Sardines – great for tapas
On ABC NSW radio (www.abc.net.au)
Australian Sardines with tomato olive salsa on toasted sourdough
Australian Sardines are small, strong flavoured fish that are easy to prepare and cook.
Click on the images below to download delicious Australian Sardine recipes from Nature Conservation Sociaety of NSW http://nccnsw.org.au
To Cook
Sardines have a strong flavour, medium oiliness and medium moist, soft reddish-brown flesh this fish has many small, soft bones which are easily removed and large, easily removed scales.
The edible skin can be left on. Smaller fish are considered better eating than larger ones.
To Prepare
- Rinse sardines and pat dry with paper towel.
- Holding the fin behind the head, make a cut all the way around the head to the bone but do not cut through it.
- Pull the head gently to break the backbone and pull which should remove the head and most of the guts. Discard head and guts.
- Lay the fish on its side and make an incision along the stomach. Open and wipe with damp paper towel to clean. The fish could be rinsed but only lightly or the water will wash away much of the flavour and make the flesh watery. Pat the fish dry.
- Lay the fish on a chopping board, cut side down and gently push your hand along the fish which separates the flesh from the backbone. Turn the fish over, cut side facing up. Pull the backbone from the head end towards the tail to separate it from the flesh. Bend the backbone as close to the tail as possible until it snaps, then twist to remove and discard.
- Turn the fish over and cut off any fins with scissors. The fish is now ready to cook.
Cooking Methods
Pan-fry, bake, grill, barbecue, smoke or pickle. Their strong flavour makes them good in fish paste, pâté and spreads or on toasted sourdough for tapas (see recipe below). Handle carefully as their soft flesh falls apart easily.
Goes Well With
Bay leaves, breadcrumbs, chilli, cumin, garlic, ginger, herbs, lemon juice, lime juice, olive oil, onion, pepper, tomato and vinegar.
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Australian Sardine with tomato olive salsa
By Brigid Treloar, freelance food consultant and demonstrator |
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Summer Australian Sardines
By Pat Churchill, Founder, Cooking Downunder With Pat Churchill |
The Nice Choice! project is funded through the Natural Resources Advisory Council’s (NRAC) Forging Partnerships Program.
In: Recipes, Radio, Seafood · Tagged with: Radio, Recipes, Seafood
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