Food

Spotter, just a tiny advice from a sardine lover, it will make all the difference.
When you grill sardines they have to be intact, as in, they can't be gutted.
The salt goes in to the gills, loads of it, and that's it.

When/if you remove the guts of sardines, the high heat will make them look
and taste like....well, shite.

Just like that:

This has made me drool. I need to go to my aunt and uncle bbq sometime soon!