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Fresh local Sardines

post #1 of 22
Thread Starter 

These little local gems are available right now off the Oregon coast for about $3lb.

Need some ideas, grilled, baked, broiled, fried????

post #2 of 22

IMO you cannot go wrong with a mustard or spicy chunky tomato sauce.

Delicate flesh so either fry briefly in olive oil or maybe hit with a hot smoke for a min or two.

OR

Put them in cans with key to open it glued to the top and save it for your deer stand snack next winter.

 

mimi

 

OBTW... you must have gotten up very early to score such beautiful fish.

Is your che-burger truck on the streets today?

post #3 of 22
Quote:
Originally Posted by flipflopgirl View Post
 

Put them in cans with key to open it glued to the top and save it for your deer stand snack next winter.

 

Having every wild cat in the area yowling around your deer stand... :rolleyes:

 

I go the reverse way - deer jerky as a snack while sitting in my canvas chair ground fishing for barbels or carp....

post #4 of 22

This afternoon, I was reading a recipe in our dutch "Ambience" magazine. this is a recipe of Wout Bru, a flemish Michelin star chef living in the French Provence. I translated the recipe;

 

Marinated sardines with "ratte" potatoes, sweet and sour shallot, tomato confit and basilicum vinaigrette

4 persons

- 10 sardines cleaned, de-scaled and filleted.

- 6 ratte potatoes

 

Marinating the sardines

Juice of 1 lemon or lime - 2 dl olive oil - 1 shallot chopped finely - s&p

Put raw filet in the marinade for no longer than 1 minute

 

Tomato confit

4 tomatoes - 4 tbsp sugar - s&p - 1 or 2 cloves of garlic - olive oil - thyme - rosemary

Remove tomato skins, quarter tomatoes. Put on oven tray, sprinkle with olive oil, s&p and sugar. Add thyme and rosemary branches and chopped garlic. Put in the oven for 3 hours at 70°Celsius.

 

Sweet and sour shallots

2 or 3 shallots in rings - 30 grams sugar - dash of sweetsour vinegar type fig or raspberry vinegar.

Make a caramel with the sugar and deglaze with the vinegar until the sugar has dissolved. Pour over the shallot rings.

 

Bread crisps

1 or 2 slices of bread - olive oil

Roll the slices of bread out with a rolling pin. Cut out rounds and put in the freezer. Sprinkle with olive oil and bake under the oven grill.

 

Potatoes

Wash and steam or cook them in water.

 

Basil vinaigrette

1 tsp of mustard - 1 clove of garlic crushed - 1 eggyolk - dash of Xeres vinegar - 1 tbsp of basil - 1 tbsp of parsley - 10 cl grapepit or peanut oil

 

Plating; put some slices of potato on the plate, cover with sardine and sweet and sour shallot. Add tomato, vinaigrette, bread crisps and finish with olive oil.

post #5 of 22

I give them a little marinate then onto the grill.  Sadly I can only get them whole frozen.  I give Boston Mackerel the same treatment as I get those fresh.

post #6 of 22
Thread Starter 
Quote:
Originally Posted by chefbuba View Post
 

These little local gems are available right now off the Oregon coast for about $3lb.

Need some ideas, grilled, baked, broiled, fried????

 

Quote:
Originally Posted by flipflopgirl View Post
 

IMO you cannot go wrong with a mustard or spicy chunky tomato sauce.

Delicate flesh so either fry briefly in olive oil or maybe hit with a hot smoke for a min or two.

OR

Put them in cans with key to open it glued to the top and save it for your deer stand snack next winter.

 

mimi

 

OBTW... you must have gotten up very early to score such beautiful fish.

Is your che-burger truck on the streets today?

 

Mimi, I did not catch these, they are available from the fish monger for a limited time.....and yes the che-burger truck was doling out burgers today. I'm tired!

post #7 of 22

@chefbuba can I come hang out with you for awhile?

I miss fish , SOOOO much! I miss the Pacific Ocean,

the beach, the smells are so fantastic!

We're trying to plan a 'beach vacay'  on the West Coast, the BEST Coast, but can't decide on where!

post #8 of 22

Reminds me I still have a few in the freezer. I'll gut, season, grill this weekend, I guess.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #9 of 22
Thread Starter 

Around here if they are fresh, you eat them. If they are frozen they are sold as bait.

post #10 of 22
Thread Starter 

Right now is nice around here. Razor clams just finished up, salmon is being fished, tuna is starting, recreational crabbing is open, some halibut & sturgeon, always bottom fish and clams & oysters from the Willipa Bay.

post #11 of 22
Quote:
Originally Posted by chefbuba View Post
 

Right now is nice around here. Razor clams just finished up, salmon is being fished, tuna is starting, recreational crabbing is open, some halibut & sturgeon, always bottom fish and clams & oysters from the Willipa Bay.

 I think I just pack my rods and tackle, and catch a plane. Right now.

post #12 of 22

We have had so much rain lately (not complainin' a cooling rain is always welcome) that the bays are deeper and the water salinity lower.

This makes the usual suspects  (the big three ...flounder, trout and redfish) harder to pin down.

Gives the sharks more room to roam as well.

Gotta be careful when wading with a stringer full of fish  ;-)  or you just might feel a big tug and a whole day's catch has gone to feed a lazy preditor lol.

 

mimi

post #13 of 22

grill them man, olive oil, lemon and some Greek oregano is all you need. Well that and a nice glass of ouzo to wash them down. And some bread to. ha ha

Thanks,

Nicko 
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Thanks,

Nicko 
ChefTalk.com Founder
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post #14 of 22

Nicko, do you know of a place in Chicago where fresh sardines can be bought? There are frozen ones in one of the markets where I sometimes shop, but I've never seen fresh ones.

post #15 of 22
We're heading to Greece this week for our yearly visit and all my husband can talk about is sardines. He eats them everyday everyday. I wish I had a recipe for you but Greeks only do it one way - salt pepper, olive oil and grill then up. Squeeze lemon on it and it's done.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #16 of 22

Thought this was interesting   http://www.grindtv.com/outdoor/nature/post/massive-school-anchovies-looks-like-oil-slick/

chefbuba do you like fresh anchovies?

 

mimi

post #17 of 22

My absolute favourite way to eat sardines: https://www.youtube.com/watch?v=ApXO8NlfDUE

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #18 of 22
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post
 

Thought this was interesting   http://www.grindtv.com/outdoor/nature/post/massive-school-anchovies-looks-like-oil-slick/

chefbuba do you like fresh anchovies?

 

mimi

 

That's a lot of anchovies. I prefer sardines. I went to the market on Sunday and all they had was Friday's catch that didn't look too good, so I passed this time. Got some nice Chinook salmon from a friend this morning, that was dinner tonight.

post #19 of 22

I think it was in Mario Batali's "Spain" where

Quote:
Originally Posted by chefbuba View Post
 

 

That's a lot of anchovies.

 

Enough for about three dozen pizzas.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #20 of 22

That was odd. Two different posts get thrown together as one.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #21 of 22

 

This is how sardines are roasted outside the chiringuitos or beachbars in Andalucia. Picture taken last years in... November.

post #22 of 22

Lovely. Chek also an Italian classic: Sarde a Beccafico, first minutes of the video.

 

http://www.dailymotion.com/video/xslftl_italian-food-safari-s01e02_webcam

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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