Small Fish Because It’s Summer
A piece of salmon or cod seared skin-side down is delicious, but as soon as the temperatures rise, I only crave one thing: small fish. Preferably with a squeeze of lemon juice over the top. We’ve listed our favorites for you.
I don’t know why. Maybe because it feels more like a snack that goes wonderfully with a glass of chilled white wine on the terrace. Maybe because of the freshness of the lemon that absolutely has to go over it. Either way: eat one of the following small-fish dishes and you’ll instantly have summer on the brain. And don’t forget that glass of wine, okay?
Canned sardines
I can’t think of anything that’s more delicious to eat straight from the tin than sardines. Always get the ones in oil. Some already have garlic or lemon added, which is delicious too. Make sure you always have a few tins in the cupboard (you can buy them at the supermarket, but also on this amazing website I’ve just discovered), and you’ll always have a killer snack to serve with drinks at home. Do make sure you have enough bread, both to eat the sardines with and to mop up all the oil.
Barbecued sardines
No cooking technique is more summery than barbecuing. Combine that with sardines and you have the ultimate summer meal. One of the biggest barbecue frustrations is that the outside of your meat is already charred while the inside is still uncooked. Sardines only need a few minutes, problem solved! They don’t need many ingredients either: some garlic, smoked paprika, parsley and lemon, and you’ll be happily tucking in.
Deep-fried smelt
Don’t be scared: you eat these tiny fish whole, head and all. They’re so small that you hardly notice, and they’re unbelievably delicious. Well, what isn’t delicious when you fry it until crisp and squeeze lemon juice over it? If you’re lucky, Scheepskameel in Amsterdam has them on the drinks menu as the fried fish of the day; otherwise, you can also get a very good version at PUCK. Both have a lovely terrace. Making them yourself is also an option.
Boquerones
Canned anchovies are a favorite in Caesar salad, stirred into pasta sauce or used as a pizza topping, but the fresh version wins by far as a snack to serve with drinks. Boquerones, as they’re called in Spain, are marinated in olive oil, vinegar, garlic and parsley for an amazing snack. If you’re more in the mood for something greasy, order boquerones fritos; they’re deep-fried.
Mackerel
Mackerel is a very oily, flavorful fish, so it doesn’t need much else. Except perhaps a little mustard and thyme, as in this recipe by Nigel Slater. It’s also delicious with just a little salt and lemon. The mackerel skin becomes wonderfully crisp, and all you need alongside it is a fresh salad. Fortunately, that’s included in the recipe too.
Also read:
- Recipe: Jansz.’s amazing signature salmon with broccolini and black rice
- What is that white stuff coming out of salmon?
- Recipe: pea fritters with smoked salmon
