Sardines on your Dinner Plate
Sardines - bait or dinner? You tell us.
We found this story - it jumped out at us in fact - on The Weekly Times. The Australian author wrote a story about a local chef in Paynesville who is famous for his sardine recipes. The sardines we use here most of the time is the Scaled Sardine and they're said to contain higher-than-normal mercury levels but we've eaten them in a few Greek Recipes and seem to have survived just fine.
The story is very interesting if you're interested in eating your bait, and the suggestions would be appropriate (for sure) for Spanish Sardines and most likely Threadfin Herrings. Since they are more open water species they very well might contain less mercury. Any comments would be welcome.
You can find the story here.