i know that rebranding them as sardines has improved the sales but i still think of them as spratts
as well as pie or bbq they make a very nice pickled fish
good vinegar,salt,soft brown sugar,dill,and optional pepper/chilli flakes
takes about a week in the fridge for best flavour and melted bones
ps some add onion but i like em without
mochyn
Joined: 21 Dec 2004 Posts: 24585 Location: mid-Wales
Posted: Mon Mar 03, 14 11:12 am Post subject:
Ooh: that's a thought: the old chap will be away for the last part of the week and my lovely fish man may have sprats: the old chap can't stand them so I could have a sprat feast
gz
Joined: 23 Jan 2009 Posts: 8939 Location: Ayrshire, Scotland
Posted: Mon Mar 03, 14 1:07 pm Post subject:
Looking at the other things in season....think of a blood orange and spring onion salad....
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