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Sardines are usually sold whole, whether fresh, frozen or canned; it's worth paying a premium for good-quality canned sardines. Sardines from Portugal, Spain and France are particularly good.

Atlanta chef Hector Santiago of La Metro and El Super Pan shares tips and recipes to elevate the humble tin of sardines with next-level accompaniments.

And while toppings can vary and include different combinations of meat or vegetables, it's well worth incorporating some canned fish next time you make a batch. For an incredibly easy version ...