CSF member Monica Alton Spiller’s Swedish / California / Monterey baked sardine roll-ups recipe!
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These are so tasty they've been featured in the New York Times! (that's us!)
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It's almost too easy, but these little guys are so delicious, you can't go wrong.
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Personally this is one of my three favorite fish to eat, but if a bold flavor of the seven seas is a problem, you won't like mackerel. The flesh is wonderfully oily and tastes like a fish is supposed to taste, ie: like fish.
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Can you tell this one’s going to be a winner? It’s like candy, dear god, and it should probably be illegal. I eat them whole, bones and all. (okay, not the tippy tail or the head, but you could!!)
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See below for instructions on how to scale, gut, and clean your herring. After all of that work emptying your fish, now you get to fill it with fresh herbs! I promise, this will be good.
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