sardines: description and Italian names
Sardines, or pilchards, Italian name sardine or sarde are a group of several types of small, oily fish related to herrings , family Clupeidae . Sardines were named after the Italian
On the market we find sardines either in the most common size 6 in ( 15 cm) or in the larger size, called “sardoni”. Due to the fact that the scales fall off just after fishing if purchased in the shop they are always without scales, and then with a homogenous colour grey-silver. If fresh the smell is strong but agreeable and the eye glossy.
For cleansing sardines at first scale and then eviscerate. For slicing sardines cut both the head or the tail and open with a scissor all the belly, remove the bone and rinse under running water.
They are suitable for many preparations: deep-fried, baked, stewed. The Sardines have many nutritional powers and are rather cheap.