Sardine's hand opening
Anyone can do it easily if they practice. Practice with fresh sardines if possible. Master the opening of your hands and increase your cooking repertoire.
Strip the sardine scales with the back of a knife and drop its head diagonally.
Remove the hard part of the belly (abdominal bone) slightly with a knife.
Insert your finger through the cut in your belly and scrape out the internal organs inside.
Wash the blood well with water.
Hold the fish in your left hand and place the thumb on your right hand against the middle bone. Slide your thumb along the middle bone and open it towards the tail. (If the thumb is shallow at this time, the flesh will come off when the bone is removed in the next step. The key is to push it into the bone so tightly that you can feel the presence of the thumb on your right hand. However, be careful as it will tear if you apply too much force.)
Once the fish open, peel off the tailbone and gently pull the middle bone towards you.
Once the bones are removed, remove any remaining abdominal bones.
Once it's in this state, it's finished.
[Reference]
You can also open it with just your hands without using a knife. Put your thumb at the base of the fish's neck to open its belly, scrape out the internal organs and wash them, then open along the middle bone as above. When you peel the middle bone from its tail, it will stick to the bone and automatically remove the fish's head.
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- sardine
- As much as you like
