Sardines in Salt [sarde Sotto Sale]

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2016hrs
YIELD: 2 litres
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place the sardines into a 10 litre bucket.
  • Cover 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.
  • Leave 24 hours.
  • Take 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.
  • When at home again, remove the heads and entrails.
  • Do not try to remove the scales at thisstage,as you will damage the fish.
  • Place the fish in a stoneware or stainless steel pot,layered with the remaining rock salt.
  • Cover with a thick layerof rock salt.
  • Place a plate on top.
  • Place a weight on top eg 4-5 washed bricks or a bluestone pitcher.
  • Leave for 28-40 days.
  • Remove 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.
  • Dry the fish thoroughly.
  • Place in a sterilized jar, top and tail.
  • Sprinkle each layer with garlic, oregano and hot chillies.
  • Drain any excess brine out of the bottom of the jar.
  • Cover in the best quality olive oil you can buy andleave for up to 4 weeks before eating.
Advertisement