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Dressing and Filleting Sardines
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Sardines are easier to fillet than other roundfish. The bones are so soft that you can cut right through them.
The technique illustrated here is used when making Pasta con le Sarde.
Scale the fish. Cut off the head and remove the innards. Rinse.
Lay the fish on its side with the head to the right and the belly facing up. Place the tip of your knife on top of the backbone at the head end, steady the fillet with your other hand, and slide the knife through the bones and down to the tail end.
Now place the tip of your knife under the backbone and run the knife all the way down the length of the bone to remove the bottom fillet.
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