Sardines with Tomato, Olives and Basil

The fish that we here in Australia call sardine is really a pilchard, closely related to the European anchovy. That is why we see cans of ‘Australian anchovy’ called auschovy, as it really isn’t either sardine or anchovy. They are caught year round and until recently have been underrated in Australia. They are an oily fish, so must be really fresh, and they do have a strong taste, but are quite delicious even raw. Sardines go well with robust flavours such as these below, but are also yummy