OMG the Nuri brand of Sardines in tomato sauce was like tasting my Noni’s sauce and the hairs on my arms stood up. They are expensive, but I have found a source that is about a 1/3rd less, I just have to go and buy them in bulk and stock up. Great on a salad BTW, pour it all over the Salad and add Balsamic Vinegar.
Funny thing on sardines
If you don’t preserve their context in the dish then like anchovies they become umami basically
They enhance the taste after they disintegrate
I was raised immersed in creole food and some Cajun
Given my area of Deep South
It’s always difficult to maintain trinity integrity in dishes
If you add to early
And fish is worthless if not added late
Sardines are vulnerable