Scotland, Continued: Getting to Know the Brisling Sardine
Crown Prince sources just one type of fish from Scotland, and it’s a special one: the Brisling Sardine. This tiny fish is just a small part of Scotland’s seafood exports, but it’s very important to the local communities of fishermen and canners we work with. Not to mention those of us who love to eat them!
All Sardines Are Herrings, But Not All Herrings Are Sardines
It’s true! Biologically speaking, sardines belong to the herring family (Clupeidae). The Brisling Sardine (also known as Sprattus sprattus) is one of 170 species in that family. We recommend using this fact to impress acquaintances at your next cocktail party—perhaps over a nice seafood appetizer!
The Flavor Factor
As you know from our last post, the flavor in our sardines begins in the water, when they’re caught during the winter months for optimum texture and flavor, then transported to the cannery in Fraserburgh.
There, the sardines are soaked in a light brine and then kiln-smoked over a mixture of oak, beech and Douglas fir. The result is a subtle and authentic smoky flavor that plays well off the natural richness of the fish.
Finally, the sardines are hand-packed in an interleaved pattern to create a pleasant appearance when you open the can. Crown Prince Brisling Sardines are packed in oil, tomato, mustard or purified water.
Of course, the best part about sardines is eating them. Crown Prince Brisling Sardines lend themselves to salads, pastas, appetizers and entrees alike. If you’re new to cooking with sardines, we’d suggest starting with our Baked Ziti and Sardines recipe (pictured below). It’s a classic Italian dish with spices, sauce, cheese and a hint of seafood. You really can’t go wrong!
If you’re feeling a bit more decadent, go for the Broiled Sardines with Lemon and Cilantro Vinaigrette. With zesty citrus and herbs, fresh onions and succulent broiled sardines, this dish is great with rice or a fresh green salad.
You can find more great recipes on our Seafood Recipes page.
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