The sardine in Adriatic sea is not as fatty
and big as the Atlantic version, nevertheless, they are still fine to eat, as a
wild fish low in the food chain.
1. Wipe dry (with gut intact), sprinkle salt
generously all over, arrange them in the direction that belly is down and back
fin up. Keep in the fridge for half a day, liquid will ooze out.
2. Wipe dry, sear at medium heat with olive
oil until just cooked. Eat the flesh and leave the gut and back bone behind, save a lot of cleaning work and keep the flesh moist.
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