crumble the sardines and use as a seasoning, the way anchovies are often used. Add them to tossed salads, to macaroni salads, to pizza, in a marinara sauce with scallops, mussels, clams, and shrimp. Add them to a batch of calm chowder. You can even mince them, add an egg and some cracker crumbs, a little Old Bay, and fry them up as fish cakes. When I was about 12 years old, I dredged sardines in egg wash, and then in farina. I pan fried them in oil and they were yummy with a bit of ketchup, mixed with powdered mustard. I was hungry for fried fish, and that was all that was available. My parents weren't home at the time. When they arrived, they walked in the door and exclaimed, "What's that terrible smell!" They gave me kudos for creativity, but asked that in the future, when I wanted to get creative, open the windows please.
Seeeeeya; Goodweed of the North