It's kinda funny that in the Caribbean we quickly reach of a can of sardines more often than taking advantage of the abundance of fresh sardines from the Caribbean sea. It's probably a convenience thing, plus if you ever had to clean sardines you'd know that it's a bit time consuming (and smelly). Admittedly I'm a HUGE fan of tin sardines.. done with thinly sliced onion, tomato and scotch bonnet peppers.. with a bit of freshly ground black pepper, lemon juice and a drizzle of olive oil.
