The tindustry (so to speak) caught on in the US a big way in Maine in the 1870s, and, according to sardine scholar Ari Weinzweig of Zingerman’s Deli, “at its height, nearly every town along ...

Today we're going to learn how this small fish got such a big cult following. We're going to see how sardines are canned here at Pinhais and taste a few to understand what sets this artisanal ...

Set aside. When the barbecue coals are red hot, nail four sardines by the tail to each plank of wood. Place the pieces of wood onto the coals (or alternatively on a rack near the coals ...