Sardines may one of the smaller fish from the ocean’s catch, but don’t be deceived by their modest size. They have a dense, meaty flesh that’s brought to life in the company of sharp, zingy counterparts. Add them to a pleasantly acidic escabeche or a sweet-and-sour agrodolce, or try Guy Grossi’s recipe for soused sardines. For a textural contrast, pan-fry them until crisp, with a breadcrumb salsa if you’re so inclined.
And of course, we have recipes for sardines on toast. We’ve just given them a little upgrade, with some pickled onion and pine nut tarator.
Char-grilled vine-leaf sardines with brown rice, pine nuts and barberries
Marinated sardines on toast with piquillo pepper vinaigrette
Marinated sardines with garlic and lemon and grilled beans
Pan-fried sardines with breadcrumb salsa, heirloom tomatoes and shaved fennel
Quick-pickled sardines with crushed roast cherry tomatoes
Sardine and chilli fettuccine with pine nuts and lemon
Cured sardine, fennel, mushroom and bottarga salad on croûtons
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Sardines on toast with sweet onion and pine nut tarator
