written by Holly Lee
These frozen sardines look like they are alive, just jumping out from the Indian Ocean into our plate. They are about to be grilled. A recipe is not necessary, just grind in lots of black pepper, sprinkle salt and olive oil, toss a bit and arrange them on the grill. We eat the whole fish including heads and tails, but that’s an option. Some people hate fish head, some love and have developed delectable ways of cooking it. But of course sardine heads are far too small for any significant fish-head bonanza, you either eat it, or dispose the stare by chopping it off.
The Raw and the Cooked, MYTHOLOGIQUES is a new column on the culture of eating and cooking, with contributions by various authors. The column name is borrowed from the title of a book by Claude Levi-Strauss. It is spontaneous, a little amusing but serious at the same time.