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What to do with fresh sardines?

n
noahbirnel Jul 18, 2006 12:42 AM

The ones I bought are about 4 oz each, 7 inches long. I thought maybe I would batter and deep fry them to serve next to a light stir fry. (and rice.) I've never used them before. Any suggestions, warnings, etc?

  1. NovoCuisine Jul 18, 2006 12:44 AM

    Gut 'em, scale 'em, and throw them on the BBQ with some seasalt/pepper.

    1. j
      j2brady Jul 18, 2006 12:44 AM

      Clean them...skewer them...salt them...and grill them over a really hot bbq....Squeeze loads of fresh lemon over them and dig in!

      Jenna

      1. j
        JudiAU Jul 18, 2006 02:35 AM

        Have to agree... gut 'em and throw them on the grill. I don't remember them needing to be scaled.

        1 Reply
        1. re: JudiAU
          NovoCuisine Jul 18, 2006 08:55 PM

          Depends on the size, I guess. I've seen my Portuguese in-laws do it by just running the sardines under some cold water and brushing them off.

        2. steinpilz Jul 18, 2006 02:37 AM

          light marinade (DVOO, lemon juice, garlic. herbs) and very quick roast

          1. t
            tthumpern Jul 18, 2006 02:48 AM

            Agree with steinpilz with the marinade, extra virgian olive oil, garlic, lots of herbs, lemon juice, sea salt and fresh black pepper, but insted of roasting..marinate over night and the fish will cure from the salt and acid. sort of similair to civiche. It is a traditional preparation of fresh sardines from southern Italy. Great to be served with costinis.

            1 Reply
            1. re: tthumpern
              steinpilz Jul 18, 2006 04:37 AM

              that's right, I had it at Pesce in DC that way. I was trying to remember whether to just marinate or broil/grill in some way. I suppose they could be marinated and then briefly cooked also

            2. n
              noahbirnel Jul 18, 2006 04:43 AM

              Well, I didn't feel like firing up the grill for a few sardines, and I was trying to accompany Chinese, so here's what I did:

              Butterfly filleted, layed flesh down on salt, ginger, mustard, black vinegar, and sesame oil for about an hour. Layed them in a preheated oiled skillet and broiled very hot for about two minutes.

              They were tasty and aromatic, but I way oversalted them and they were not quite as fresh as my fishmonger had claimed. Not really a success, but ok with an under-seasoned stir-fry and rice. I will buy them again, but sniff before purchasing, and I'll try grilling.

              1. Das Ubergeek Jul 18, 2006 04:02 PM

                That sounds tasty, noahbirnel... I always just gut them, grill them and dip them in skordalia -- but I'll have to try Asianising them!

                1. c
                  chowdear Jul 18, 2006 05:17 PM

                  Here is a great Portuguese recipe:

                  Grilled Sardines Over Portuguese Stew
                  http://fooddownunder.com/cgi-bin/reci...

                  Also ...

                  Please consider submitting suggestions for my post today entitled "Office "Chrismukah" Party Tomorrow" Thank you!

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