There are reasons a vintage grocery like tinned fish has been wildly re-embraced...but eating sardines every day? A heath ...

However, like all trends, people new to canned fish are going to learn that not all versions are created equal, and if you are buying a can of sardines, that means going with oil-packed.

Atlanta chef Hector Santiago of La Metro and El Super Pan shares tips and recipes to elevate the humble tin of sardines with next-level accompaniments.

Meanwhile, to make the sardine ‘stew’, heat the oil in a saucepan over a medium ... Tip two-thirds of the sauce back into the pan and add the sardines, reserve the remaining sauce for later.

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 ...

oil, herbs and lime juice together in a bowl, then season, to taste, with salt and freshly ground black pepper. Set aside. When the barbecue coals are red hot, nail four sardines by the tail to ...