If you're cooking fresh sardines (not the salty ones from cans or jars), you'll have to season the fish. After all, sardines taste drastically different when they're not canned. To figure out the ...
Other tins, like Season’s, remove the skin and bones for you. This style has the same ingredients as the rest of the sardines we tasted (sardines, olive oil, and salt), but it’s easier to ...
then season, to taste, with salt and freshly ground black pepper. Set aside. When the barbecue coals are red hot, nail four sardines by the tail to each plank of wood. Place the pieces of wood ...
Chermoula adds a pleasing spiciness to butterflied sardines, but it can also be used ... (it should be the consistency of mayonnaise). Season with salt and pepper, then add lemon juice, to taste.