Since the sardines are canned at high pressure and temperature, she says, the bones all but dissolve during the process. To find the best canned sardines—ones with strong flavor, a meaty flake ...

Canned sardines have been a staple in pantries ever since they were first packed in 1834 in France, with the French sardine market booming in just a few short decades. By the end of the 19th ...

There’s a good variety of tinned sardines available in the supermarkets: in water, brine, olive oil, tomato sauce or sunflower oil, some with herbs or spices too. But oily fish does best ...

We're going to see how sardines are canned here at Pinhais and taste a few ... where the most important and most famous fish, with the best quality and the best flavor, are sardines.

They're available throughout the winter but are at their best in spring. Sardines are usually sold whole, whether fresh, frozen or canned; it's worth paying a premium for good-quality canned sardines.