When ready to cook, rub the grill with little vegetable oil (so fish won’t stick) and preheat your grill or BBQ on medium high.
To clean the sardines and prepare it for a grill, make a cut along the bottom of the fish and remove the intestines and entrails (simply run your finger inside the cut). Do not remove the head. Rinse and place the fish aside to dry.
Rub the fish with little bit of olive oil and season with kosher salt and freshly ground black pepper.
To prepare mackerel, cut along the bottom from tail and across the head almost all the way through and then cut in half across between head and tail. Remove head and tail. The fish will be basically “butterflied”. Wash and dry on both sides.
Watch this video for clear and detailed instructions.
Rub little bit of sesame oil and teriyaki sauce into flesh or just use olive oil, salt and pepper. When grill is hot place sardines and mackerel (skin side down) on the grill and cook till skin is crisp and golden, 4 -5 minutes. Flip the fish over and grill till other side is crisp.
Serve with a wedge of lemon and crusty Italian or Portuguese bread.
To de-bone sardines, grasp the head and pull towards tail, the backbone will come off cleanly. Mackerel backbone and rib cage will come off easily as well.