Sarda, Sardina, Sardella

The name of this fish, actually young pilchard, probably comes from the area where it was mostly fished and known to the Romans around the Island of Sardinia. It is eaten in most of the Mediterranean countries and is almost a staple of all the coastal areas of Italy, where it is not only consumed fresh but also preserved in oil and in salt like the anchovy. The flesh is relatively fatty and the best way to eat sardines is brushed with a little lemon juice, olive oil, parsley, garlic, salt and pepper and then grilled. They can also be boned and stuffed or dipped in flour, egg and breadcrumbs and deep-fried.