And in the Mediterranean, they are predominantly sardines!
I was never able to come by fresh sardines in the US. I think they are uniquely numerous in the Mediterranean particularly. Fermented sardine paste was even found in ancient Roman ruins. Don’t worry, I’m not eating fermented sardines.
I would definitely try it though…
No, in this house we fry our sardines. After ripping their heads off! BUAHA!
I don’t have a lot of experience with fish…the only fresh fish we ate in the states was when I was growing up and my grandparents would bring back lake bass from their fishing trips. Fry those up as fritters…mmmmmmhmmmm!
Sardines, however, are fried whole. Anne taught me how to pinch their little fish heads right in front of the gills-pulling downward towards the belly- and ripping their heads off and guts out at the same time! It is a lot less traumatic than it sounds…
If you don’t look them in the eyes.
After that the procedure is pretty standard. Wash them off, coat them in a flour/corn meal mix, and fry them up in a cast iron skillet. Mmm mmm good!
Watch out for bones in the bigger ones! The small fish can be eaten with their bones.