Easier than a trip to Greece! IQF Sardines, caught by the F/V Sea Wave out of Monterey, CA. Taste the heritage! Bold, awesome, high in Omega 3s... enjoy these delicious and beautiful species.
Your sardines will come whole, approximately 2 lbs, so you can practice your skills, in the spirit of the Neptune's Delight. There will be some bones that are easy to eat around, but you need to gut them (the fish are healthy but the guts are not). Gut 'em and grill (or bake) them, then pull the meat off as you would with a whole trout. You can stuff them with herbs, lemons and bake, or salt them and toss it on the grill, you can't go wrong. And send us photos of your fish! You could win a Sea Forager oyster shucker!
INFO PAGE: click for more fishery info!
PREP TIPS: You got a whole fish! What to do:
Scale your whole fish by holding it by the tail and then using the back of a knife or a spoon, scrape against the "grain" of the scales. I recommend laying out newspaper and doing it on top or scaling into a bag (place it in the sink for ease, but then toss the bag in the trash.) Rinse when you're done.
Sharpen your paring knife. Like, really sharp.
Place your fish on the cutting board and slice into the fish’s “vent” (poop hole) and up to the “neck.”
Use your hands or a teaspoon to scrape out the innards and gills. Or you can cut the head off if you like too. Pause, and ponder the wheel of life.
Rinse your gutted fish, and watch the video to see how to pull out the spine and bones.
VIDEO: here’s a cleaning video, minus the scaling. You got this!
Cook that beauty!
ORIGIN: F/V Sea Wave, Monterey, CA
SARDINE & Mackerel RECIPES: Roasted sardines with garlic and paprika, broiled sardines with lemon wedges, stuffed sardines, broiled sardines wrapped in bacon, roasted sardines stuffed with herbs.
Read More