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Fresh sardines

Nice little tapa/appetizer.
The most important thing is that sardines should be very fresh. Flash should be firm to the touch, gills and blood-bright red, and smell fresh.
It can be served with a touch of olive oil and sea salt, or with boiled potato, or on a ball of sushi rice, or on a piece of dark rye bread with a thin slice of butter.

Olive oil

Cut the head only half way.

Pull the head with a knife most of the guts will come out with it.

Cut through the stomach.

Scrub the dark stuff from the stomach.

Rinse well.

Dry It on a paper towels.

Pat it dry.

Cut the skin all the way to the tail.

Cut through the skin on a back.

Remove the skin. Start from the back of the sardine and peel the meat away from the skin.

Gently separate the flesh from the backbone by sliding your thumb along the backbone. Work from head to tail.

Pull the flesh, it comes out easily with a light tug.

Pull out the back bone.

Sardines have a natural slightly salty taste, they do not need much salt, just a little to bring out the flavor.

Drop of olive oil




( 6 comments — Leave a comment )
Jan. 23rd, 2009 09:58 pm (UTC)
т.е. это сырые сардины? с маслом и солью?
Jan. 24th, 2009 12:44 am (UTC)
да, сырые. я подглядела этот рецепт в одном испанском ресторане. сардины должны быть супер свежие.
Jan. 24th, 2009 12:49 am (UTC)
ну они хоть 15 минут так лежат -- в масле и соли? или тут же, как выпотрошили, посолили -- подали?

кстати, в испанском? а франция каким боком..
Jan. 24th, 2009 01:08 am (UTC)
я сразу ела. думаю полежать им замариноваными в холодильнике будет хорошо, пропитаться в масле.
Jan. 24th, 2009 12:50 am (UTC)
ой, пардон. фреш а не френч.
спать мне пора. :)
Sep. 16th, 2010 01:11 am (UTC)
весело , naka_sf
( 6 comments — Leave a comment )