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 ...

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.

For over five decades, the name Montaño has been synonymous with Dipolog bottled sardines, even as new players had cropped up in the last 15 years. Rightly so, as according to Ernie Rojo ...

Season with salt and a generous amount of pepper to taste. Tip two-thirds of the sauce back into the pan and add the sardines, reserve the remaining sauce for later. Bring the pan to a simmer for ...

The in-season Japanese sardine is opened flat with the hands. Since sardines are tender, they can be filleted with your hands instead of a knife after removing the head and guts. The flesh and ...