How A Pro Suggests You Eat Canned Sardines

Gareth Maccubbin, founder of New York City's Maiden Lane, suggests that beginners to canned sardines pay attention to the type of sardines and how they're preserved.

In an exclusive interview, Maccubbin said sardines packed in "oil is always preferable to water or heavy sauces," as sardines in water will generally have less flavor.

"We typically serve sardines straight from the can,” said Maccubbin “Tinned seafood is typically already cooked and/or cured so you don't want to fuss with it too much."

Small sardines have "a more delicate texture and flavor," while regular sardines will be "meatier and would stand up to more flavorful condiments," per Maccubbin.

Maccubbin suggests layering the sardines on crostini. At Maiden Lane, he serves them with "baguette, good soft butter, sea salt, and a parsley salad."