The humble sardine is an underappreciated fish. They're small, bony, oily, bold in flavor, and I love them. They remind me of Greece and other parts of the Mediterranean (ahhh, wish I was there...) where the sardine is highly praised, and credited for the longevity of the Mediterranean people. <br /> <br />This version of escabeche is subtle in the vinegar department, complemented by unexpected anise notes, the latter due to the addition of fresh tarragon. A very light and refreshing spring dish.

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