We often consider Trader Joe’s Sardines in Olive Oil the alphas of the Omegas. Omega-3 fatty acids, that is. Sardines, named for the Mediterranean island of Sardinia and also known as pilchards, are rich in flavor and a natural source of Omega-3’s, with one gram of Omega-3s per serving – quite a bit when you consider the small stature of a sardine. They’re also a good source of calcium.

Back in the late 19th and early 20th centuries, sardines were the most commonly consumed canned fish. When a sudden sardine shortage threatened the livelihood of one canner, he began substituting tuna in those cans, and a new industry was born. Sardines, though, returned to abundant levels and have been held in high esteem through the years. Their versatility may be one reason. You can serve them on crackers, in sandwiches, folded into pastas or atop salads – we know a good number of people who eat them with a fork, straight out of the can.