On a recent trip to St. Louis, I finally scored some skinless and boneless sardines: four cans of Cento, at DiGregorio’s Italian Market. I left a lone can on the shelf. The cashier and I commiserated (well, faux-commiserated) about how food faddists are taking our sardines.
Related reading
All OCA sardine posts (Pinboard)
[I can at long last appreciate bone-in sardines, but it’s gotta be skinless and boneless with pasta. The Hill is the Italian neighborhood in St. Louis.]
Monday, July 6, 2026
The fish on The Hill
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