Sardines in vinegar

Small Tenerife sardines cleaned, cured in vinegar and preserved in oil.

Sardines in vinegar
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History and origin

The recipe belongs to Entre Olas preservation section. Its likely origin lies in the need to extend fish shelf life and use surpluses before everyday refrigeration.

Cultural context

The recipe book says small Tenerife sardines are cleaned, cured in vinegar and then kept covered with oil in a glass jar.

Documented ingredients

  • Small sardines
  • Vinegar
  • Oil and aromatic herbs to taste

Documented preparation

  1. Open and clean the sardines well.
  2. Cover them with vinegar so they cook in the acid.
  3. Drain them and preserve them in oil in a glass jar.

Traceability sources