Irish sardines

 

Irish sardines

Irish sardines

First year sardines swim north enough to appear in Irish sea, just because sea temperature is one degree higher than normal.

The on-line fishmonger acted fast to get hold of one ton, before they are all exported, as there is low requirement from local market for small, and full of bones fish.

The whole fish are vacuum packed without being cut open, one kg a bag, most are frozen for selling later. Only this first week can get them fresh, minimum purchase 2kg, for 10 euro. 

 

BBQ Irish sardines

Bbq Irish sardines

 

Beautifully shinny and good size, I seasoned with salt and put them outside in the cold air, with a fan on, to dry the skin and ward off flies, if any, to get them ready for bbq in the evening.

Nice flavorful juicy flesh, not as oily as I wished. The wrong month, sardines are most oily in the summer months, when the sea is warm and full of plankton. 

Irish sardine pate

 

The rest cooked fish are de-boned, mixed with olive oil, pepper and chili, turned into pate, and frozen for later use.