Fresh local Sardines

Discussion in 'Food & Cooking' started by chefbuba, Jul 4, 2014.

  1. chefbuba

    chefbuba

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

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

     
  2. flipflopgirl

    flipflopgirl

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    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?
     
    Last edited: Jul 4, 2014
  3. genemachine

    genemachine

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    Having every wild cat in the area yowling around your deer stand... /img/vbsmilies/smilies/rolleyes.gif

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

    chrisbelgium

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    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.
     
  5. mike9

    mike9

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    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.
     
  6. chefbuba

    chefbuba

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    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!
     
  7. kaneohegirlinaz

    kaneohegirlinaz

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    @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!
     
  8. teamfat

    teamfat

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

    mjb.
     
  9. chefbuba

    chefbuba

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    Around here if they are fresh, you eat them. If they are frozen they are sold as bait.
     
    flipflopgirl likes this.
  10. chefbuba

    chefbuba

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    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.
     
  11. genemachine

    genemachine

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

    flipflopgirl

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    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
     
  13. nicko

    nicko Founder of Cheftalk.com Staff Member

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    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
     
  14. chicagoterry

    chicagoterry

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    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.
     
  15. koukouvagia

    koukouvagia

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    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.
     
  16. flipflopgirl

    flipflopgirl

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    Last edited: Jul 9, 2014
  17. helloitslucas

    helloitslucas

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    My absolute favourite way to eat sardines: 
     
  18. chefbuba

    chefbuba

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  19. teamfat

    teamfat

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    I think it was in Mario Batali's "Spain" where
    Enough for about three dozen pizzas.
     
  20. teamfat

    teamfat

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