Sardines.
The little fish in a can that every camper is familiar with. Peel back lid, put on cracker, and chow down. But there are sardines and then there are sardines. Somebody turned us on to a small fish market in Bethesda Maryland that has fresh sardines shipped in once a week. I love fish, and have cooked up all kinds of fish in my life, but I've never met a sardine outside of a can.
Bringing home a dozen of the things for grilling, I was faced with the task of decapitating and cleaning. Now I'm no stranger to cleaning fish, but for this occasion, my first with real fresh Mediterranean sardines, I wanted something appropriate for the occasion. Out came a little horn handle pointy little knife that made it's way here via the infamous Sardinian Connection. The man known as Fausto.
I've used the resolza for fish before, it's a great little gutting knife. But it's all been home grown varieties. Pan fish, nice fat perch, a small mouth bass here and there. A big fat blue out of the Chesapeake Bay. But nothing from foreign waters. It didn't make any difference to the little Sardinian gut ripper.
A30 minute marinade of olive oil, paprika, garlic, and a dash of basil, and onto the hot coals. It's mid winter out there, with sub freezing temps, but I wanted to grill. I don't know why, but I've met few foods that don't taste better cooked over real fire.
Cooked just long enough to get a little crispy on the outside, but tender and moist inside. I can only wonder how many pointy Sardinian knives see fish guts?
The victims waiting for the Sardinian.
After the slaughter of the innocents.
The final trial by fire.
The finished product disappeared so fast, nothing but bones was left. Sometimes a nice pointy little blade is a good thing!
Brought to you by the Sardinian Connection.
The little fish in a can that every camper is familiar with. Peel back lid, put on cracker, and chow down. But there are sardines and then there are sardines. Somebody turned us on to a small fish market in Bethesda Maryland that has fresh sardines shipped in once a week. I love fish, and have cooked up all kinds of fish in my life, but I've never met a sardine outside of a can.
Bringing home a dozen of the things for grilling, I was faced with the task of decapitating and cleaning. Now I'm no stranger to cleaning fish, but for this occasion, my first with real fresh Mediterranean sardines, I wanted something appropriate for the occasion. Out came a little horn handle pointy little knife that made it's way here via the infamous Sardinian Connection. The man known as Fausto.
I've used the resolza for fish before, it's a great little gutting knife. But it's all been home grown varieties. Pan fish, nice fat perch, a small mouth bass here and there. A big fat blue out of the Chesapeake Bay. But nothing from foreign waters. It didn't make any difference to the little Sardinian gut ripper.
A30 minute marinade of olive oil, paprika, garlic, and a dash of basil, and onto the hot coals. It's mid winter out there, with sub freezing temps, but I wanted to grill. I don't know why, but I've met few foods that don't taste better cooked over real fire.
Cooked just long enough to get a little crispy on the outside, but tender and moist inside. I can only wonder how many pointy Sardinian knives see fish guts?
The victims waiting for the Sardinian.
After the slaughter of the innocents.
The final trial by fire.
The finished product disappeared so fast, nothing but bones was left. Sometimes a nice pointy little blade is a good thing!
Brought to you by the Sardinian Connection.
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they look good.
