Showing posts tagged as "sardines"
Happy Friday! Did you know that the Aquarium was built on the site of an old sardine cannery? In a sense, we’re still very much in the sardine business. We have thousands of these hypnotic fish, and they come to us through good relations with local fishermen.
Watch them live
Learn why sardines are a Seafood Watch “Best Choice”
Need a reason to visit in the New Year? We have thousands (literally)! We also have extended hours Tuesday and Wednesday, 9:30 a.m. to 6 p.m. Enjoy your holiday, and best wishes from all of us at the Aquarium!
Sometimes you just have to give in to the feeling. How does the Aquarium move YOU?
Who gets the sardine swirl started, anyway? Ask this and other pressing questions at the Google Hangout with our experts Thursday at noon PT! We have spots available on camera. You can also submit your questions if you want them asked on air, so let us know in the comments section if you would like to join.
Did you know that wild-caught sardines from the U.S. are a Seafood Watch “Best Choice?” Try them grilled with salsa verde, from Chris Cosentino, executive chef of Incanto, San Francisco, and co-founder of Boccalone, San Francisco, and Pigg, Los Angeles. Get the recipe.
Need an ocean-friendly recipe? Rich-tasting sardines are best grilled or sautéed whole, and those from the U.S. are a Seafood Watch “Best Choice.”
Try Sautéed Sardines with Fennel, Olive and Mint Salad, from Kristine Kidd. Monterey Bay Aquarium Food Editor; or Grilled Sardines with Salsa Verde, from Chris Cosentino, Executive chef of Incanto, San Francisco, and Co-founder of Boccalone, San Francisco and Pigg, Los Angeles.
Clockwise, or counterclockwise? Large schools of sardines on exhibit tend to swim against the current during the day, but turn around to conserve energy at night when not feeding. We still wonder: who gets to initiate the about-face?
Look carefully and you’ll see that some of the creatures in our sardine roundabout are not like the others! We’ve recently added market squid (Doryteutthis opalescens).