Sardines have delicate flesh that can tear all too easily if you don't handle them with care. When preparing sardines for the grill, use your thumbnail to peel off the overlapping scales on their skin. Now use a pair of kitchen shears to snip off the belly and pectoral fins of the sardine. Scoop out the guts and pull out the gills (not only are the gills responsible for getting oxygen from the water into the fish, it also acts as a filter for bacteria). Rinse thoroughly with cool water, pat dry and they're ready to roll.