Sardines are packed with protein and are high in healthy oils.
The tinned variety being the most familiar of this silver-bellied, oil-rich fish, fresh sardines are now beginning to make a comeback. Curing fresh sardines often enhances the flavor and makes the consistency of the flesh more firm and juicy. A versatile ingredient, cured sardines can be easily prepared at home and then tossed into salads or used to fill bagels. These tasty, home-cured fish will last up to a week when covered in oil and placed in the refrigerator. Methods of curing might vary, but the aim is to get a dense, waxy-textured sardine.
Instructions
1. Gut the fresh sardines, or buy them ready-filleted from a fishmonger who can prepare them for cooking. Remove the scales on fresh sardines by rinsing the fish under running water and brushing them all over, back and forth, between fingers and thumbs. Pat the fish dry with a cloth or kitchen towel.
2. Line a baking pan with paper towels, and place a rack in the pan where you will lay the fish. Arrange the sardines on the rack in an even line. Coat the sardines generously with half of the salt, completely covering the skins of the fish. Turn the sardines over and salt the other side of the fish with the rest of the salt. Some of the salt might fall off into the pan. The salt will penetrate the sardines' skins, so there is no need to put salt inside the fish.
3. Seal the pan with two or three layers of plastic wrap. Place the pan in the refrigerator for 36 to 48 hours. Salt curing essentially preserves the fish by drawing out excess moisture from the flesh. After the recommended time, remove the pan, and rinse the sardines under a cool tap. Taste a bit of the flesh, and if the sardines are still salty, place them in a bowl of water for 1 hour. They are now ready to eat.
4. To store the sardines, cover them in oil and refrigerate for up to 1 week. The sardines also can be marinated with vinegar and spices for other flavor combinations.
Tags: fresh sardines, fish with