Fresh Whole Silver Sardines For Grilling

Small whole fish, silver and slender, with a dark eye, a pointed snout and a faint pink flush along the belly. The scales are still bright and the flesh firm along the backbone, and a few pieces are cut into short sections so you can see the pale, clean meat inside.

Fish this size are made for high heat. Score them, rub them with salt and a little oil, and grill or pan-fry them whole until the skin blisters and lifts away from the flesh; they also take well to a short braise in soy, vinegar and sugar, or to being dusted in flour and fried. Eat them with lemon, or with rice and pickles.

• Whole silver fish, scales on
• Firm flesh, bright skin
• Cook quickly over high heat
• Grill, pan-fry or braise in soy and vinegar

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.