Recipe:

Brine sardines in a 10% salt solution for 48 hours. Shorter than this and the fish turn out mushy, longer and they’re too salty.

Rinse brine off, put fish in a jar with ~65% vinegar solution and whatever spices you like. I use bay, onion, pepper and junpier.

Wait 4 days before eating. Obviously it needs to be kept in the fridge.

  • cybervseas@lemmy.worldEnglish
    13·
    14 days ago

    I’ve never had these but I think I would love them. At least here though it’s very very very tough to find sardines fresh enough to cook with, so I’m more likely just to roast them with olive oil and garlic when I do.

      • cybervseas@lemmy.worldEnglish
        8·
        14 days ago

        Quite a treat when you do. Here you might see them frozen in shops but be careful - they’re so so high in polyunsaturated fatty acids that they go rancid quickly even when frozen!

      • saltesc@lemmy.world
        8·
        14 days ago

        Herring and sardine are basically the same fish but one prefers cool, other warm, and they share waters between. My local market I can get either as whole fresh fish for about 6.50€/kg. Worth checking out as you likely have one of them depending where you live in the world.

        I actually just get them for my dogs because they’re abundant, cheap, yummy, and with high protein and omega-3.