Missy Wombat's Note:
Get the freshest fish you can find! 4 kg fish will fill a 2 litre glass jar. Eat on their own with fresh bread with a good glass of white wine, or fillet for a pasta alla Puttanesca.
My Private Note
Units: US | Metric
- 1Place the sardines into a 10 litre bucket.
- 2Cover and mix with layers of the salt -about1 kg and make sure that every fish is covered in salt. Be gentle when you mix them or you will damage the fish.
- 3Leave 24 hours.
- 4Take the sardines still in the salt in the dish to the beach. Wash the excess salt off with sea water,removing all blood and loose scales.
- 5When at home again, remove the heads and entrails.
- 6Do not try to remove the scales at thisstage,as you will damage the fish.
- 7Place the fish in a stoneware or stainless steel pot,layered with the remaining rock salt.
- 8Cover with a thick layerof rock salt.
- 9Place a plate on top.
- 10Place a weight on top eg 4-5 washed bricks or a bluestone pitcher.
- 11Leave for 28-40 days.
- 12Remove the weights and wash the salt off the fish in a good wine vinegar solution of 1/2 vinegar, 1/2 water, removing any scales.
- 13Dry the fish thoroughly.
- 14Place in a sterilized jar, top and tail.
- 15Sprinkle each layer with garlic, oregano and hot chillies.
- 16Drain any excess brine out of the bottom of the jar.
- 17Cover in the best quality olive oil you can buy andleave for up to 4 weeks before eating.
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Nutritional Facts for Sardines in Salt [sarde Sotto Sale]
Serving Size: 1 (4000 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 4160.0
- Calories from Fat 2061
- Total Fat 229.0 g
- Saturated Fat 30.5 g
- Cholesterol 2840.0 mg
- Sodium 10100.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 492.4 g
The following items or measurements are not included: