How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

showing fresh sardines ready to be used in recipes. cleaned with backbone removed

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Comment by John Barrows on March 1, 2010 at 11:20am
rip off the head and scrape out the innards with your thumb. grasp the top of the backbone between your thumb and index finger, and carefully peel out the entire backbone and ribs in one piece. pinch off the back fin. or, the whole (gutted) sardine can be grilled.


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