Yuck, right? Smelly, fishy, boney... a fish to avoid. Those were my exact thoughts, right up until I ate one. My first time was at the Harrison bar, where I was enjoying a drink and chatting it up with the bartender and naturally the conversation turned to food. He suggested the sardines and I'm sure I twisted my face in disgust. He persisted and I gave in. Simply prepared, they were coated in breadcrumbs, some spices and herbs and then broiled until crisp and brown. The flesh of the fish just flaking off until there was nothing but a perfect skeleton left. He then suggested I try the head and that's where I drew the line, but ever since it's been love.