Over the weekend, while everyone else was off enjoying a few snow-free days, I sat in my office, struggling over an assignment on sardines. Whenever I became convinced that I had captured the delights of these small, iridescent fish, my husband would read a few lines and announce that I still hadn’t sold him, yet.

He isn’t alone in his status of sardine sourpuss. Many Americans write off this flavorful, little fellow as being too oily, boney, fishy or just too startling – with its head and tail intact – to use in a dish.

For me, though, sardines remain a tasty, smart, and economical alternative to ‘fast fish’ such as canned tuna and larger, carnivorous creatures such as salmon. With a flavor reminiscent of a heartier, earthier tuna sardines can jazz up a variety foods including sandwiches and subs, salads, pasta, pizza and dips.

Their rich, meaty flavor also allows them to stand on their own, grilled and served with a side of mixed greens or couscous. Their fatty flesh makes them perfect not only for grilling but also for broiling and frying.

Recoil at the thought of fattiness? Think again. Sardines are high in omega-3 fatty acids, which may reduce the risk of cardiovascular disease, cancer and arthritis. They likewise are a good source of protein.

The health benefits don’t end here. Thanks to their short life spans, primarily herbivore eating habits and wild-caught status, sardines are low in mercury and other toxins. Although abundant in supply, these guys have stringent catch quotas, further enhancing their low environmental impact.

If these wonderful aspects don’t sway naysayers, consider the price. A 3.75-ounce can of boneless, skinless sardines cost as little as $1. Talk about value on your plate.

Still feel that you’ll never try a sardine? Chances are that you already have. A generic term, “sardine” applies to a variety of tiny, soft-boned, saltwater fish. Anchovies, herring, pilchards and sprat all fall under this category. So, if you’ve ever nibbled on a Caesar salad, with its salty, anchovy-laced dressing, or chowed down on bread slathered in the warm Italian dip bagna cauda, then you’ve eaten sardines.

ONION-SARDINE PUFF
Serves 4 to 6

1 sheet of frozen puff pastry, thawed
3 tablespoons olive oil
1 ½ medium white onions, peeled and sliced into crescents
¾ teaspoon salt
1 (3.75-ounce) can of skinless, boneless sardines
1 teaspoon fresh rosemary, chopped
½ teaspoon dried thyme

Preheat the oven to 400 degrees Fahrenheit. Roll out the thawed puff pastry and place it on an ungreased baking sheet.

In a medium frying or sauté pan heat the oil on medium high. Add the onions and salt and sauté until softened, about 6 minutes. You should end up with about 1 1/2 cups cooked onion. Remove the onions from the pan and spread them evenly over the puff pastry.

Using your fingers, break the sardines into chunks and place them on top of the onions, spacing them evenly apart. Sprinkle the fresh rosemary and dried thyme over the onions and sardines and insert the puff into the oven.

Bake for 15 to 20 minutes, until the pastry has puffed up and the edges have browned slightly. Cut into squares and serve warm.