{"id":776,"date":"2010-05-31T11:12:13","date_gmt":"2010-05-31T01:12:13","guid":{"rendered":"http:\/\/brigidtreloar.com.au\/blog\/?p=776"},"modified":"2021-02-08T22:25:54","modified_gmt":"2021-02-08T12:25:54","slug":"sardines-2","status":"publish","type":"post","link":"https:\/\/brigidtreloar.com.au\/blog\/2010\/05\/31\/sardines-2\/","title":{"rendered":"Sardines  &#8211; great for tapas"},"content":{"rendered":"<p id=\"top\" \/><span style=\"font-size: x-large;\"><strong><span style=\"color: #800000;\">On ABC NSW radio <\/span><\/strong><span style=\"font-size: small;\">(<a href=\"http:\/\/www.abc.net.au\">www.abc.net.au<\/a>)<\/span><br \/>\n<\/span><\/p>\n<table style=\"height: 33px;\" width=\"998\">\n<tbody>\n<tr>\n<td width=\"100%\"><\/td>\n<td align=\"right\" width=\"100%\"><\/td>\n<td align=\"right\" width=\"100%\"><\/td>\n<td align=\"right\" width=\"100%\"><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div style=\"width: 160px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/nccnsw.org.au\/images\/stories\/Marine_Fisheries\/australiansardinerecipe.pdf\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" title=\"Australian Sardines with tomato olive salsa on toasted sourdough \" src=\"http:\/\/nccnsw.org.au\/images\/stories\/Marine_Fisheries\/austsardinerecipe_resized.jpg\" alt=\"Australian Sardine with tomato olive salsa by Brigid Treloar\" width=\"150\" height=\"150\" \/><\/a><p class=\"wp-caption-text\">Australian Sardines with tomato olive salsa on toasted sourdough<\/p><\/div>\n<p><span style=\"font-size: medium;\">Australian Sardines are small, strong flavoured fish that are easy to prepare and cook.<\/span><\/p>\n<p><span style=\"font-size: medium;\">Click on the images below to download delicious Australian Sardine recipes from Nature Conservation Sociaety of NSW <a href=\"http:\/\/nccnsw.org.au\">http:\/\/nccnsw.org.au<\/a><br \/>\n<\/span><\/p>\n<p><span style=\"font-size: large;\"><span style=\"color: #993300;\"><strong>To Cook<\/strong><\/span><\/span><br \/>\n<span style=\"font-size: medium;\">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.<\/span><\/p>\n<p><span style=\"font-size: medium;\">The edible skin can be left on. Smaller fish are considered better eating than larger ones.<\/span><\/p>\n<p><span style=\"font-size: large;\"><span style=\"color: #008000;\"><strong>To Prepare<\/strong><\/span><\/span><\/p>\n<ul>\n<li><span style=\"font-size: medium;\">Rinse sardines and pat dry with paper towel.<\/span><\/li>\n<li><span style=\"font-size: medium;\">Holding the fin behind the head, make a cut all the way around the head to the bone but do not cut through it.<\/span><\/li>\n<li><span style=\"font-size: medium;\">Pull the head gently to break the backbone and pull which should remove the head and most of the guts. Discard head and guts.<\/span><\/li>\n<li><span style=\"font-size: medium;\">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.<\/span><\/li>\n<li><span style=\"font-size: medium;\">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.<\/span><\/li>\n<li><span style=\"font-size: medium;\">Turn the fish over and cut off any fins with scissors. The fish is now ready to cook.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: large;\"><span style=\"color: #993300;\"><strong>Cooking Methods<\/strong><\/span><\/span><\/p>\n<p><span style=\"font-size: medium;\">Pan-fry, bake, grill, barbecue, smoke or pickle. Their strong flavour makes them good in fish paste, p\u00e2t\u00e9 and spreads or on toasted sourdough for tapas (see recipe below).\u00a0 Handle carefully as their soft flesh falls apart easily.<\/span><\/p>\n<p><span style=\"font-size: large;\"><span style=\"color: #008000;\"><strong>Goes Well With<\/strong><\/span><\/span><br \/>\n<span style=\"font-size: medium;\">Bay leaves, breadcrumbs, chilli, cumin, garlic, ginger, herbs, lemon juice, lime juice, olive oil, onion, pepper, tomato and vinegar.<\/span><\/p>\n<table border=\"0\">\n<tbody>\n<tr>\n<td><a href=\"http:\/\/nccnsw.org.au\/images\/stories\/Marine_Fisheries\/australiansardinerecipe.pdf\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"http:\/\/nccnsw.org.au\/images\/stories\/Marine_Fisheries\/austsardinerecipe_resized.jpg\" alt=\"Australian Sardine with tomato olive salsa by Brigid Treloar\" \/><\/a><\/td>\n<td><strong>Australian Sardine<\/strong> <strong>with tomato olive salsa<\/strong><\/p>\n<p>By Brigid Treloar,\u00a0 freelance <a href=\"http:\/\/www.brigidtreloar.com.au\/\" target=\"_blank\" rel=\"noopener\">food consultant and demonstrator<\/a><\/td>\n<\/tr>\n<tr>\n<td><img decoding=\"async\" src=\"http:\/\/nccnsw.org.au\/images\/stories\/Marine_Fisheries\/summersardinesresized2.jpg\" alt=\"Summer Australian Sardines by Pat Churchill\" width=\"150\" height=\"150\" \/><\/td>\n<td><strong>Summer Australian Sardines<\/strong><\/p>\n<p>By Pat Churchill, Founder, <a href=\"http:\/\/www.cookingdownunder.com\/articles\/2006\/219.htm\" target=\"_blank\" rel=\"noopener\">Cooking Downunder With Pat Churchill<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong>The Nice Choice! project is funded through the Natural Resources Advisory Council&#8217;s <a href=\"http:\/\/www.nrac.nsw.gov.au\/\" target=\"_blank\" rel=\"noopener\">(NRAC)<\/a> Forging Partnerships Program. <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>On ABC NSW radio (www.abc.net.au) 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 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,7,12],"tags":[4,133,137],"class_list":["post-776","post","type-post","status-publish","format-standard","hentry","category-easy-recipes","category-radio-food-segments","category-seafood","tag-radio","tag-recipes","tag-seafood"],"_links":{"self":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/776","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/comments?post=776"}],"version-history":[{"count":10,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/776\/revisions"}],"predecessor-version":[{"id":1155,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/776\/revisions\/1155"}],"wp:attachment":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/media?parent=776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/categories?post=776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/tags?post=776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}