Fresh Whole Sardines Ready to Fry

Whole small silver fish, head, fins and tail on. The flanks are bright silver with a dark spot sitting just behind the gill cover, the backs carry a soft blue-grey sheen, and the tails are deeply forked. They are firm and cool to the touch, and the flesh inside is white with a fine grain. One of the shots shows the same fish pan-fried — golden down the skin, opened up along one side.

Small oily fish like this are at their best cooked hard and fast and eaten with something sharp. Score them, dust lightly with flour and fry in a hot pan until the skin blisters, or grill them whole and finish with lemon and sea salt. They also take a short cure, or a bake on a tray with tomatoes and olive oil.

• Whole fish, head, fins and tail intact
• Bright silver flanks, dark spot behind the gill
• Deeply forked tail, white fine-grained flesh
• Fry hot and fast, or grill whole

Sold by weight. Keep refrigerated at 0-4°C or frozen at -18°C. Cook thoroughly before eating.