Fresh sardines aren’t for the faint of heart. They come whole - with eyes, fins, and tails intact. Plus, you’ve gotta eviscerate them before you cook ‘em. And when you do eat them, you’ve got to contend with tons of tiny bones. The flesh is firm and has a strong, pronounced briney flavor. It ain’t chicken, folks. But without a doubt, I LOVE them!
They’re sustainable, delicious, easy to prepare, super healthy, packed with omega-3 fatty acids, and low in toxins. There are lots of great resources that teach you how to tackle these little fishies. Definitely check out this post and this one to discover the different ways to prepare them. If you see fresh sardines at your fishmonger, snatch them up pronto!
Follow the jump to see how I made them!