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Anchovies and Sardines

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We are really looking forward to our trip to Slovenia, Croatia, and Bosnia & Herzegovina the first half of October. I want to try a lot of different food, especially fresh anchovies and/or sardines. Since they are not brined, I understand they have a much different, better taste.

I believe they will be served whole but gutted. I guess the smaller ones could be deep fried and the larger ones pan fried or grilled? I don't think it will be difficult to cut off the head, but what about the fins and tail?

Thanks so much!

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