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The following video provides you with the correct and efficient way to fillet sardines, for a tasty fish dish at home, or as a part of your seafood restaurant menu. Sardines are small oily fish that belong to the Herring family. Sardines are rich in vitamins, minerals and omega-3 fatty acids, with the vitamins found in Sardines known for supporting a proper nervous system function. Sardines are most easily available from February to early July, outside of this season, the fish spawns, leaving the flesh watery and soft.
Due to the delicate and small nature of Sardine bones, this video shows you the best filleting technique for this fish so that you can expertly fillet sardines from the comfort of your home. Similar to Mackerel, Sardine flesh is known to be dense, oily and rich, perfect for a range of versatile recipes. While there are multiple ways to cook Sardines, we’re a fan of baking, grilling or frying them as these methods are the least likely to impair the taste of the fish. Sardines an ideal addition to numerous recipes for sauces, salads and soups. We suggest pairing Sardines with a tomato-based sauce as the flavours compliment each other well.
Want to learn how to fillet a range of other fish products? Dive into more of our filleting knowledge to find out the best ways to prepare Salmon, Sea Bass and others. Looking for more of our delicious products? Discover our range of delicious and responsibly sourced fish.
With the back of your knife, carefully remove the scales, by holding the fish by the head and going from tail to head.
Taking your knife, cut from under the chin of the fish to the anal fin, producing a good clean cut.
With the tip of your knife, carefully remove the guts.
Taking a cloth, clean the inside of the fish.
Rinse the fish ready for cooking.
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