Big, fat sardines rather than the small ones sold by the handful, gutted and scaled so they go straight onto the grill.

What It Is

Whole sardines (Sardina pilchardus) at the top of the size grade, headed and gutted with the scales removed. The skin stays on, which is what crisps over charcoal.

Where It Comes From

Purse-seined in the north-east Atlantic during the summer and autumn run, when the fish carry the most fat. Landed and processed within hours, then frozen at sea in single layers.

Specifications

State on Arrival

Raw and frozen. Cleaned, so the only work left is a rinse and a pat dry.

Storage and Thawing

Hold at -18 C or colder. Thaw in the refrigerator overnight, or cook from frozen over charcoal, allowing a few extra minutes a side. Dry the skin thoroughly before frying or it will stick. Do not refreeze once thawed.

Shelf Life and Delivery

Best within 8 months of the production date on the box. Ships frozen with dry ice in insulated liners and arrives hard; keep frozen until the day you cook them.

How to Cook It

Sardines are forgiving as long as you keep the skin intact and the heat high.

• Charcoal grilled oil and salt the fish, grill 3 to 4 minutes a side until the skin blisters and lifts.
• Pan-fried lay skin down in a hot pan and press gently for the first minute, then turn once and finish for 2 minutes.
• Escabeche fry briefly, then cover with warm vinegar, onion and bay and leave to cool overnight.
• Baked roast at 220 C with lemon, garlic and olive oil for 12 to 15 minutes.

Allergen Information

Contains fish. Packed in a facility that also handles crustaceans and molluscs.