More sardine recipes

Sardines are best when cooked near where they're caught - they don't travel well. They're available throughout the winter but are at their best in spring. Sardines are usually sold whole, whether fresh, frozen or canned; it's worth paying a for good-quality canned sardines. Sardines from Portugal, Spain and are particularly good.

Bought fresh and whole, sardines are ideal for grilling and barbecuing. Remove the scales by holding the fish under running water and brushing it from tail to head between your finger and thumb, then cook until the skin is crisp and charred and the flesh comes away easily. Sardines are delicious hot or cold, either served with robust tomato sauces that counteract the oiliness of the fish, or dressed with butter, lemon and fresh herbs and served with boiled potatoes.

More sardine recipes

Salsa verde side of salmon

Tomato and sardine crostata with courgette salad

Pasta with spicy sardine and tomato sauce

Sweet vegetable, sardine and bean stew

Sardine and kale spaghetti

Sardinesca

Sardines with miso aubergine and spinach

Sardine bolognese

Tinned sardines on toast

Grilled sardines with samphire and lettuce

Bucatini with sardines and anchovies (pasta con le sarde)

Sardine beccafico

Sardines in tortillas with spicy tomato sauce and refried beans

Fresh sardines on toast with sweet pickled red onion

Pan-fried sardines with Parma ham, piquillo peppers and basil

Stargazey pie

Grilled sardines with sauce vierge, pan-fried Jersey Royals and salad

Sardines stuffed with chermoula

Barbecued sardines

Buyer's guide

Preparation

Other oily fish

Anchovies

Bonito

Eel

Herring

Mackerel

Salmon

Sprats

Swordfish

Trout

Fresh tuna

Whitebait

Zander

Find us here