Sardines En Vinagre Recipe

Sardines en vinagre, in English, sardines in vinegar is one of the most delicious foods of Spanish cuisine. Sardines are not traditionally cooked in a heat source. They are cooked with acid by keeping them in vinegar for a long time. This way a delicious savory flavor comes out. Boquerones en vinagre, that is, anchovy in vinegar is a different recipe prepared with the same method. So, you can make this recipe with anchovies instead of sardines without changing anything. In Spain, both can be prepared and served fresh, or sold in canned form.

The use of spices as we know them is not very common in Spanish cuisine. The most commonly used ingredients to flavor dishes are parsley and garlic. Sardines en vinagre also gets its share from this common usage. They fit the recipe quite well. But if you don't like any of them or you don't have them at the moment, you can skip them. Sardines en vinagre itself is also very delicious when it comes out of vinegar and just drizzled with olive oil.

For those who cannot rely on the fact that fish is not cooked when fire is not used, I would like to give a few examples of cooking with similar methods. I think the best example is meat ciğ köfte in Turkish cuisine. Meat is not cooked in meat çiğ köfte as well. The meat kneaded with the added spices is cooked by the spices. If you want an example closer to Sardines en vinagre, we can look at Peruvian cuisine and ceviche. In ceviche, fish is cooked by soaking it in lemon juice. Since large fish are used in ceviche, you can feel the fish. While eating Sardine en vinagre, you won't tell it's not cooked on fire if someone doesn't tell you. Its consistency is just like cooked fish.

You can store the sardines prepared with this method in the refrigerator in plenty of olive oil for up to 15-20 days. If you want to freeze them, you can freeze them without adding garlic and parsley and store it for up to 3 months.

Enjoy the recipe...

Enjoy your meal...