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
      8·
      20 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
      81·
      20 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.