Recipe by Rachel Phipps
This easy Sardine and Pea Shoot Bruschetta is perfectly enjoyed over a summer lunchtime with a chilled bottle of rose wine.
How To Choose Sustainable Sardines
Sardines are small fish with a prominent flavor profile and are often soft and oily in texture. They are highly abundant in the ocean, making them a popular seafood choice globally, and can be eaten fresh or preserved via canning or drying methods giving them a long shelf life.
Sardines don’t feed on other fish; they repopulate quickly and abundantly, so there are fewer concerns about overfishing. Our biggest worry should be harvesting to feed other commercially important fish like farmed salmon and tuna. If we focused more on utilizing sardines as a food source, we would be much better off. Given their many health benefits, they are considered a "superfood of the sea” and have fewer downsides than most fish, making them one of the most sustainable fish.
When buying sardines, choose products with the MSC label. This means the sardines come from certified sustainable fisheries. Brands that carry MSC-certified seafood include Aldi, Lidl, and Walmart. For more information on the topic of sustainable seafood, check out How to Eat Seafood – The Sustainable Way on our resources page.
Sardine and Pea Shoot Bruschetta
- 1 Ready To Bake Ciabatta Loaf
- 1 Small Red Onion
- 4 Large Ripe Tomatoes
- Small Handful Fresh Basil
- Extra Virgin Olive Oil
- Sea Salt
- Garlic Infused Extra Virgin Olive Oil
- Freshly Ground Black Pepper
- Light Olive Oil
- 8 Filleted Sardines