They may be small, but sardines are the oily powerhouses of the sea. Often mistaken for the similarly omega-3-rich anchovies, sardines bring their own briny charm to the table. You'll find them lining ...

Fresh sardines are a bit of work to prepare. Small fish usually are, but don’t let that deter you. They’re worth the effort. And once you get it down, the process goes quickly. You don’t even need a ...

Cleaning sardines isn’t difficult if you follow a few simple steps. After you’ve done a couple of them, it should take no more than a minute. Begin by laying the fish on a board and making a small cut ...

Sardines were named after the island of Sardinia, and they are part of a species of small oily fishes that are related to herrings. As usual, fresh Sardines are superior to the canned variety and are ...

I like to make this recipe with fresh sardines, but if you can't find them, use another type of oily fish, such as anchovies or mackerel (cut the latter into smaller pieces). Filleting small fish is ...

Blend bread and assorted soft herbs such as parsley and basil, add garlic and olive oil and salt and pepper to taste. Blend until it is like a paste, but not too runny. Lay sardine fillet skin down ...

The secret to this dish is to not compromise on the quality of produce – from the sardines to the bread and olive oil, right down to the salt you use to cure the sardines, everything needs to be as ...