The market · Fish and seafood · Southern Europe

Sardines

Small, oily, silver fish — rich and meaty, and best grilled whole over fire.

briny · rich
Sardines

What to do with it

Rosa Ibarra's Clarified milk punch, mezcal and pineappleSardine would soften its edgeIbu Sari's Sambal ijoSardine would soften its edgeKenji Hara's Milk punch, with hojichaSardine would soften its edge

Kinds

Fresh
Grilled whole, or butterflied and stuffed.
Tinned
Good ones, from Portugal, Spain or France, are worth keeping in the cupboard.

Goes with

lemonolive oilsaltbread

Knowing it

Where to buy
Fishmongers: bright eyes, firm bodies, smelling of the sea.
Worth knowing
Salt them 15–20 minutes before grilling. The scales rub off easily under running water.

More fish and seafood, in season with it

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