Scarborough sardines

It was a hot Sunday and everyone’s heads needed a cold dunk in the Atlantic Ocean to revive from the night before. We ambled towards the sea and threw ourselves into the water.

We then noticed that there were large numbers of seals jumping in the water, and noticed the big ball of sardines just knee deep in the water.  The sardine run.

The boys fetched a net and just one throw filled a big bucket with the shiny blue fish. Soon we were covered to our elbows in sardine scales, as we sat in the shade of the garden, scaling and gutting the fish.  I’ve always said that I agree with eating meat straight from the source whether it’s a chicken you raised, or a rabbit, or fish, but haven’t actually been the one to ever do the dirty work. I hate blood and guts – I still have scar tissue from when I dramatically feinted face down on the school desk during dissections – but I didn’t think too much and it was actually quite easy.

Then I went inside to trawl the food blogs to find out what to do with our fish.  The general consensus was that sardines have to be fresh and eaten immediately.

We decided to simply roll the fish in flour and salt and fry them in the pan. They barely took a minute and we ate them hot out the pan, crispy and delicious.

We also filled big casserole dishes with fried fish and covered them in a marinade of onion, garlic, origanum, cinnamon, wine, vinegar and pepper so they’d last into the next days.

We took more to a braai that evening and cooked the fish over the fire with just olive oil, salt and lemon juice.

We now have had Omega 3 in absolute abundance and I am all the more convinced I want to live off the land. Magic happens when food moves straight from the land/ocean to our plates. (Well, the fish barely touched plates, we scoffed them right out the pan!)

The next day, in my opinion, they had lost the fresh-out-the-ocean magic. They were now just, well, fish. I decided to make seed, potato and fish patties with green thai sauce.

Fish cakes and thai green curry


  1. Start with the laborious de-boning process. 
  2. Blend sunflower seeds into a flour.  Put in a big bowl.
  3. Put onion, chilli and garlic into the blender.  Add that to the bowl too.
  4. Grate a potato and add. 
  5. Blend the fish and add to the bowl. 
  6. Roll into balls and roll those in flax seeds.
  7. Fry in coconut oil. 
  8. In a separate pan, cook green pepper and baby marrow with yoghurt, teriyaki sauce and green thai paste. 
  9. Pour the sauce over the fish cakes. 




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