So here's my solution: FakeBait! Strips of sardines coated in seasoned flour (plain flour, polenta, cayenne, smoked paprika, salt and pepper), shallow fried and served on top of spaghetti in tomato sauce, squeeze of lemon over it.
Allow one good size herring per person. Once filleted, open flat and pop the backbone out. The smaller bones you just crunch.
Season the flour according to taste - sardines have a robust flavour, so feel free to be generous with the cayenne pepper and smoked paprika. I use salt with dried seaweed in it for extra essence of ocean.
You could also serve with tartare sauce, a salsa verde, or oven dried tomatoes and a bit of salad. And possibly some dry West country cider.
