Grilled Sardines

Despite their small size, fresh sardines have a lot going on for them

Despite their small size, fresh sardines have a lot going on for them, as they are rich in Omega – 3 fatty acids, so they are really good for you. They are also a sustainable source of seafood, meaning that they are good for the ocean and planet, they are also incredibly inexpensive, in comparison to other species, such as kob, tuna, dorado (mahi-mahi) and of course your imported species such as Scottish salmon, and also tends to go easy on your wallet and budget.

These fish tend to have a rich meaty flavor, but simply taste great when grilled, on the barbeque or pan fried.

Grilled sardines are a common menu item at seafood restaurants, where they can be eaten on- the- cob, eaten with hands right off the bone (cutlery can be used), like at any Spanish tapas bar. When grilled, sardines need nothing more than lemon juice and a sprinkle of sea salt, but with strongly flavored fish like sardines, I would marinade them in olive oil, crushed garlic, lemon juice as well as sea salt and crushed black peppercorns and a hint of smoked paprika as this will help to echo and extend the smoke and char from the hot grill. As they are small in size, sardines make for a quick and easy to prepare finger meal enjoyed with a bottle of white wine or beer.


  • Fresh or blast frozen sardines
  • Olive oil
  • Garlic
  • Fresh lemon or lime juice
  • Sea salt
  • Crushed black pepper
  • Hint of smoked paprika


Place under hot grill or barbeque, turn once on each side until skin is scorched and blackened (3-5 minutes each side).

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