Nothing, and I mean nothing, is better on a late summer’s evening than fresh Sardines cooking on a barbeque. If you don’t have any outside space, then whack them under a hot grill – it’s nearly as good. If you fancy something else then you’re luck, there’s plenty Sardine recipes out there.
The Sardine is a simple fish, and when treated simply it shall reward you. The best Sardines I’ve ever had were in a drab little place on the banks of an unfashionable stretch of the River Tagus, Lisbon.
The Sardines were brushed in olive oil, seasoned with salt and grilled. That was it. They were served with some slices of lemon, a small salad of roasted red peppers, and a large amount of a dry Portuguese white wine. 😍
I’ve tried replicating this meal on many an occasion. I’ve come close, but never quite matched it. It must be down to the heat of the Portuguese sun, or the vast amount of wine I drank.
Sardines can be grilled, baked, pan-fried, pickled and, if you have your own factory and small workforce, canned. They are good frozen, but much, much better fresh.
Preparation and cooking
Sardine preparation is super easy. Some aficionados don’t even bother gutting or scaling them. I do gut them, which is a straightforward process. They’re easy to fillet too.
I only ever grill or barbeque sardines. Once cooked, there I sit, happily picking the flesh from the bones with my fingers. I end up in quite a mess. Don’t ever invite me round for dinner.
Before grilling, I try to extract as much moisture from the fish as possible. I want that crisp, brown skin that makes the Sardine so special.
An hour or so before cooking I’ll remove them from the fridge and bring them up to room temperature. I’ll also give them a good seasoning of salt.
Just before grilling I’ll dab off the excess moisture and salt with some kitchen towel. Once dry, I’ll season a little more and then whack under a raging grill for two-three minutes per side. Serve hot with lemon, bread and wine. What more could you possibly want?
Sardine recipes
There’s some cracking Sardine recipes about. A couple of personal favourites include grilled Sardines, walnut and olive salad from Mitch Tonks, Fish (read our review) or grilled Sardines with a tomato, garlic and thyme dressing from Rick Stein’s Secret France (read our review).
Both Mitch Tonks, Fish and Rick Stein’s Secret France are available to buy on Amazon.
Tinned Sardines
You can create many a wonderful dish using tinned Sardines. In fact, in some parts of Europe tinned fish is seen as somewhat of a delicacy. You can find some ideas in the fantastic, A Sherry & A Little Plate of Tapas, by Kay Plunkett-Hogge.
I seriously recommend buying this book. If you don’t believe me, then read our review. Then buy the book on Amazon).
Seasonality
Sardine season typically runs from July to February.
Sustainability
Read more on the latest Marine Conservation Society Good Fish Guide ratings.