MY Aunt Tita Blitte felt compelled to buy a certain sardine brand’s latest flavor: Spanish style sardines.
She felt disappointed when she opened the canned Spanish sardines, as we call it at home, because it was watery and looked more like tuna in water.
“What shall I do with this? I was planning to have it for our breakfast with toasted bread,” my aunt said.
Her husband, Uncle Gustave, comforted her. “Blitte, it’s the same little fish packed with goodness. We’ll eat it with gusto. Did you know sardines paired with milk can ease off sore throat discomfort?”
“Where did you get that, Tave?” my aunt asked.
“I read it from the online Health Benefits Times. Sardines, according to the article, are good sources of omega-3 fats, calcium and vitamin D,” Uncle Gustave said.
“Does it say anything about what to do with Spanish sardines that are not as good as you expected them to be?” my niece Krystalle asked.
“Just benefits and it would benefit you if you just eat your share with toasted bread,” Uncle Gustave replied.
As they talked, something clicked in my mind: Turn Spanish sardines into something else. Here are some of the new recipes my aunt and I created.
BLITTE’S INUN-UNAN. I told my Aunt Tita Blitte to make inun-unan (pickled fish or fish cooked in vinegar) out of the three cans of Spanish sardines. Here’s how: Strain Spanish sardines and set aside the liquid. Saute minced garlic in olive oil (or oil of choice) until fragrant, then add the sardines. Gently toss so as not to break up the fish. Add one-half cup water and allow to simmer. Add the strained liquid and cook until bubbly, then add vinegar to taste. Adjust seasoning if you like.
SARDINE ‘WICH. You can use Spanish sardines to make sandwiches to replace tuna. To start, scrape off the scales, the dark meat, the bones and innards from the Spanish sardines. Mash the canned fish. Add mayonnaise and pickle relish, then season to taste. If you like, you may add crushed pineapple or raisins to taste. Pile on toasted wheat bread lined with lettuce and sliced tomatoes.
STEAK ‘DINES. My aunt and I experimented with Spanish sardines cooked like Bistek Tagalog (Filipino style beefsteak). Marinate the drained Spanish sardines in soy sauce and kalamansi juice (Philippine lemon). You can use the canned liquid for other recipes. After 30 minutes, saute crushed garlic and onion rings until just wilted. Add the sardines and marinade and cook until heated through.