Glistening with silver, blue and green these sardines were caught earlier the same day in the Atlantic not far from Conil. Sardines are so much a part of any seaside holiday. In Conil they are often barbecued usually with guts and scales intact. It is a matter of much debate amongst our Spanish friends whether to gut the fish or not. There is a chiringuito next to the playa de los Bateles called “BERNABEU” which specialises in “sardinas asadas” accompanied by raciones of picadillo (a salad of tomatoes, tuna, onion and hard boiled eggs ) or fried green peppers.
I have fond memories of sardines grilled “al Espeton” on the beachfront in Benalmadena. The smell of sardines grilled over wood is fabulous. Six fish on bamboo skewers, (espetos de sardinas), are a Malaga classic.
Anyway back in Oxford my sardine fix is supplied courtesy of Waitrose Morroccan tinned sardines. They are skinless boneless and flavoured with lemon. They masquerade as Italian – I guess that makes them seem more premium. 
Grilled on toast with black pepper they are very different to the fresh product but equally delicious.
