Seafood In The Sardinian Diet
With 1,149 miles of coastline, it may come as a surprise that meats, cheeses, and pasta, not fish, are the oldest staples of a Sardinian diet. However, you will now find many seafood dishes are popular and even considered “traditional” in Sardinia. Aside from a few, many of these dishes date back no more than a few centuries. That’s relatively young, by Sardinian standards.
Seafood For Longevity
It is no secret that the Sardinian people are known to have very healthy, long lives. The amount of seafood in their diet may contribute to their overall excellent health. Studies have shown that eating seafood can help prevent heart attacks and strokes, can lower blood pressure and may even help ward off depression. The reason for this is the “magic” ingredient found in most seafood: omega-3 fatty acids. Fatty fish, like salmon, tuna, herring, grey mullet and sardines are loaded with these beneficial fats. This healthy fat can lower the triglyceride levels in the bloodstream, lessen the aches and pains of joint diseases, and boost the effectiveness of anti-inflammatory medications.
Sardinian Seafood Recipes
A wide variety of fish, mussels, and shellfish can be found off the Sardinian coast. The recipe section of this website, and our cookbook “Sweet Myrtle and Bitter Honey”, have many recipes featuring fresh seafood. One of the most uniquely Sardinian seafood ingredients is, of course, bottarga. Bottarga is the salted, pressed and dried roe (eggs) of the grey mullet, one of the staple fish harvests from the Mediterranean Sea. Bottarga is often served simply as an appetizer with olive oil or lemon juice, accompanied by bread. You can find recipes using bottarga here on our website; and you can purchase it for yourself to try at home.