Some people may be quite incredulous to the fact that tearing apart animals and eating their flesh is quite enjoyable. For me, it ranks right up there with the same level of satisfaction you get after polishing off an entire peking duck or 3 dozen oysters. Or 20 McNuggets. Crustaceans scamper around the Earth’s seabeds withholding from human kind some of the most precious and addictive meat known to exist. I find simplicity serves these fellas best. Steamed or intelligibly tossed in a wok with some chilli jam, the less you do with these creatures the more you get out of them. At the other end of the seafood monarchy we find the sardine. Sometimes dismissed as bait and not even good enough, in the eyes of this particular fishmonger, for prime real estate behind the glass display cabinet but instead piled up in a blue container on the floor like an open casket at an empty funeral. They may be small and cheap, but that’s not a good enough reason to discriminate against the sardine, it’s funny but still no reason why you shouldn’t be chowing down on these little pilchards. BBQ a couple and thank me later, after all how could you not like a fish that was named after a Mediterranean island?

Blue Swimmers w Chilli Jam

Steamed Blue Swimmers w Rouille

School Prawns fried in Spiced Tea Butter w Pork Belly Toasts

BBQ’d  Marinated Sardines w Tomato and Parsley

BBQ’d Celery and Watercress Salad