The sardine is one oily fish that is still available and relatively affordable in Japan — although it, too, has been adversely affected by rising sea temperatures. Although it’s often been considered an afterthought in the culinary fish world (the kanji character for it means “weak fish”) because of its modest size and — until recently — low price, the humble sardine is as healthy as other oily fish, if not more so. It’s packed with heart-healthy unsaturated fats called omega-3 fatty acids and, depending on the cooking method, the tiny bones can be eaten quite readily. Click on the link in our bio for a recipe for sardine kabayaki. 📸 Makiko Itoh
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