okay lovely people how to fill it a
sardine it’s a beautiful fish get
yourself a nice plastic board get
yourself a wet cloth underneath so it
doesn’t move really really important you
want to use a filling knife here that
means it’s a nice sharp blade that has a
flex to it like that we’re going to take
the tip of the knife and place it behind
the head and just kind of at an angle
cut towards the head then we’ll simply
go over to the other side roll it over
and do exactly the same but now cut
through so the head comes off now we
take the head off of course we could
roast that hole we can score it but if
you want to fill it it simply find the
spine which is right here we’re going to
put the middle of the knife on the spine
and using fingers out the way using slow
gliding long movements we’re going to
run the knife across the top of the
spine let me just turn it around so you
see I’m running the tip of the knife all
the way down to the tail okay and then
I’m using the tip of the knife again to
go through on the other side beautiful
we’re a little bit tatty here so I want
to just trim that up so it’s sharp and
nice and precise and then here you can
see the little bit of soft belly break
down we’re just going to run the knife
just nice and neatly around like that
and then when we turn it around what you
got there is a really nice plump
beautiful Philip you can see if you look
on the bone here you’ve got no wasted
fish literally if you scrape the bone
there’s nothing there I’m going to turn
this around now
and it’s exactly the same but the other
way so I’m going to get the kind of
ribcage here pull it up I’m going to get
this sort of middle of the knife and I’m
going to push I’m kind of pushing the
blade onto the spine get your fingers
out the way never put a lot of pressure
on your knife because if you slip you
will cut yourself then as soon as you
can get your hand on the other side of
this blade and out it comes we can fold
it away we’ve got another beautiful
Phillip right there
but normally I just throw these away not
really good for stock or anything like
that but nicely
Philips there after you’ve done a couple
you start getting your techniques up and
it starts to look gorgeous
you know sardine is a little fiddly a
little small but it’s good to test your
technique
those Philips cook them skin side down
and you’ll cook it in about a minute and
a half in a hot pan and then flip it for
30 seconds you can actually roll up the
Philip like this and put a little
cocktail stick through it you can stuff
it with herbs or seasonings and if you
do that to sort of ten 20 of those you
can rack it up in the dish and you can
bake them and it’s really gorgeous so
there you go that’s how to fill it a
sardine enjoy get some beautiful fish
and have some fun and remember practice
makes perfect
you
sardine it’s a beautiful fish get
yourself a nice plastic board get
yourself a wet cloth underneath so it
doesn’t move really really important you
want to use a filling knife here that
means it’s a nice sharp blade that has a
flex to it like that we’re going to take
the tip of the knife and place it behind
the head and just kind of at an angle
cut towards the head then we’ll simply
go over to the other side roll it over
and do exactly the same but now cut
through so the head comes off now we
take the head off of course we could
roast that hole we can score it but if
you want to fill it it simply find the
spine which is right here we’re going to
put the middle of the knife on the spine
and using fingers out the way using slow
gliding long movements we’re going to
run the knife across the top of the
spine let me just turn it around so you
see I’m running the tip of the knife all
the way down to the tail okay and then
I’m using the tip of the knife again to
go through on the other side beautiful
we’re a little bit tatty here so I want
to just trim that up so it’s sharp and
nice and precise and then here you can
see the little bit of soft belly break
down we’re just going to run the knife
just nice and neatly around like that
and then when we turn it around what you
got there is a really nice plump
beautiful Philip you can see if you look
on the bone here you’ve got no wasted
fish literally if you scrape the bone
there’s nothing there I’m going to turn
this around now
and it’s exactly the same but the other
way so I’m going to get the kind of
ribcage here pull it up I’m going to get
this sort of middle of the knife and I’m
going to push I’m kind of pushing the
blade onto the spine get your fingers
out the way never put a lot of pressure
on your knife because if you slip you
will cut yourself then as soon as you
can get your hand on the other side of
this blade and out it comes we can fold
it away we’ve got another beautiful
Phillip right there
but normally I just throw these away not
really good for stock or anything like
that but nicely
Philips there after you’ve done a couple
you start getting your techniques up and
it starts to look gorgeous
you know sardine is a little fiddly a
little small but it’s good to test your
technique
those Philips cook them skin side down
and you’ll cook it in about a minute and
a half in a hot pan and then flip it for
30 seconds you can actually roll up the
Philip like this and put a little
cocktail stick through it you can stuff
it with herbs or seasonings and if you
do that to sort of ten 20 of those you
can rack it up in the dish and you can
bake them and it’s really gorgeous so
there you go that’s how to fill it a
sardine enjoy get some beautiful fish
and have some fun and remember practice
makes perfect
you
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