Why is adding sardines towards the end of cooking crucial?

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Adding Sardines Near the End Preserves Texture and Integrity

It is crucial to add canned sardines towards the end of the cooking process because they are already fully cooked. Introducing them too early in the preparation of the spicy kimchi-sardine stew could cause them to break apart excessively, compromising their texture and visual appeal within the dish.
Pre-Cooked Nature of Canned Sardines

Canned sardines are a convenient ingredient precisely because they have undergone a cooking process during canning. This means they require only minimal heating to be incorporated into a dish, rather than needing to be cooked through from raw. In recipes like this stew, where other components might simmer for a significant period, adding pre-cooked items early on would subject them to prolonged heat exposure.
Avoiding Texture Degradation

The primary reason for adding canned sardines late in the cooking is to prevent their delicate flesh from disintegrating. Overcooking can lead to a mushy texture, diminishing the enjoyable contrast that intact pieces of fish provide against the other elements of the stew, such as the rice cakes or kimchi. This timing ensures that the sardines retain their shape and provide a satisfying bite.
Maintaining Flavor Profile

While canned sardines are robust in flavour, prolonged simmering, especially in a highly seasoned stew, could potentially alter their taste profile in undesirable ways. By adding them near the end, their distinct flavour remains more prominent and less likely to be masked or diluted by the extended cooking of other ingredients. This allows the sardines to contribute their unique character to the final dish without becoming overcooked or losing their essence.

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Why is adding sardines towards the end of cooking crucial?

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