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 ...

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 ...