mezzomediSardine
Fatty, flavorful sardine, with a distinct marine taste enhanced by grilling.
Small sea fish with delicate flesh and pronounced flavor, rich in omega-3s. Fine and tender texture, particularly flavorful grilled or marinated. A fundamental ingredient in Mediterranean cuisine, appreciated fresh or preserved.
Best pairings
Olive oil Classic88%An essential marriage: generous olive oil envelops the sardine and exalts its delicate marine flavors.
Caper berry Classic87%Sardines and capers share salty maritime umami in Provençal dishes and Salade Niçoise.
Basil Classic86%Provençal tango: fresh basil brings a bright, aniseed note that complements the richness of sardines.
Fennel fronds Classic84%Wild fennel and sardines, the Sicilian pasta con le sarde.
Extra virgin olive oil Classic84%Sardines in olive oil, grilled or marinated.
Caper Classic82%Oily preserve: sardine + caper creates deep umami (Mediterranean canapés).
Lemon Classic82%Lemon on grilled sardines, acidity cutting through fat.
Red onion Classic82%Sweet pungency: red onion adds a tangy note that balances and highlights the fatty richness of sardines.
Oregano Classic82%A typically dry Mediterranean herb: dried oregano brings a warm bitterness that enriches grilled sardines.
Black olive Classic80%Regional pairing: salty black olives and sardines share natural salinity and deep umami.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with sardine?
Sardine pairs especially well with olive oil, caper berry, basil, fennel fronds and extra virgin olive oil. An essential marriage: generous olive oil envelops the sardine and exalts its delicate marine flavors.
When is sardine in season?
Best season: summer.
What can I substitute for sardine?
If you don't have it, try: anchovy, mackerel, tuna.