On a recent trip to France, I was once again forced to move out of my comfort zone and try something completely different: Barbecued Sardines. As a child, I grew up eating sardines on a regular basis but they always came out of a can and were generally packed in oil. Although they are clearly fish, as a child I don’t remember considering them as such! Sardines on toast was a regular part of our diet, I suspect because in addition to being nutritious, they were inexpensive. At party times, sardines were mixed with hard-boiled eggs and salad cream (English for salad dressing or mayonnaise) and served on triangles of toast.

Source: Wikipedia

When I was told one day that we were to have sardines for supper, I got somewhat of a surprise. At the supermarket, we had purchased fresh whole sardines, (the ones in the tins always had the head removed.) They were considerably larger than the ones that I was used to and they were not cooked. I do not recall if they were already dressed (it should really be called undressed, since it refers to the innards having been removed. Cooking was relatively simple since they were merely cooked on the bbq. For this, there is definitely no need for a recipe.

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