Get the best of the Magazine’s award-winning stories and features right in your e-mail inbox every Sunday. Sign up here. I am that guy. The one who will stand over the sink, eating sardines right out ...

Tinned seafood isn’t new. In fact, canning to preserve seafood has been around for about 200 years. But tinned seafood has recently become a social media darling with its eye-catching packaging and ...

Though most people are familiar only with canned sardines, the fresh ones are an entirely different fish -- small and rich, with a pronounced flavor that’s like a more assertive tuna. With the current ...

• Recipes appear exactly as presented to the Cook of the Week Challenge judges. Preheat the oven to 275°F. Cut the squash in quarters and remove the seeds. Wash most of the squash off of the seeds, ...

Though most people are familiar only with canned sardines, the fresh ones are an entirely different fish -- small and rich, with a pronounced flavor that’s like a more assertive tuna. With the current ...

Sardines are small, oily fish with flaky texture and often confused with their tinier silver-skinned cousin, anchovies. Unlike anchovies, sardines remain firm when heated in oil, can be mashed into a ...