re: Canned Sardines

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My recommendation is to buy whole fresh sardines and fry them up skin on. Freaking delicious.

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1. Careful with the size
2. Gut ém if they´re huge
3. On the barbeque is far superior to frying
4. Make sure they are from very, very cold waters (and hopefully full of strong currents and wave action, so the fish is constantly moving, struggling, and is of an optimum muscle to fat ratio). Blue meat fish is oily (even though it´s the good oil) to begin with, so make sure they are premium.