Sardines for breakfast

New Zealand waters are rich with small sardines, more commonly called pilchards, but you wouldn’t know it.

Sardinops neopilchardus is a small fish species revered in other countries as food source, but used almost entirely for bait in New Zealand. Darn shame, as the Kiwi pilchard is widespread in inshore waters around the North Island and the northern South Island and is very fast growing. It is fished commercially in limited quantities - with a catch limit introduced in 2002 of 2485 tonnes. Annual landings have fluctuated between 25 tonnes to 1491 tonnes over the past 16 years. Most of this catch is exported to Asia, but are available in New Zealand.

Ironically, Kiwis have acquired a huge appetite for imported canned sardines. While relatively cheap and nutritious, their quality in the form of better marinating oils is reflected in their cost. We went to Sabato in Mt Eden Auckland to pick up a can of Albo brand ‘large sardines in olive oil’ from Spain. The 120 gram tin costs us $7.70. Of good quality, these sardines are said to be canned the day they are caught.

Sardines on toast

This ‘sardines on toast’ recipe is inspired by one presented at Gala Café in Edwin St Mt Eden, Auckland. We have use Ciabatta (pronounced cha-BAHT-ta which means ‘carpet slipper’) an Italian white bread loaf elongated, broad and flattish and, since the mid 1990s, popular in cafes as a sandwich and bruchetta bread. It has plenty of holes to soak up butter or olive oil.

Single portion recipe

Thick slice of ciabatta or similar heavy white doughy bread like sourdough

Toast lightly and rub with a cut clove of garlic

Roast/grill in oven three small vine tomatoes until soft (around 10 minutes)

Plate up: Toasted (or sautéed bread slices), sardines left in the open can, roasted tomatoes, soft butter pats, and a slice of lemon (grilled if you like).

Sabato suggests adding a little flavour with a drizzle of pesto combined with aged sherry vinaigrette.

Instead of using butter to spread on the hot toast, you can drizzle good olive oil in the tradition of bruchetta after the bread has been toasted. Or you could sauté each side of the bread in olive oil to give that classic Kiwi breakfast fried-bread taste.

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