Pacific Sardines

**VERY LIMITED QUANTITIES. Only available Tuesday and Wednesday!**

During World War I the sardine fishery was developed to fulfill a need for a nutritious food that could be canned and taken to the battlefields. This fishery became so popular that it completely collapsed in the 1950?s (scientists now recognize that cooler water temperatures also contributed to its collapse). 

Today the fishery is actively controlled by the Pacific Fishery Management Council which sets an annual quota for the harvest of Pacific sardine. Sardines are low in mercury very high in selenium and vitamin B12 and high in calcium niacin and phosphorus but they are also high in cholesterol.

These sardines are small--only a few ounces each. When the fish is cooked properly the bones can easily be lifted from the meat.  But if if you would like to debone them, watch this quick video.

Seafood Watch rates is a "Best Choice."

-- Grilled Sardines (Marth Rose-Shulman / The New York Times