Sardines

What it is

Sardines are small oily fish with rich, full-flavoured flesh, sold whole. We prepare them to order at the counter, gutted and scaled for the grill or butterflied and boned for the pan. Priced by weight, gutted, scaled and butterflied by hand at no charge.

Why choose it

Sardines are the fish for the grill and the barbecue, rich in flavour and omega 3 and quick to cook over a high heat. Their oiliness keeps them moist over coals, they take a squeeze of lemon and a little chilli, and a few on toast make a supper on their own.

How it tastes

Rich, full and savoury, with soft oily flesh that flakes easily and a bold flavour that stands up to smoke and heat. Very fresh sardines are clean and almost sweet, and their oiliness is what lets them grill and barbecue without drying. They show their age quickly, so freshness matters.

How to cook it

Grill or barbecue whole sardines over a high heat until the skin blisters, pan-fry butterflied fillets skin-side first, or grill them on toast. Score whole fish and season them well. They need only a few minutes.

What goes with it

Lemon, chilli and garlic. Tomato, olive oil and bread. Parsley, capers and a sharp salad, or a squeeze of lemon and nothing more.

How long it takes

Whole sardines grill or barbecue in 2 to 3 minutes a side, and butterflied fillets pan-fry in a minute or two. Sardines cook fast, so watch them. Times vary with size.

Nutrition

Sardines are high in protein and one of the richest sources of omega 3. A typical serving carries around 20 grams of protein. They also carry vitamin D, B12 and calcium when the soft bones are eaten.

Sustainability

Ask at the counter for the day's sourcing. Sardines are often a responsibly sourced choice, and we can advise on the day and suggest an alternative like mackerel or herring if you want one.

Where to buy it

At the counter at 18 Barnes High Street, cut to order, or delivered across south west London and shipped across the UK.

---

Common questions

How do I barbecue sardines?

Scale and gut whole sardines, oil and season them, and cook them over a high heat for 2 to 3 minutes a side until the skin blisters. Their oil keeps them moist over the coals.

How do I know sardines are fresh?

Fresh sardines are bright and stiff with clear eyes, firm flesh and shining skin, and they smell of the sea and nothing stronger. Sardines show their age quickly, so buy them fresh and cook them soon.

What goes with sardines?

Lemon, chilli, garlic, tomato and bread suit their rich oily flesh, and a sharp salad or a squeeze of acid balances the richness.

Can I eat the bones in sardines?

The soft bones in a grilled or butterflied sardine are edible and add calcium. We can butterfly and bone them at the counter if you prefer.

Can I freeze sardines?

Yes, and because they are oily it is worth freezing them quickly. Wrap them tightly, freeze them as soon as you can and defrost in the fridge overnight.

Why are sardines good for you?

Sardines are one of the richest sources of omega 3, and they carry vitamin D, B12, calcium and around 20 grams of protein a serving.