Fresh Silver Sardines Daily Catch
Fresh Silver Sardines Daily Catch
Sardines, whole and silver-skinned, with the soft, oily flesh that makes them such a useful small fish. They are shown here whole on the plate, split open to the bone, and braised in sauce — three of the ways they are most often cooked.
Sardines are rich in omega-3 and take strong flavours well: grill them with salt and lemon, braise them with tomato and chilli, or fry them until the skin crisps. The bones are fine enough to eat once cooked through.
- Whole silver sardines
- Soft, oily flesh rich in omega-3
- Suits grilling, frying and braising
- Fine bones soften on cooking
- Best eaten fresh
Keep refrigerated and cook within a day of purchase.
About this seafood
Whole and ready to cook, with the preparation already done: cleaned, trimmed and packed cold. Each piece is chosen by hand at the counter, so what arrives is what the photographs show.
Storage and serving
Keep everything chilled from the moment it arrives and cook it while it is at its best — shellfish the same day, fish within a day or two, and anything you are not using straight away goes into the freezer. Serve it simply: lemon, good salt, a hot pan and something green on the side.
