Ingredients
Sardines (preserved)
Sardines were first canned at the beginning of the nineteenth century, when Napoleon recognized the need to preserve food. Sardines are so popular that their population has been depleted considerably. Sardines are commonly packed in olive or other vegetable oil, tomato sauce, or mustard sauce with seasonings such as cayenne pepper and salt. Good sardines have silvery skin with firm, pinkish flesh and meaty flavor. They should be uniform in length and width and tightly and evenly packed in the tin. Their aroma should be mild and pleasant and the oil heavy and clear.
from Quirk Books: www.quirkbooks.com
