583374 Sun Dec 28 17:10:45 -0800 2008 11 31 Home Cooking 0 4278470 Mark Bittman had an article about cooking sustainable fish, in particular sardines, herring, mackerel etc. Here is the article: http://www.nytimes.com/2008/11/16/weekinreview/16bittman.html?_r=1&scp=2&sq=bittman%20fish&st=cse I would like to try some of these fish, but don't have any experience with them. Does anybody have any simple recipes? Sun Dec 28 17:10:45 -0800 2008 169680 megmosa 1 4281835 If they really are fresh, they are great just breaded an deep fried, with lemon wedges, of course. Mon Dec 29 20:25:31 -0800 2008 4278470 10483 Joebob 1 4282474 Another was is to dredge them in seasoned flour and pan fry them in a little EVOO. Yes, and serve with the lemon wedges.... You could also grill them plain on an indoor grill pan. Either way.... simply delicious. Tue Dec 30 06:51:29 -0800 2008 4278470 75332 Gio 1 4282487 Sardines: Fry with onions, garlic and lemon zest in olive oil. Toss with cooked pasta. Finish with parsley, salt and pepper. Herring I tend to eat kippered or pickled. Mackerel I don't normally like. Tue Dec 30 06:58:09 -0800 2008 4278470 68363 JungMann 1 4282595 I love drizzling sardines with a smashed garlic-olive oil mix then grill over live charcoal. Turn a few times as the olive and fish oils mingle and flare up, charring the skin a bit. Also good with small mackerel. Make a few extra for the following breakfast... Tue Dec 30 07:38:09 -0800 2008 4278470 176627 porker 1 4282688 Don't do much herring or mackerel, but we get a fair number of sardines and anchovies around here. Ditto on the pan-fried or grilled recipes. You can fillet the fish or cook them whole. Another option is to "cook" fillets in vinegar. Cover the fish in white wine vinegar and let stand for 4 hours or so. Rinse, sprinkle with garlic, parsley, and chile flakes, cover with olive oil, and let stand for another 2 hours or so. Serve on crusty bread. Yum. Tue Dec 30 08:09:47 -0800 2008 4278470 58743 alanbarnes 2 4282800 Cooking fish in vinegar is also popular in the Philippines where the method is known as paksiw. Essentially fish is poached in white vinegar flavored with garlic cloves, ginger, pepper and chili. My grandmother did occasionally eat mackerel prepared in this simple, but flavorful manner, however I always found the dish too fishy for my tastes. Tue Dec 30 08:45:45 -0800 2008 4282688 68363 JungMann 3 4282899 The "cooking" I was talking about doesn't actually involve heat (hence the quote marks); the acid in the vinegar oxidizes the fish. It's like ceviche. Maybe that makes things less fishy? Tue Dec 30 09:20:56 -0800 2008 4282800 58743 alanbarnes 1 4282833 Sardines are simple, easy, exquisite...butterfly, season with salt and pepper, lightly dredge in flour, fry with butter, et voila! Tue Dec 30 08:55:59 -0800 2008 4278470 246675 szmeterling 1 4283110 Lucky you if you can get them. When I get sardines, I gently remove the head. If you do it gently you will remove the intestines as well. A quick splash of olive oil, S&P, and a few minutes on the grill and they are wonderful. Also work well with robust sauces. Tue Dec 30 10:25:24 -0800 2008 4278470 10099 JudiAU 2 4284846 Well...I guess I am not sure if I can get sardines yet. I live in Philadelphia and was going to go out searching Friday... Tue Dec 30 22:37:57 -0800 2008 4283110 169680 megmosa 3 4287993 Fresh sardines are sometimes hard to get. Greek, Portuguese, or Spanish fish stores sometimes have 'em. You can always get a 2lb bag in the frozen section at many grocery stores. Thu Jan 01 13:02:31 -0800 2009 4284846 176627 porker