 | Country of origin: France |
 | The Latin name: sardina pilchardus |
 | English name: Sardine fillet |
 | Sizes: 30/40 |
 | Nutrients per 100g: Calories , calories : 169 Proteins , g : 20.6 Fats , g : 9.6 |
Sardines are small, oily fish, eaten around the world in many different forms. They are particularly versatile, lending well to frying, grilling, curing, salting and smoking, as well as famously being found crammed in tins. Sardines are not just tasty - they are very rich in omega-3 fatty acids and B vitamins, both vital for a healthy brain and nervous system, so get eating these beautiful and relatively abundant little fish.
Sardine fillets can be grilled or pan-fried. Grilling has a great effect, first rubbing the fillets with olive oil, a knob of softened butter and a squeeze of lemon juice before grilling skin-side up until the flesh is cooked through and the skin is golden and crispy.
Perhaps one of the simplest ways to cook sardine fillets is to pan-fry them - the fillets cook very quickly, and cooking skin-side down in a hot pan again allows for wonderfully crispy skin.
