CSF member Monica Alton Spiller’s Swedish / California / Monterey baked sardine roll-ups recipe!

These are so tasty they've been featured in the New York Times! (that's us!)

It's almost too easy, but these little guys are so delicious, you can't go wrong.

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.

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!!)

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.