lemons and grilled sardines

This week, we needed to take a few pictures of grilled sardines for an upcoming article in Long Beach Magazine. Since most people are only familiar with sardines that come out of a can, we wanted to show how great this fish can be when prepared simply to bring out its delicate flavor. This was exactly what LA Times food writer Russ Parsons recommended when he came to speak at the Aquarium of the Pacific a few weeks ago. We took his advice and went to the Japanese market near the Honda plant to pick a few pilchards. (more…)