Rich in nutrients and minerals, sardines are the quintessential oily fish, they are an incredible source of Omega-3. Learn how to fillet sardines.
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How to fillet sardines:
Descaling is very easy when you fillet sardines, just run them under cold water and rub your fingers down the body, you will see the scales come off very easily. Then, cut the head and tail off, your knife will go through the bones easily.
Run the knife, starting at the head end, across the spine of the fish, as seen in the video, freeing the fillet away from the bone. Let the knife do the work when learning how to fillet a sardine
Once you have discarded the spine, there is just the matter of the rib cage to cut off each fillet.
Done – how to fillet a sardine
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recipe:
Gut and fillet your Cornish Pilchards then chuck them under the grill with seasoning and optional Parmesan – skin side up!
Mix diced cornichons (or any diced pickle, and optional capers) and smoked paprika into mayonnaise (you could add lime here too).
Slice an avocado and assemble on thick crusty bread!
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Pilchard fishing and processing was a thriving industry in Cornwall from around 1750 to around 1880, after which it went into an almost terminal decline. … The industry has featured in numerous works of art, particularly by Stanhope Forbes and other Newlyn School artist
The terms “sardine” and “pilchard” are not precise, and what is meant depends on the region. The United Kingdom’s Sea Fish Industry Authority, for example, classifies sardines as young pilchards. One criterion suggests fish shorter in length than 15 cm (6 in) are sardines, and larger fish are pilchards
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