[SAJ]

Kitty --

Also, FORGET that 'skinless' business in the recipe. First, the skin is an excellent source of vitamins/minerals. Second, if you mash them up properly (or use a blender or food processor), you'll never notice the skin at all.

Some of these recipe writers want a bit of schooling, I think.

[KosmicKitty]

Mr Kitty absolutely insists that the bones are what makes the sardines crunchy (good)

i am working to get there :-) But skin, that I could eat.

[JRandomFreeper]

The flavor hides in the skin and bones of the critter. I never eat the dry meats like breast, unless it is part of a recipe that includes the whole chicken.

I don't even skim off the stuff when I'm cooking soups and stuff. My ancestors ate it because it had food value. I don't waste that foamy stuff. I just stir it back in, when I'm cooking for me.

Fine dining is totally different, of course.

/johnny