1 I have Nearly 1 KG of sardines - whole, fresh, untouched
2 I'm a lazy fucker
3 Fresh Rosemary and a shiton of different citrus
Whats the fastest get something appetising out of this.
Whole Sardines anyone?
1 I have Nearly 1 KG of sardines - whole, fresh, untouched
2 I'm a lazy fucker
3 Fresh Rosemary and a shiton of different citrus
Whats the fastest get something appetising out of this.
Gut em, grease em, light some char chunks in a chimney, pour em in a cheap foil pan, metal rack, flip til flaky, s&p, et wala. Crunch them bones, boy, don't be a sissy.
whats the best kind of knife for working with them
To fillet? Filleting knife/fish knife. Any supremely thin-bladed, flexible knife will do.
>bones
That's for smaller sardines.
How many sardines would you say are in that kg? Basically, I'm asking if they're sardines or pilchards. Pilchards are full grown sardines. They can weigh quite a lot.
The reason this matters is that the preparation will be very different depending which you've got.
>The reason this matters is that the preparation will be very different depending which you've got.
They are 7 to 8 inches from mouth to tail.
OK thanks
Those look delicious
Good. Never go tail to mouth.
>Crunch them bones, boy, don't be a sissy.
Is it safe though.
>first gut and debone them
Gutting is fine, deboning drives me mad though.
>deboning drives me mad though.
you can easily do it with your fingers, there's no need of good knife skills:
>there's no need of good knife skills
>good knife skills
https://www.youtube.com/shorts/fD2Kl3qVkic
His knife costs €0.7
if I tried, I would probably waste half of the fillet
Everybody starts from somewhere
it would be cool to be this good with a knife, but honestly, even if the final result looks less clean, the fingers method is perfectly acceptable for a home cook.
Cheap numerous fish like deenz is the perfect way to practice the skill, you dummy. Nobody gets it right on the first try and even the ones you fuck up you can still just fry and eat.
Better you practice on sardines or herring or mackerel than on some huge and expensive salmon or whatever.
Don't be so scared to learn something new.
Lidl sometimes sells them frozen for very little money here.
I get them both for myself and for the cats. I usually gut them for myself and just toss them in flour and fry them.
The cats get them whole or roughly chopped into chunks, guts and all.
Deenz empty their bowels when they die so you can eat them with the guts just fine but I don't really feel that it makes them any better, so I just take the few extra seconds to clean them out.
I made them during the pandemic. I roasted them in the oven. They were ok. I prefer other types of fish tbh. Canned sardines are good occasionally but I won't ever go out of my way to buy fresh ones again when I can get fresh sea bass, porgy, salmon, snapper, etc.
>shiton
What the fuck is a shiton? Do you even use sardines in your cuisine over in India?
Sardines are extremely popular in India, particularly in Karnataka and especially in Mangaluru/Mangalore/Bangalore.
Found the Indian.
Nah.
Okay, for those medium-ish sized ones, they're probably be best baked in a tomato-garlic sauce.
Get a tin of whole plum tomatoes in juice and remove them fire the tin, leaving the juice behind then squeeze them of excess juice, reserving it.
Hand crush the tomatoes and set aside.
Set a pan of olive oil with some flattened cloves of garlic to high heat.
When fragrant, add the pressed-and-crushed tomatoes and saute a bit.
When dry-looking, top off with a third of the reserved juice and cook, stirring often, until the liquid is reduced out.
Top off with hand the remaining juice and cook as before.
When reduced a second time, add the remaining juice and cook down again.
Off the heat, salt to taste and stir in a handful or two of fresh sweet parsley leaves.
Arrange cleaned, rinsed and patted dry sardines in a baking dish with par-boiled yellow potatoes, salt as needed and top with sauce.
Bake at 180°C/350°F until dinner, about 15-20 minutes (perhaps longer, if you're cooking a LOT of them at once).
Serve sauce with spaghetti as first course with fish and potatoes accompanied by a salad for second.
Too complex/involved? If so, just salt and cook them over open flame
That's a shitload of sardines. They spoil quick so start deepthroating them.
first gut and debone them. it's really easy, you can do it with your fingers under running water.
mix breadcrumbs with chopped parsley, minced garlic, grated lemon zest, a bit of parmesan, thyme, oregano or other herbs of your choice.
coat the sardines filets with the breadcrumb mix, gently press to make it adhere to the surface.
arrange the sardines skin side down on a oven safe dish. Add more layers, depending on how many sardines you have. Finish by adding more breadcrumb mix on top and a few drizzles of olive oil.
Put it in a pretty hot oven for like 10 minutes. The surface should be golden brown.
Your rosemary looks an awful lot like thyme.
Eat em raw with onions like a white man
Dear God!
That's herring and you spelled degeneracy wrong, you dumb fuck.
>He thinks Nieuw Hollandse Haring are sardines
Brown hands typed that post.
Went with the method where you throw it in oven with a bunch of seasoning and herbs.
Its delicious, but the bones are gonna leave me full of holes for the longest time.
Next time, why not brush the surface and inside with olive oil and bake it in the oven.
The oil will fry the bones.
I will do his anon.
But honestly I am beginning to remember why I didn't like Sardines dem bones dem bones dem bones.
I think I will go for something different in future, like prawns.
I've never once eaten fish in my life.
What's the safest fish to eat in terms of taste?
I kind of get the feeling the smell or taste might be overwhelming.
If its well prepared cod or haddock can be very easy to get used to. Its a bit tasteless though.
Gut them put whatever shit you have on top put them on a coal fire grill wa la