On the Barceloneta waterfront, hole-in-the wall Bar Venta Manchego draws a daytime crowd seeking big plates of fried sardines (6.50 euros) and other seafood specialties.

The rest - calamari, the tiniest of fried sardines, a sauté of savory noodles - just starts showing up.

At dinner time, after walking a good while, we could find only a single restaurant, a stand-up brauhaus that sold beer and excellent fried sardines - nothing more.

But we had grown loyal to our fried sardines.

Locals chow down on a hearty plate of fried sardines and finish with a 'Rozata Dubrovnik' for dessert.

For starters, try the artichoke with vegetable puree, the antipasto or the unusual dish of fried fresh sardines marinated with vinegar and onions (sgombretti).

Korean fried sardines often include small amounts of ginger, garlic, and chili paste as well.

One was a salad of fried sardines and daikon.

These were followed by fried sardines, done nearly perfectly and mouth-burningly hot; or pasta "à l'Italienne" ("what does that mean?"

Bond's sardines en papillotte tasted like any other fried sardines.