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General Information about Sardine plus Sardine recipes


Sardines belong to the family Clupeidae and are related to herrings. They were named after the island of Sardinia in the Mediteranean. Whilst smaller fish are known as Sardines  larger, older fish are called Pilchards.

In general,  fish than 10cm/4-inches it is classed as a sardine - any larger is a pilchard. They are one of the few fish which are as popular eaten tinned as fresh. A round-bodied seawater (marine) fish, they are found in temperate waters worldwide.  Classed as an "oily" fish they contain a lot of small bones most of which when cooked are edible and a good source of calcium. The flesh has a delicious strong flavour and soft texture. They are an excellent choice to serve  as a starter.

Suitable substitutes - Herrings, larger Anchovies.


Sardine Starter recipes

Mediterranean Grilled Sardines   HT  HD  Italian  15mins

Deep Fried Sardines    HT  HD  25mins

Italian Stuffed Sardines   HT  CD  HD  Italian  60mins

Sardine Mousse    HT  HD  90mins


Sardine Main Course Recipes

Sardine and Egg Salad    CD  MC  English  10mins plus chilling

Lemon Grilled Sardines    HT  MC  20mins    New!  October 2010

Sardines with Coriander and Lime    HT  BBQ  HD  20mins plus Marinating

Spaghetti with Sardines    HT  MC  25mins

Stargazy Pie       HT  MC  British  55mins

Sardine Envelopes    CD  PIC  60mins


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Main equipment required to prepare fresh fish


Large and small sharp knives

Chopping board

De-scaler (optional)


Related Recipes and Information

Cuts of fish

General Fish Prep & Cooking Times

Information about individual types of fish

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes


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