After weeks and weeks of just missing them, we have sardines! They are large and lovely. I ate one for dinner. SO GOOD.
The sardines will arrive whole, but DO NOT BE AFRAID. Sardines are a great entry-level whole fish to butcher. I am linking to an article that gives three fantastic options for preparing fresh sardines. In all three cases, the fish can be either gutted or headed and gutted. I asked my friend Tony Rivas to let me film him prepping some sardines. Tony has been managing a fresh fish processing plant for over 30 years. The guy knows his fish. BONUS: A new way to use a box cutter!
This week’s recipes are from Edible San Francisco. Bruce Cole, the editor and publisher, helped form, launch, and get the word out about Siren. He has been a considerable support and very generously sent me this great article by Molly Watson. You have THREE options. Cured, cured and marinated, and grilled. I dream of grilled sardines. So salty and delicious!