A far cry from their tinned cousins, European sardines are at their plumpest perfection in June. Writer Mary Ann Castronovo Fusco explains it all for you.
Mary Ann Castronovo Fusco has been writing about food—although not usually sardines—for more than 25 years. Her focus is on Italian cooking and the New Jersey farm scene. She is also a local editor for the Zagat guide to New Jersey restaurants. You can find more of her writings at www.macfusco.com.