Fresh Sardine

Of extreme perishability, the fresh sardine is the embodiment of iodine and marine fat. Often shunned for its bones, the chef fillets it butterfly-style to remove the central bone. It is elevated by flash frying at high temperatures (which dissolves its remaining micro-bones and crisps the skin) or served raw, marinated in fine salt for 30 minutes to drastically firm up its flesh via osmosis before being rinsed and plated.