A Fresh Take on Sardines

The Rise of the Sardine by Corby Kummer
The Atlantic, July/August 2007

"The best way to rediscover sardines—and overcome residual aversion based on the tins of childhood—is to eat them fresh, just as diners graduated from canned tuna to grilled tuna to tuna tartare.... I go frequently to Rendezvous, a restaurant in Cambridge, Massachusetts, where Steve Johnson, the chef, almost always has grilled sardines on the menu.... Johnson serves sardines with classic accompaniments to oily fish, such as a fennel and black-olive salad with preserved-lemon vinaigrette, and he likes them with smoked paprika, too...."   &nbsp
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Jennie Rothenberg Gritz is a senior editor at The Atlantic, where she edits digital features.

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