Pickled Sardines

Appetizers | Greek cuisine

⏳ Time

15 minutes + 10 hours

🥕 Ingredients

🍽️ Servings

Description

If you can't find sardines, you can use any relatively small saltwater or freshwater fish, from smelt to capelin.

Ingredients

Sardines - 12 pieces
Champagne Vinegar - 12 teaspoons
Coarse Salt - to taste
Olive Oil - 6 fl oz
Meyer Lemon Juice - 1 fl oz
Parsley - 1.8 oz
Garlic - 2 cloves

Step by Step guide

Step 1

Using a sharp knife, remove the backbone from each sardine one by one: first, cut off the head of the sardine and clean out the innards. Then, use the tip of the blade to gently lift the back from the head side and loosen the spine, after which carefully separate it from the flesh using your hands. Rinse each fish inside with vinegar (one tablespoon per fish) and place them in a bowl. Sprinkle with salt and let sit for five minutes.

Step 2

Drain the marinated fish in a colander and pat dry, then place it in a baking dish. In a small bowl, mix together the oil, lemon juice, minced garlic, and parsley.

Step 3

Pour the marinade over the fish and gently massage it with your hands to help it absorb, then cover the dish with plastic wrap and refrigerate overnight.