Portugal Sardines (Whole)
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Sardine fillets can be grilled or pan-fried.
Try grilling for a great effect, first rubbing the fillets with olive oil, a knob of softened butter and a squeeze of lemon juice before grilling skin-side up until the flesh is cooked through and the skin is golden and crispy.
Thaw and treat as fresh.
Tuna dries out quite quickly and turns crumbly, so it should be cooked very briefly over a high heat in a frying pan, on a griddle or over a barbecue; or cooked under oil (confit), sous vide or simmered in a sauce.
The actual food product may vary slightly from the image provided!