Eat smaller fish for their healthful properties
Sardines, herrings and anchovies: They're good for you, good for the ocean
By Bill Daley
Tribune Newspapers
October 14, 2009
Big is better, we've long been told, especially when it comes to food. Super-size this, double that, pile the trimmings high. Smaller, however, is increasingly proving to be smarter, more sustainable and equally satisfying when it comes to seafood.
Eco-conscious top chefs and home cooks are turning to smaller and lesser-known fish not only for environmental and health reasons but because they taste good. In so doing, they're reviving interest in sardines, anchovies and herring -- a fish trio long historically popular but also a nose-wrinkler for a good part of the past century.
Sardines particularly have taken off with chefs. They're turning up on menus across the country.
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Eat smaller fish for their healthful properties -- chicagotribune.com 
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