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Dec 28, 2008 04:10 PM

Fresh sardine, herring, other sustainable small fish. Recipes needed.

Mark Bittman had an article about cooking sustainable fish, in particular sardines, herring, mackerel etc.

Here is the article:

I would like to try some of these fish, but don't have any experience with them. Does anybody have any simple recipes?

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  1. If they really are fresh, they are great just breaded an deep fried, with lemon wedges, of course.

    1. 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.

      1. 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.

        1. 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...

          1. 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.

            3 Replies
            1. re: alanbarnes

              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.

              1. re: JungMann

                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?

                1. re: alanbarnes

                  european cuisines refer to it as escabeche.