Two pounds of sardines, boned and butterflied

[no_hypocrisy]

An ingredient in a NY Times recipe I've waited six months to make.

Question: When the recipe says two pounds, does that include the whole fish before the heads and tails are removed or is it the net weight thereafter? I bought 2 lbs intact sardines and the weight now is 1.5 lbs. Will I have enough fish for the recipe?

[flamin lib]

1. Depends,

Does the recipe say,"Two pounds of sardines boned," or "Two pounds of boned sardines."

If the recipe is as your subject line reads start with two pounds of whole fish.

'Least that's my take on it.

[no_hypocrisy]

2. Thanks for responding. The recipe is ambiguous.

Ingredients just says 2 lbs of fresh sardines, boned and butterflied

I can't tell whether that means whole fish or after the reduction.

BTW, I wrote to Mark Bittman to get his take on the matter and I got an automatic reply that told me he's too busy to reply to individual e-mails.

[Phentex]

3. I would take it as 2 lbs before the prep...

but LOL at the Bittman reply. :D

[no_hypocrisy]

4. I bought 2 lbs heads and tails. I'm making the recipe tonight and

will report back whether it's lacking enough fish or it's fine.

[Warpy]

7. The way it's written ,it means you start out with 2 pounds of sardines

and then bone and butterfly them.

[MagickMuffin]

5. I think the recipe will be just fine

Sometimes recipes can be altered to some degree. Don't sweat the small stuff. A half a pound difference won't make that much of a difference IMHO.


Let us know how it works out. BTW, what kind of recipe are you using sardines in? Hubby has been adding sardines into a pasta dish he invented. It's really good. And also did a Curry Sardine and rice/couscous. Again very good and delicious, as well as good for you.


Good Luck!

[no_hypocrisy]

6. OK, I'm back and I made the Pasta with Sardines tonight.

The 2 lbs of fresh sardines must mean heads and tails included because the 1.5 lbs of cleaned sardines was enough for the dish. It would have been imbalanced with fish with any more added.

Live and learn.

Thanks y'all!

:hi:

BTW, here's a recipe similar to the one I made. Mine had no tomato sauce and the ingredients are different measurements.

http://www.foodnetwork.com/recipes/mario-batali/pasta-with-sardines-pasta-con-le-sarde-recipe/index.html