Fresh Whole Sardines for Grilling
Fresh Whole Sardines for Grilling
Small silver sardines, scaled and gutted, with the dark shoulder spot and the deep forked tail that mark them out. The flesh is pale, soft and rich in oil — the reason sardines taste of so much more than their size suggests.
They take heat beautifully. Score the flanks and steam them with a little soy, or dust them in flour and fry until the skin turns gold and crisp. Grilled over coals with nothing but salt and lemon is the simplest way to do them justice.
- Whole sardines, scaled and gutted
- Oily, soft pale flesh with a rich savoury flavour
- Cut into segments for steaming, or cooked whole
- Grill, pan-fry or steam — they cook in minutes
Origin: coastal waters. Keep frozen at -18°C or below. Cook thoroughly before eating.
The piece
One piece of seafood, selected for even texture and a clean, mild taste. Left as close to its natural state as packing allows.
Keeping it cold
Keep it cold and covered. Cook it soon, or freeze it on the day it arrives and follow the short note in your order.
