I want to incorporate more sardines in our household diet. They're insanely cheap yet packed with goodness. Trouble is, while we all like fish, we findsardines in particular a bit strong flavoured. I've made sardine fish cakes, which are ok, but a bit boring. Any ideas? I might try a crude fake paella with them and some whole grainrice and maybe chickpeas and ginger root and chillies.
Bang goes that one then I bought a bottle at the chilli fest a few years ago, still got most of it left, you don't need much I've smoked Sprats, a close relative of the Sardine, they were lovely just fried up for breakfast
How about a simple Sardine Kedgeree ? Very very tasty, and you can just add the Sardines to your taste http://allrecipes.co.uk/recipe/142/simple-kedgeree.aspx
Now the compulsory sub question from a post .... Sardine , Pilchard ( Cornish) , Sprat ... what is what ? Never been brave enough to eat a grilled Sardine when on holiday , they look to boney !
Sardine bones are very soft. You can get ones that have had the skin and bones removed (imagine how tedious that job must be) but there's loads of goodness in the bones, and you don't even notice them because they're so soft.
Sardines and Pilchards are the same fish, they got re branded Cornish Sardines a few year back as a marketing move. It worked. Sprats are smaller but taste the same. Smoking softens the bones. Never eat an unsmoked Herring
Theres an italian sauce, puttanesca that uses sardines. There should be plenty recipes on the net..or is that in the net! Zigs, unsmoked herrings are never eaten here. Raw pickled ones though are a part of every Swedish celebration...and wonderful they are too!
My bowels can back up the reasoning behind not eating them unsmoked Fancy one of your Crayfish parties in the summer
A favourite in our household as a snack or starter. Take tinned sardines and add equal quantity of butter (or your choice alternative) and whip till fluffy. Add lemon juice to taste ... quite a lot to tone fishy taste down and ground black pepper. Whip again and refrigerate. Spread on toast or fresh bread of choice. Guess you could use fresh sardines if desired. Can be refrigerated for days or frozen.
My favourite, with sardines is, when on coastal trips along the coasts in the Med on jolly boats (Portugal, Spain, Italy) as you meander along the short coast trip they fish sardines, then chuck them on a grill hanging off the stern of the boat, wiped in oil and salted, then dished out with crusty bread DELICIOUS Once when it was rough twenty of the twentyfive passengers passed on the Sardines I managed most of the extra portions along with the white wine (vinegar :-) Other than that it is the tinned ones in Tomato or oil, both straight out of the tin or on toast and grilled Jack McH
