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.
I've never had these but I think I would love them. At least here though it's very very very tough to find sardines fresh enough to cook with, so I'm more likely just to roast them with olive oil and garlic when I do.
It works with other fish too. I only use sardines because I don't have access to herring.
Never heard of this book, but now I have it looks like something I definitely want.
It's pretty good book. It does lack on recipes(it has some) but it has a lot of information on tools, process, science and history. Even if you don't make anything it's still a good read.
How do you destroy anisakis? do you freeze it beforehand?
The fish have been frozen before I buy them. I can't be 100% confident that it's below -20, but there's only ever been 1 documented case of anisakis in my country so it's a risk I'm willing to take.
It has to be refrigerated? I thought a major point of pickling food was for preservation. Why can't you just keep it in the pantry?
It does preserve the food. My pickled onions keep for about a month in the fridge, which they wouldn't if not pickled. But long life does not mean impossible to spoil.
Are you not sealing the jar? All the canning and pickling I've ever seen makes things keep for years.
no, home canning of meat is really not a good idea due to risk of botulism.
It's raw fish. I don't care how it's been prepared, I'm not storing it at room temperature.
Sounds delicious 😋
This looks amazing. Will you eat them on crackers?
nah, either on toast or with rice.
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