How To Clean Small Fish Such As Sardines And Family.

File:Sardina pilchardus 2011.jpg
A Sardine
Courtesy of Wikipedia On Google
File:Sardines - 鰯(いわし).jpg
A Big School Of Sardines
Courtesy Of Wikipedia On Google






Small fish such as sardines and the like that are either baked or fried have to be cleaned but not the same way as the big ones.
There are some fish such as sardines which are either baked, steamed, or used in a tomato garlic sauce for spaghetti have to :
Step 1:
Hold sardine with your left hand, and using your right thumb and hand pull off the head together with the intestines.
Step 2: 
Exerting pressure with your right thumb, split open the stomach of the sardine so that it becomes flat.
Step 3: 
Take the back bone off without tearing the fish so you end up with a filet.
This takes a lot of patience but the outcome is fantastic.
You can either:
-  Conserve them in olive oil, garlic, lemon juice, lemon peel, green olives, chilis, salt and let them marinate in the fridge.
-  Use them fresh by laying them side by side in a large flat baking dish, adding oregano, salt, pepper,
lots of lemon juice and if you like some grated tomato with juice and chili peppers (optional).
-  If the small fish is going to be fried, and by small I mean about 5 cms. in length, keep the head and all, coat them with some flour or in a light batter and drop them for 1 minute in very hot olive oil. Eat hot with ouzo, they are delicious.
I hope I have been of some use to you regarding small fish, if you have any questions please do not hesitate to ask or drop me a line.
Best regards
Stelio  

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

First Post (after a long time) January14th 2020 Pommes Dauphinoise

Image
A  most delicious common side dish for the Christmas Holidays, where fresh cream may be consumed without too much worry, is baked dish of sliced cream potatoes or culinarily the French would call  Pommes Dauphinoise. Please bear with me as it has been over 3 years I haven't blogged or used this program. Ingredient: - 1.4 kg of potatoes. - 500 ml full cream 35% - 500 ml full fat milk. - 2 cloves of garlic very finely cut. - some butter, salt and pepper to taste. Procedure: - Buy the potatoes as clean as possible. Peel and slice without washing into half inch slices. -  Mix sliced potatoes into a pan which can withstand the fire of the hob,all the milk and all the cream. Mix well. - Add the garlic. - Season with salt. pepper and nutmeg to taste. - Boil the potato mix till the potatoes are nearly soft. - At this point scatter a few pieces of butter around the pan and immediately transfer the pan into the oven till a nice color is obtained. 40 to 60 minutes. Carefu
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more