How to Eat SARDINES + 2 Sardine Recipes | Prep School | Thrive Market

Canned sardines are sustainable, high in Omega 3 and full of protein and healthy fat. They're also affordable- what's not to like? On this episode of Prep School, Megan Mitchell shows you two ways to eat sardines with her delicious and easy to make canned sardine recipes: sardine pasta puttanesca and broiled sardines with garlic, herbs and panko. If you've been wondering how to eat sardines or add them to your diet, this is the video for you!

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[kathyguerra]

OMG! You are SOOOO entertaining! I mean REALLY! I could watch your video all day. You are a natural at this. Keep it up.

[bradad]

Mash sardines with avocado, dill, EVO oil and lemon juice and spread on buttered toast. My favourite breakfast.

[paulmunro]

I stopped throwing out the oil in the can long ago and now put it in the pan and saute the garlic and whatnot with it. Whole new dimension of flavor. Love the video, because I'm always up for a sardine recipe.

[zzyzx]

When buying canned sardines I always make sure to get the ones with the skin, they taste so much better than the skinless kind.

[peterturner]

One of my memories of hunting with my Dad is the snack we'd eat while in the woods was sardines on a cracker. I still love sardines and every time I eat them, I'm reminded of my Dad.

[publicserviceannouncement]

Girl, I don't think you missed a thing. You even told us not to cook this dish in white. My favorite part, you got right down to business, you have a good pace to your voice (not too many "umms" or "likes") and your personality is naturally entertaining. Keep up the good work. :)

[daswohltemperierteklavierteil]

Tried the garlic and herb sardines using the WRITTEN recipe linked above. Turned out well (thanks) but it is different from the recipe on the video. The recipe on the video first instructs to broils the sardine with the butter garlic mixture -- WITHOUT the panko -- for several minutes -- and then, in step two, instructs to add the panko to the butter garlic mixture and pour it over the sardines, and return the dish to the boiler for another 2 minutes. In other words, in this version, the panko is only broiled for 2 minutes and so it does not burn. The written recipe, however, states that you should add the butter garlic mixture INCLUDING the panko to the sardines and then broil for 5 minutes. I followed the written recipe but smelled the panko burning after about 3 minutes -- and pulled the dish from the broiler in the nick of time. In short, this is an excellent recipe, but folks should follow the recipe on the video so that they do not burn the panko. Panko will begin burning after about 2 minutes under the broiler. Thanks.

[mauimarianne]

I did it!!
58 and I have finally tried Sardines!
I modified your first recipe just a little bit and tossed it with a gluten- free linguini.
Gotta say it was pretty dang good.
Thanks for helping me reach my goal of adding this little tastiness to my culinary repertoire.

[canadianroot]

I eat a tin of these almost daily. A couple of eggs, and a bit of feta. Same way, every time. Glad to see some variety.

[hezmydaddyo]

I sauté the sardines with onions and garlic in oil olive and that’s my sauce … just add crushed pepper; Bones and skin included!
My Italian parents both cooked them in a cast iron skillet until crunchy and put in crusty bread with a little aioli. Yum❣️

[Titan]

Megan needs her own YouTube cooking show because she is so entertaining to watch.

[maureenmckenna]

I just eat sardines right out of the can. Got to taste and love them as a kid. My dad enjoyed them in a sandwich, with Mayo. I know this sounds gross, but having tried it, it is quite tasty. But, just out of the can is my fav. A can for lunch is filling and delicious.

[thefozzybear]

When we start making Sardines gourmet, the demand goes up and so does the price. At a time lobsters was cheap and served to Prison inmates, now it's rich people's food.

Growing up with an italian grandmother I got used to eating a lot of simple foods. My favorite was pizza. She would make a good homemade bread dough and put it into a baking pan. Then would come pasta sauce, anchovies, sardines, parmesan cheese. Bake till done. Then my favorite part, put it into the refrigerator until cold. Salty and delicious right out of the fridge.It's likely an acquired taste but to me it was far better than the hot store bought pizzas.

[rjperez]

You Can extract salt if you put a peeled potato cut in half. The potatoes will act as a sponge. Then take out potato.

[bingobongo]

i love just pan frying them a little crispy and serving on buttered bread with sliced onion! love sardines

[Edward-kopn]

You are a natural with the camera. Your body language while you walk us through the recipes keeps it fun. On top of that you are incredibly beautiful. I think it's time you have your own show on the food network.

[ramonc]

This makes me happy! Anchovies....especially white anchovies and sardines are goldmines of flavor!

[susanford]

My son loves sardines, but has them on toast for breakfast or dinner, I will use them now in a pasta sauce. I cannot believe i did not realize that myself considering i put tuna in a tomato sauce. so thanks for the recipe. Super. Your grilled sardines reminds me of spending time with my grandmother in Portugal. Grilled Sardines & a hunk of bread is lunch.

[lolam.]

I’ve loved sardines ever since I can remember. My go-to recipe is just olive oil, a little anchovy, garlic, sardines, pasta, salt, pepper, red pepper flakes, Italian parsley, and a little lemon zest. Voila!!! It taste great!!! With fish being expensive as it is, I would prefer to eat sardines than the supposed “fresh fish” in the deli department at the local grocery stores.