In Flavor of Sardines.
|August 8, 2013||Filled under Fooding|
I love tuna. It is probably one of my favorite quick meals. Tuna on toasted wheat bread with potato chips? I lived off that in college. But when I started reading about mercury levels and accumulation in the body, I started to worry.
Sure, I probably won’t get mercury poisoning, but high levels of mercury buildup in the uterus have been linked to developmental problems in babies, and since I haven’t had any babies yet (and might want to someday), I would hate for my tuna habit to impact them in any way.
So I gave up tuna.
It was hard at first, seeing it on sale on the grocery store shelves, but I stayed strong. I would just have to get my omega-3 fatty acids a different way. And honestly, it probably cut down on my mayo intake, which in the long run, is also a good thing.
And then, for a long time, I pretty much stopped eating fish. I never was much good at cooking salmon. I would make the occasional tilapia filet for dinner, but nothing seemed to work for a quick lunch like tuna had.
Then I discovered Sardines. Yes, that’s right, sardines. They are significantly smaller fish than tuna so they aren’t able to accumulate the high mercury levels, making them much safer to eat.
At first, I wasn’t sold. When you open them up in their can, they are still a little too….fish-shaped. But an instructional video from Kath Eats Real Food finally got me to try them. And seriously, I was sold. So I give you, the sardine sandwich.
You can find sardines packed in a lot of different flavors. I usually try to find them packed in water, but I’ve also tried them packed in mustard, olive oil, and lemon. So far, all have been delicious, and it adds some nice variety. And they are almost always on sale at the grocery store!