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Friday, May 6, 2016


Wednesday, January 25, 2012

Larry Eiker
1. This small, oily fish related to herrings, family Clupeidae. The sardines are named after the Mediterranean island of Sardinia, around which they were once abundant. What they are is a matter of discussion where they are sardines or pilchard. It depends on the region where they come from. Over six inches they are pilchards and under six inches they are called sardines. There are six species of pilchards and over a dozen just sardines and many more are described by the two basic names qualified by various adjectives.

2. Call them what you want, re: Rainbow, slender rainbow sardine, slender white, white, European pilchard (true sardine), round sardinella, longiceps, gardinella gibbosa or just South American pilchards re: the Pacific sardine, California sardine, Chilean sardine or even the South African, they are all sardines.

3. Sardines are rich in nutrients, rich in omega-3 fatty acids, This fatty acid reduces the occurrence of cardiovascular disease, reduces the likelihood of developing Alzheimer's disease. These little fishes help lower blood sugar levels. To top it off they are a good source of vitamin d, calcium, B12, and protein.

4. Canned sardines in supermarkets may actually be "sprat" or round herrings. Good quality sardines should have the head and gills removed before packing.

5. In the United States, the sardine canning industry peaked in the 1950s. Since then, the industry has been on the decline. The largest cannery in the US, the Stinson Sea food plant in Prospect Harbor, Maine, which closed its doors on April 15, 2010 after 135 years of operations.

6. I looked and looked for recipes for canned sardines in water, oil and even mustard and found only listings for sardines, scaled, cleaned and boned in the Italian cook books and no canned sardines in my Chinese books,

7. So I started over, going back to South to Louisiana and found a

Sardine Spread

* You take one 4-ounce can sardines packed in oil, mashed. Add one tablespoon minced onion and one teaspoon lemon juice. Mix with cup of mayonnaise and one teaspoon finely chopped fresh parsley. Refrigerate until ready to use the one cup of the spread. When you back to Justin Wilson's Homegrown Louisiana Cookin, you are really lookin.

* Found a few under Cooks.com recipe search. Here are few:


Start with:

* 3 tbsp. vegetable oil, 2 med. sized green bell peppers, sliced thin rings, onions sliced thin, 4 hero or club (2 oz. each), split, 2 med. sized tomatoes, sliced, 2 cans (3 oz. each) sardines, in oil, drained, and cup (2 oz.) shredded Mozzarella cheese.

* Heat oil in large skillet over medium high heat. Add green pepper and onion and cook 5 minutes, stirring occasionally until tender. Meanwhile set oven for broil. Arrange rolls split sides up on broiler pan rack and broil about 4 inches from heat source 2 minutes or until toasted. Remove pan from broiler and take out roll tops.

* Arrange tomatoes then peppers and onions on roll bottoms. Top with sardines and Mozzarella. Broil 2 minutes or until cheese melts. Cover with tops of rolls and press together. Makes 4 servings.


Start with:

* 4 green bell peppers, 4 slices white bread, 4 small can sardines (use less, if desired), salt and pepper to taste, cu olive oil, and 2 cloves garlic, minced (optional).

* Take one can sardines drained, one slice bread and combine.

* Stuff one bell pepper with the mixture. Season to taste with salt and pepper. Set aside and continue until all peppers are stuffed,

* Heat olive oil in frying pan on low heat with garlic. Place peppers in oil and brown on both side until stuffing is heated.

* I like to put hot sauce on them and enjoy. Thanks Linda Lentz.


Start out gathering together these items\

* 2 (3 cans sardines in oil, drained

* 4 oz. Neufchatel (light cream) cheese, softened

* c. chopped celery, and c. chopped red onion

* c. chopped fresh dill or 1 tbsp dried dill weed.

* 3 tbsp. prepared horseradish2 tbsp. prepared mustard and assorted crackers.

* In medium bowl. Combine sardines, cheese, celery, onion, dill, horseradish and mustard. Mix to blend thoroughly, Refrigerate, covered, up to 2 days. To serve, mound in bowl or in seeded, halved red and or green bell pepper. Surround with crackers. Makes 2 cups spread.

These ideas are especially for the lunch crowd at the Kennett Community Center.

Have a Happy.

Larry Eiker is a Kennett resident who enjoys

traveling all over the world and experiencing great food, while bringing some of those ideas back home to the Bootheel to share with others.

Larry Eiker
Eiker's Burgoo of Food Ideas