Explore: Cooking (sardines)

marine mammals. Sardines are a source of omega-3 fatty acids. Sardines can be canned, pickled, smoked, or eaten fresh. The term sardine was first used

tonnes of salmon annually, mainly Chinook. Typical can of sardines, in salt water Sardines (or pilchards) are canned in many different ways. At the cannery

Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from

Kerala meal in most households consists of rice with fish curry made of sardines, mackerel, seer fish, king fish, pomfret, prawns, shrimp, sole, anchovy

topped with toasted breadcrumbs. Fresh sardines are preferable, but if these are not available canned sardines can be used. Wild fennel is plentiful in

near-boiling, then straining the resultant liquid; dried anchovies or sardines may be substituted. Katsuobushi is especially high in sodium inosinate

(snails). Commonly consumed fish and seafood include cod, canned sardines, fresh sardines, canned tuna, fresh tuna, salmon, trout, mussels, herring, oysters

"For the love of Ligo Sardines". Edge Davao. Archived from the original on October 22, 2018. Retrieved January 18, 2022. "Sardines with Odong Noodles".

English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also

Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high