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Sardines are named after Sardinia, the Italian island where large schools of these fish were once found. While sardines are delightful enjoyed fresh, they are most commonly found canned, since they are so perishable. With growing concern over the health of the seas, people are turning to sardines since they are at the bottom of the aquatic food chain, feeding solely on plankton, and therefore do not concentrate heavy metals, such as mercury, and contaminants as do some other fish. While there are six different types of species of sardines belong to the Clupeidaefamily, more than 20 varieties of fish are sold as sardines throughout the world. What these fish share in common is that they are small, saltwater, oily-rich, silvery fish that are soft-boned. In the United States, sardines actually refers to a small herring, and adult sardines are known as pilchards, a name that is commonly used in other parts of the world. Sardines are abundant in the seas of the Atlantic, Pacific and

After another long day, I found myself hungry and staring at the shelves in the refrigerator.  I looked down and saw a piece of salmon just sitting there, but what to do with it?  I wanted something simple and quick.   Salmon Chipotle Cakes were my first thought, but we had no corn OR chipotle, so that ruled out that!  I wasn't about to make a trip to the store.  The problem with Salmon cakes or "burgers" are they often the are dry due to over cooking etc.  You have to add moisture.  Here's how I did it.  The prep took about 5 minutes and cooking time will depend on your penchant for doneness.  I did mine "cooked through", but just. The cooking time was about 8  minutes, just the right amount of time for the potatoes to cook. Serves 4 1 pound 450g skinless salmon fillet, cut into chunks 4 baby bella or button mushrooms, cut in quarters 2 shallots or 1 small onion, diced 1 green onion/scallion, chopped Small handful of chopped parsley