Sardines

Fresh Sardines

A small, young, saltwater fish with soft edible bones, found in the Mediterranean. There are other small, young saltwater fish found that are called sardines but they are not true sardines, such as the Pacific and Atlantic herring, blueback herring and sprat. The sardine is a silver color and has a rich flavored flesh that is dark colored. Fresh sardines should be put on ice immediately and eaten as soon as possible, but in the United States they are hard to find fresh. They are generally found canned in olive oil, soy oil or water. So when we bring in this fresh delicacy from the Mediterranean Sea, we make sure to let everyone know!

Best cooking method: Sardines are popular as an appetizer and are good broiled or grilled.

Grilled Sardines

Ingredients:
600g (a little under 1.5lbs) of fresh sardines from Gordon's Fish or, if you prefer, mackerel,

cleaned and heads removed

Marinade:
1 finely chopped shallot
a splash of olive oil*
2 crushed garlic cloves*
juice and rind of 1/2 lemon*
juice and rind of 1/2 lime
1 sprig fresh basil finely chopped
1 tsp brown sugar
1 tsp of balsamic vinegar*
1 tbsp of poppy seeds*

*This ingredient, too, is available at Gordon's

Method
The fish need to be marinated for at least an hour,
then take them from the marinade, drain off the excess, grill and eat immediately.
Char-grilled peppers and couscous are a great accompaniment to this dish.
Can't be bothered with the marinade?
simply brush a little olive oil on both sides of the fish, then grill,
they'll still be delicious!
Sardines can vary in size so adjust you cooking time accordingly

Wash the sardines and soak in cold water for 10 minute.
To prepare the marinade simply mix all of the ingredients except half the basil and the poppy seeds together in a shallow dish. Place the sardines in the dish and marinade.
Remove the fish from the marinade, place on a tray under the grill and cook for about 12 minutes turning once.
Remove from the grill, shower with the remaining basil and poppy seeds.
Serve and Enjoy!
A chilled Blanc de Blancs would make a nice wine pairing and keep you within the Greek theme, with couscous and all.

Don's Salad of warm Greek sardines

Ingredients:
16 sardines from Gordon's Fish,
heads removed and filleted
10 tbspns olive oil*
flour for dusting
1 tbspns coriander seeds, crushed fine
1 tbspns pink peppercorns

4 tbspns unsalted peanuts finely chopped
2 tbspns balsamic vinegar*
salad leaves like baby spinach, small cos lettuce hearts, rocket, curly endive and iceberg
cracked black pepper*

*This ingredient, too, is available at Gordon's
Method
Heat half the olive oil in heavy-based large frying pan.
Toss the sardines lightly in flour and saute for a few minutes either side until golden.
Drain on paper towels.
In a smaller frying pan, dry-fry the coriander seeds until they smell ‘roasted'.
Add 3 tbspns of olive oil, the pink peppercorns and peanuts, and toss for 30 seconds.
Remove pan from heat, stir in remaining olive oil and balsamic vinaigrette.
Adjust seasoning.
Arrange mixed leaves on large white plate, place four warm sardines criss-cross fashion on top of leaves and spoon over some dressing
You can substitute fresh lime or lemon juice for the balsamic vinegar and if the dressing is a little tart, add a touch of sugar and blend well

Warning: This fish is seasonal and is subject to weather changes and mood swings of European fishermen.

Call Gordon's now to see if we have any fresh sardines today. If we do (and chances are that we do)

ASK US TO PUT THEM ASIDE FOR YOU! These fish come in limited quantities and go fast!

Gordon's Fish Emporium

Taste the difference - eat Gordon's fish.