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Saveur - April 17, 2014
Saveur

Eight Top Tins

Farideh Sadeghin

Sardines come in dozens of varieties—from tiny smoked brislings to rich, fleshy pilchards. They also come boneless or whole; pickled or packed in olive oil, water, or tomato sauce. Here are some of our favorites. Swimming in fruity olive oil and lemon, 1 Matiz's tender Spanish sardines are sustainably harvested using seines off the coast of Galicia. They have a nice briny flavor, and, as with all canned sardines, you can eat the bones.

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