Stay salty.
To clean the sardines, have at hand a large bowl of cold salted water. Rinse the whole fish under cold running water. Scale the fish. Cut open the belly, and remove the gills and intestine without damaging them. Rinse the inside of the belly thoroughly but gently. Don’t use a toothbrush, because sardines are very tender. Rinse the fish again in the salted water. Drain the fish, and wipe it dry with paper towels.
For a more attractive presentation of cooked whole fish, you can remove the gills and intestine together without cutting the belly. To do this, insert a pair of disposable wooden chopsticks through the mouth of the fish and deep into the belly. Rotate the chopsticks several times, and then gently pull them out, with the intestine and gills sandwiched between them. If you won’t be cooking the fish for several hours, wrap it in plastic, and refrigerate it.
Place the fish on the hot grill rack or broiler pan, about 4 inches from the heat source, with the side that will face the diner toward the heat. Cook the fish over high heat until its surface has attained a nice golden color. Turn over the fish just once. A 1-inch-thick fish takes about 8 to 10 minutes of total cooking time.Mix the daikon with the soy sauce. Accompany each serving with a little tinted daikon and two lemon wedges.
When salting fish do not place them directly in the bottom of a pan. Arrange them instead on a bamboo rolling mat or steel rack set inside the pan, so that the fish won’t be bathed in its own juice. About one-half hour before serving, lay the fish on a bamboo rolling mat or steel rack set inside a pan. Sprinkle the fish with half of the salt, turn the fish over, and sprinkle with the remaining salt. Let the fish stand for 20 minutes, or if it is not absolutely fresh, 25 minutes.
After salting oily fish, rinse it in water with 2- to 3-percent brine . Wipe the fish with a paper towel before cooking it. After salting a lean type of fish, you may skip the rinsing, and simply wipe off the exuded liquid with a paper towel.
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