Bought frozen sardines...now what?
Saw frozen sardines at the local Asian market today. Bought on a whim. Now what do I do with them? Never had a sardine before - haven't worked up the gumption to try the canned ones even though the husband loves them - I just can't get past the look of them. What would be the best way of preparing them?
Cooked quick and hot over charcoal in the Andalucian style is my preferred way. They need nothing more than a squeeze of lemon and a chunk of bread. Bit fiddly to eat with all the bones but delicious - possibly easier to eat with your fingers than using a knife & fork, and certainly more fun.
If you prefer to fillet, you can bake them in next to no time in hot oven. Put them skin side up in a dish, drizle with a little olive oil and sprinkle with thyme and sea salt. Ready in about 10 minutes. Maybe a simple tomato and onion salad on the side.
I love grilled sardines, although most people I know (including Mrs. Porker) really don't like them.
If you can't even try the canned, I guessing you won't like the fresh (OK, OK, previously frozen), but hey, maybe you're husband will!
With that said...
I first cooked sardines indoors about 20 years ago. The wife (same Mrs. Porker) has forbidden this practice ever since (as Elaine says, the odor can linger), so I grill them outside over charcoal. I like to first drizzle the fish with olive oil and crushed garlic then place them over hot coals. Yes, there are flare-ups which crisp the skin, but turn frequently and you'll be fine.
They're easy to eat and sometimes you'll find yummy roe sacs (or, rarely, stomach full of tiny shrimp - two meals in one!).
Once in a while, I'll put the cooked sardines in a brine (1/2 white vinegar, 1/2 water, bay leaf, tumeric, fresh thyme, peppercorn) overnight for a lightly pickled fish.
I would marinate them in a little white wine, onion, garlic and parsley and grill them. You need to grill them over low heat and have a water bottle for flare-ups. We have a special sardine grill because the smell does tend to linger. I would then serve them with boiled potatoes and a salad with vinegar and olive oil.
They would be fine, you will just need to burn off the oils that before you use the grill for anything else.
I also helps if you have one of those fish-flippy-thingies. You know, the baskets that keep the fish in a single layer that and you flip the basket rather than trying to turn each fish.