If you're cooking fresh sardines (not the salty ones from cans or jars), you'll have to season the fish. After all, sardines taste drastically different when they're not canned. To figure out the ...

then season, to taste, with salt and freshly ground black pepper. Set aside. When the barbecue coals are red hot, nail four sardines by the tail to each plank of wood. Place the pieces of wood ...

Other tins, like Season’s, remove the skin and bones for you. This style has the same ingredients as the rest of the sardines we tasted (sardines, olive oil, and salt), but it’s easier to flake and ...

Using a sharp knife, cut the sardines from the opening in the underside ... Place the flour onto a plate and season with a pinch of salt and plenty of freshly ground black pepper.

MANILA, Philippines — There will be enough supply of sardines for the holidays even with the start of the closed fishing season, the Canned Sardines Association of the Philippines (CSAP ...