If you’re visiting a coastal area during the summer months, then it’s easy to think Portugal is a little bit sardine mad. One of our favourite memories of the Algarve was Sunday lunch, we were in Fuseta and every restaurant had a BBQ/grill smoking outside. Sardines, everywhere. Beer 52 exclusive offer: Get a free case of craft beer worth £24. Here are some of the easiest ways to make canned sardines feel less like apocalypse rations and more like a luxurious treat. Any third party offering or advertising on this website does not constitute an endorsement by Andrew Weil, M.D. Excerpts and links may be used, provided that full and clear credit is given to the authors at wetravelportugal.com with appropriate and specific direction to the original content. The best thing was when they where eaten in a nice garden, with friends and family, grilled by a really portugues man. We love tossing chopped oranges, olives, and hard-boiled egg with whole (or chopped) sardines. Skin on and with their insides intact. All rights reserved. A few recipes are below. You can also add sardines to a mixture of chopped sun-dried tomatoes and toasted almonds, or a combination of fresh mint, spicy chiles, radishes, and lime juice. Not sure how to eat them or what parts to eat? The sardinhada is essentially a feast or a celebration of the grilled sardine. The sustainable canned fish isn't just for broke college students and cartoon cats. I lived for 50 years in Portugal, and when I was reading this lovely article I had the typical smell in my mouth, saudades! They are particularly versatile when it comes to cooking, lending well to frying, grilling, curing, salting and smoking, as well as famously being found crammed in tins. If it’s been well salted there may even be some crunchy salt left on it too. One of the appeals of sardines is how simple they are to cook, and just how amazing they taste. Bake at full whack and then finish with some thinly sliced red onion and a sprinkling of fresh chopped parsley. Underneath the skin you will find the flakey flesh of the fish. Sardine fillets can be grilled or pan-fried. What do you think of grilled sardines? We love tossing chopped oranges, olives, and hard-boiled egg with whole (or chopped) sardines. Once they’re cooked, how you eat them is up to you! Although sardines are good for you, you should avoid eating them every day; like most fish, sardines contain trace amounts of mercury and sodium. So, Portuguese sardine season is usually regarded as being between March and August, but most people will tell you to wait until at least May for the absolute best sardines. For those of you who really don’t like that in a fish, the trick to enjoying sardines is to mix them with other strong-flavoured ingredients or foods (like in a fishcake) that will disguise the ‘fishiness’ so to speak. Presuming the sardine has been expertly grilled, the skin will be slightly toasted and almost caramelised. The dishes are simple, and the star of the show is obviously the grilled sardine, and the bread is there to soak up all the oils and juices of the grilled fish. Sardinhada literally means lots of sardines, and there will be a lot of them! Just sauté them whole with a bit of oil and some garlic and throw them into pasta dishes—the bold sardine flavor works well with with capers, breadcrumbs, and lemon. Another reason it might play such a large part in one of Portugal’s greatest feasts is that sardines are absolutely delicious. Using a knife and fork is optional, you’ll see people pick the sardines up by the head and tail and gnaw away at the middle. There you go – 20 ways to eat a sardine. Hit the right towns at the right times and you’ll even find festivals dedicated to the grilled sardine. Perhaps one of the simplest ways to cook sardine fillets is to pan-fry them - the fillets cook very quickly, and cooking skin-side down in a hot pan again allows for wonderfully crispy skin. Pilchards are in fact the same as sardines - the name chosen depends on the age of the fish. Just get a griddle-pan or barbecue screaming hot, rub some fresh sardines with a little oil and some salt and cook straight on the grill until crispy.

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