Sardines (Fresh)

Look for bright, clear eyes and shiny, metallic skin. Sardines go downhill fast, so cloudy eyes or a fishy (not briny) smell means walk away. Peak season runs summer through early fall. The rest of the year, frozen-at-sea sardines are a legit fallback and often fresher than the "fresh" case. Ask the fishmonger to gut and scale them, cook within a day of buying. If you must hold them, bury them in ice in the fridge.

Fresh sardines are one of the fastest fish you can cook. 2–3 minutes per side on a hot grill or in a pan and you're done. If you've only had canned, fresh is a different animal: firm, rich, crispy-skinned, and cheap compared to almost any other fresh fish. They're super underrated and I highly recommend. Contrary to popular belief, they're not overly fishy smelling and not messy. The only real rule is high heat and a short cook. They're small and thin, and a minute too long turns them dry.

Sardines are done at 145°F (FDA), but for fish this small a thermometer is overkill — go by eye. Peek into the belly slit: when the flesh at the spine turns opaque and firms up, they're done. At this point the eyes will go white and the skin blisters. Overcooked sardines will have the flesh shrinking back from the bone and dry, chalky flakes. They hit that point fast, so pull them the moment they turn opaque.