The Indian oil sardine, an inexpensive variety of fish that is mostly found in the northern regions of the Indian ocean, is a commonly eaten seafood variety in various regions of South India as well as parts of the Konkan region. This delicate fish, has a mild ‘fishy’ flavour, which makes it perfect to add to most curries, stews as well as dry preparations with lots of onions and spices. Most places that have access to fresh sardines in India, usually have fishmongers cleaning out the fish for buyers.
When it really comes down to processing fresh seafood, the thing to understand is that the flesh from various fishes are more delicate than what you’d find on poultry or red meat. More specifically, when sardines are processed at the place of sale, chances of the fish being smashed, especially once it is off the bone, makes it difficult to carry all the way back home. Besides, due to its size, the fish most definitely tastes better when left whole, in a recipe.
Unlike most other fishes that might require the skills of a sushi chef to be processed, all you need in order to clean and fillet sardines is a pair of scissors and some clean water to wash off any sediments or unwanted goo. Buying good quality sardines is the first step towards ensuring that your fish tastes good and looks better in curries. Look for fishes with bright silvery skin, that are firm to touch and clear, plump eyes, to begin with.
Start by rinsing off the outer scales under gently running cold water by rubbing one of the scissor blades along the surface of the fish. Since the scales are tiny and not too tough, be sure to not tear into the skin of the fish. Snip the head of the fish from behind the gills at an angle so that you can snip off the pectoral fins on both sides. Next, cut open the fish along the belly line, starting where the head used to be.
Pinch the dorsal fin and pull it out of the fish. Scrape out the contents of the belly to remove any membranes, blood or viscera. Show the inside of the fish under a running cold water tap to clean off any traces. Use your thumbs to hold the cavity open and pinch the spine to pull it out while being gentle but firm at the same time, to avoid gouging out the flesh along with it. Start at the neck and work your way down to the tail, where a slight snap will help in detaching the bone from the body.
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If you prefer to halve your fish, use your scissors to cut along the seam of the fish to make tiny fillets. You could also leave them whole if you prefer or use your scissor to cut them into tiny pieces before using in any recipe of your choice. Note that sardines are oily and have a distinct fishy smell, that make them delicate once cooked. So be sure to not toss them around too much or handle them roughly.