The humble sardine is an underappreciated fish. They're small, bony, oily, bold in flavor, and I love them. They remind me of Greece and other parts of the Mediterranean (ahhh, wish I was there...) where the sardine is highly praised, and credited for the longevity of the Mediterranean people.
This version of escabeche is subtle in the vinegar department, complemented by unexpected anise notes, the latter due to the addition of fresh tarragon. A very light and refreshing spring dish. —wildgreens