Most Americans know sardines in lovethem- or-hate-them canned form, but coastal cultures around the world, from Italy, Spain and Portugal to India and Japan, eat them fresh. That way, this small fish—actually comprising several species in the Clupeidae family—is firmer and less fishy than the canned version, comparable to mackerel. If you find fresh sardines, have your fishmonger clean, gut and scale them. Then, season and char them on a hot grill for two minutes per side. They’re difficult to overcook, so they’re perfect for the grill.
“Remember that a very good sardine is always preferable to a notthat- good lobster.” —Ferran Adriˆ PAIR IT
To cut through the rich fish, try high-acid coastal white wines like Albariño from Rías Baixas, Muscadet, Vermentino from Southern Italy’s coast, Santorini Assyrtiko and…
