Do you really need to surgically extract the teeny bones from each individual fillet? Is the only way to serve the fish on a slice of toast? Are all sardines created equal or is there some merit ...

Bring to a very low simmer, place the sardine fillets on top of the mixture and cover with the lid. Cook for 20 minutes, then remove the lid and serve with an extra drizzle of olive oil.

I like to make this recipe with fresh sardines, but if you can't find them, use another type of oily fish, such as anchovies or mackerel (cut the latter into smaller pieces). Filleting small fish ...

Roll the stuffing mixture into little balls. Place one ball at one end of each sardine fillet and roll the meat around the stuffing, piercing each through the centre using a cocktail stick.

By frying one side without the crumbs, you can also enjoy the fresh flavor of the sardines. If you find it difficult to fillet the fish by yourself, ask, if possible, the staff at the fish section ...

Horse mackerel and sardines are now fattening up as the rainy season approaches, and a number of shops are selling the tasty fish in fillet form to be enjoyed as sashimi. Now is the best time to ...

He's got mackerel fillets with sardine ketchup on toast, and whole mackerel with beetroot and apple salad. Mackerel with tomato and sardine ketchup on toast First make the ketchup, heat a large ...