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Curing is an easy way to prepare fresh Pacific sardines. In this recipe, chef Gayle Pirie of Foreign Cinema guides you through the cleaning, but if you’re feeling squeamish, ask the guy behind the fish counter (Whole Foods has been getting in a good stock of sardines from Monterey lately) to do it for you. Use the cured fish to top crostini, toss in salads, or lay on bagels with cream cheese. These sardines are particularly lovely topped with a mixture of grated hard-cooked egg, capers, and a squeeze of lemon too.