- 1). Rinse the sardines thoroughly and place them on the cutting board. Cut off the heads and discard them.
- 2). Slice on a diagonal from the head towards the tail, starting where the eye used to be in a downward motion to the halfway point of the body. This should remove all the entrails: pull them out, discard them and rinse the fish.
- 3). Take your thumb, place it at the head of the fish, and run it down to the tail. This will split the sardine in half all the way to the tail.
- 4). Place the fish, flesh down, on the cutting board. Make an incision about half a centimeter before the tail, almost down to the bone. Be careful not to cut through the bone.
- 5). Flip the sardine over and grasp the tail. While holding the fillet down, gently pull the tail in an upwards motion towards the head. This should remove the backbone. Discard the bones.
- 6). Make a small incision between the skin and flesh at the top of the fillet. Grasping the skin in one hand and firmly holding the flesh with the other, gently pull them apart. Discard the skin.
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