Bea K.
They were gutted after defrosting in the fridge overnight. Marinade consisted of olive oil, smoked paprika, garlic, dash of black pepper and salt. Grilling on my outdoor Ninja grill took 5 minutes. Very tasty!
Aleksandra C.
We baked those on Weber grill, cover with garlic and parsley. Delicious
Chef C.
I used the sardines for my around the world passport dinner focusing on Portuguese cuisine. It was a great product from the start. I prepared it with olive oil, smoked paprika, bruised rosemary, chili, garlic and a splash of sherry vinegar, s&p and it was delicious after a nice fire char. Served on a toasted fresh baguette slice it was glorious. Closing my eyes my tastebuds took me straight to the fishing docks of Portimao.
Chef Charlie Paladin Wayne
Bo G.
Portugese Sardines - big and meaty. Omega 3 on steroids! Delivery was on time, professionally packaged with extra ice. Will buy again!
J C.
Remove the guts and gills as soon as if partially defrosts. Pat dry then roast with the sprig of thyme in olive oil at 220 Celsius for 10 minutes. Quite nice texture
Yukiko K.
good size and taste.
Simon L.
Tasty. Fattier than the California sardines.
Steve M.
These looked great.
