Of the many things about sardines that we don’t take the time to consider, decent suggestions passed around indicates that eating more of them may have a significant impact in protecting the world’s fish reserves.

In my large and extended family, these fishes are more popular as sardencis. But, among us children, they don’t seem to exist out of their cans. In fact, sometimes we pause and think if the fishes are sardines still when they are swimming in the ocean.

The folks at Zingerman’s Delicatessen seems to see sardines as a savior that’s “always ready and waiting” for when you forget to shop or don’t have any energy left.

Considering that they’re in abundance, and a growing list of fish names said to be or should be part of the sardines team are scattered all around, they’ve got a point.

The BBC GoodFood guide website provides 18 sardines recipes that are overall easy to prepare, suggesting that the fishes can be served with spaghetti or pasta, on toasts, stuffed, with a selection of veggies and fruits, as salads (with dressings), as cakes, and smoked.

Each recipe is ready in just half an hour or less. So how much of the world’s fishes are part of the sardines gang? And how are they counted, by cans or by species? And more, by recipes?

Here they are

I’ve had the wild-catch as sandwich spreads, with or without the crusty or soft bread, in Oh La La Cafe before they had the bistros. The sandwiches and salads with sardines cost less than the other variations, which were similarly rich in taste.

Depending on the mood and time of day, there were moments when I just had to try the spaghetti sauces with chunks of sardines and the pizzas served with sardines toppings, as you might have guessed, in Pizza Hut.

In the mornings, sometimes I ask myself, “didn’t they serve the Boston buns with sardines at one point in time?” as I pass the donut shops.

And, of course, sardines that have been fried to crisp served with medium fried potato slices and eggplants, marinated in chili sauce on our dinner tables-just the way my mother has always done the fishes.

It’s like magic. Every time a sardine can is opened, they turn into a sardencis meal.

Sardines, something, and something else

Canned sardines require attention. The ones that make it to Asia, at least, seem to be feisty when deep fried, and they’re always deep fried first in our homes.

Always add garlic to the blend, as the tomato sauces or chili sauces or olive oil that come with the fishes need to be slightly enhanced.

Never have them as part of soups, but as the main course, served with steaming white rice. With fried potato. And fried eggplants. All in edible medium-sized slices. Sometimes, with fried whole eggs.

And the chili? The chili needs to be thick and savory.

We don’t really treat fresh fish that fit the sardines criteria as sardines, oily fishes that make it fresh to the kitchen, are prepared differently. Even if they are actually a sardine.

These packaged fishes are supposed to have been discussed in literature dated as far back as the 19th century, shipped since around before that time by Portuguese-speaking countries.

They’ve been “tinned” in a time when the cods, the salmons and the tunas were not yet declining in large numbers, a phenomenon that’s only been occurring over the last 100 years.

Pioneers and researchers have experimented with using pickles and sugar to preserve these fishes, allowing them to transport not just the species, but also the taste they’re proud of.

Several manufacturers located where the Maine Coast Sardine History Museum is now located were said to have guaranteed their sardines for 10, 15 and even 30 years.