Why a small, oily, strong-tasting fish is showing up on restaurant menus – Sardines

You probably didn’t expect to see sardines on the list of 2017 food trends. The small, oily fish have an assertive flavor that can be a turnoff for some. Most people associate them with cans, which runs contrary to our notion that the best food is fresh. They feel like a throwback to an era when people didn’t understand exactly how good food could be.

Americans “weren’t going to embrace grandpa’s can of sardines on the supermarket shelf,” says Elizabeth Moskow, culinary director for the Sterling-Rice Group, a branding agency that put sardines on its trend forecast for the year. But high-quality canned sardines, as well as fresh ones, are making more appearances on restaurant menus. “I think the American palate may be ready for something as strong as sardines,” Moskow says.

Sardines are high in omega-3 fatty acids, which may reduce the risk of heart disease. They’re also environmentally friendly, because they’re lower on the food chain.

“They were considered kind of a trash fish, and not something as prized as they currently are or could be in the future,” says Jon Sybert, chef and co-owner of Washington’s Tail Up Goat restaurant, which has rotated through several sardine dishes throughout the year. He particularly likes preparing them in a salt crust, which keeps them super moist, and serving them with a chocolate rye bread.

Source: Why a small, oily, strong-tasting fish is showing up on restaurant menus – Chicago Tribune