Extra Large Sardine

Large whole sardines from open-ocean schools, selected at their plumpest and packed fresh on ice.

Origin

• Wild-caught from open water
• Selected at larger-than-market size

Appearance

• Silver-blue skin with firm, oily flesh
• Substantial bodies that hold together on the grill

Cooking

• Grill whole over charcoal with lemon and sea salt
• Pan-fry skin-side down until crisp
• Bake with garlic, tomato and herbs

Storage

Keep chilled at 0–4°C and cook within 2 days. Freeze at -18°C for up to 2 months.