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Old 04-18-2016, 07:00 AM   #11
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Olive oil, lemon juice and cooked whole on the grill. They should have been cleaned out by the fishermen or monger. The filets should come easily off the bone and the skin should come right off.
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Old 04-18-2016, 08:52 AM   #12
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I have never seen them gutted and fileted. Only whole and it's a 'do it yourself' deal.
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Old 04-18-2016, 09:15 AM   #13
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I have never seen them gutted and fileted. Only whole and it's a 'do it yourself' deal.
I would find a new source if the place you get them doesn't offer them gutted. Not gutting fish is asking for fast decomp. I also said cooked whole. Of course, if you get them directly off the boat, then I understand.
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Old 04-18-2016, 11:01 AM   #14
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We have IQF sardines in our local market at holiday time.

They are sold whole and cleaned, not filleted, by size like shrimp 8/12, 15/20, 20/25 etc...
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Old 04-18-2016, 12:53 PM   #15
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I would find a new source if the place you get them doesn't offer them gutted. Not gutting fish is asking for fast decomp. I also said cooked whole. Of course, if you get them directly off the boat, then I understand.
The boats that catch sardines are the only ones allowed to sell their catch right off the boat. And the fishing pier is right in the heart of town.
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Old 04-18-2016, 01:43 PM   #16
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The sardines must be bought and eaten same day, preferably bought from the fishing boat that brought them in.

Holding the fish rightway up in the palm of your hand, prise the head off gently by squeezing the top of the head downwards. Turn the fish stomach upwards, and prise the head and bones away from the flesh with your finger towards the tail end. Open the fish like a book, flesh up. They are now ready to be rinsed and cooked. I like them done very simply dipped in milk then seasoned flour and fried very quickly in oil. For this I use 50% best quality olive oil and 50 % best sunflower oil. They cook very quickly. Have lemon wedges handy. I usually dish them up with a simple mediterranean salad - mixed salad with olives and vinaigrette. Heaven!

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Old 04-18-2016, 01:45 PM   #17
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Oops, I failed to say, when you turn the fish stomach upwards, make a slit down the belly so that you can remove the head and bones!
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Old 04-18-2016, 07:33 PM   #18
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I was born and raised in Hawaii.
Canned sardines are HUGE!
... and canned meats too
This is how we do it:
In a large bowl,
place two scoops of hot steamed white (or brown if you must) Rice
Open and drain one (or two) cans of Sardines,
depending on how hungry you are
Top with diced Sweet White Onions (Sweet Maui Onions);
Furikake
and Aloha Brand Shoyu

This is the "deluxe" version, some folks stick with
simply hot rice and sardines.

As to how to enjoy them, eat bones and all!

This is my American-Italian-Born-in-PA husband's FAVORITE lunch,
believe it or not. My Dad taught him how to make his own lunch.
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Old 04-19-2016, 01:45 PM   #19
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Thanks for the tips, everyone! I'm on a bit of a fish obsession at the moment, so I will take your advice into account and get cooking
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Old 04-19-2016, 01:59 PM   #20
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Thanks for the tips, everyone! I'm on a bit of a fish obsession at the moment, so I will take your advice into account and get cooking
Have fun with that, post the recipe and how they tasted. I'd love to find fresh sardines and do the lemon recipe.
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