Freshly cooked sardines have soft, tender, and often flaky meat with a mild flavor that does not come off as too briny or fishy. Canned sardines have similar qualities, but the meat can be ...

Chermoula adds a pleasing spiciness to butterflied sardines, but it can also be used as a marinade for meat. Don't skimp on the coriander as you'll loose the fresh feel of the dish. Finely chop ...

But sardines, herring, anchovies ... brain responsible for learning and memory are physically bigger. Fatty fish, meat, and eggs are also rich in the nutrient choline. Choline keeps our cells ...

Get Instant Summarized Text (Gist) Sardines are ingesting more microplastics due to altered feeding habits caused by climate change, specifically the reduction in plankton size. This shift forces ...