Cured Sardines

Cured Sardines

Cured Sardines

Easily filleted by removing the heads, then pulling the spines away from the fillet from the neck toward the tail, sardines are cured in a bright mixture of sugar, salt, and thyme.Ingalls Photography

Easily filleted by removing the heads, then pulling the spines away from the fillet from the neck toward the tail, sardines are cured in a bright mixture of sugar, salt, and thyme. This recipe first appeared in our April 2014 issue with Mary Sue Milliken's story Forgotten Fish.

Cured Sardines
Easily filleted by removing the heads, then pulling the spines away from the fillet from the neck toward the tail, sardines are cured in a bright mixture of sugar, salt, and thyme.
Yield: serves 2-4

Ingredients

  • 8 fresh sardines, cleaned, filleted, rinsed, and dried
  • 3 tbsp. olive oil
  • 1 12 tsp. kosher salt
  • 1 tsp. minced thyme
  • 14 tsp. sugar
  • 1 lemon, thinly sliced
  • 2 tbsp. minced parsley
  • 3 cloves garlic, minced
  • Freshly ground black pepper, to taste

Instructions

  1. Place sardines skin side down on a plate; rub 1 tbsp. oil into fillets. Mix salt, thyme, and sugar in a bowl; sprinkle over fillets. Place 4 fillets, skin side down, in a glass loaf pan; top with half the lemon and drizzle with 1 tbsp. oil. Top with 4 fillets, skin side up. Repeat with remaining fillets, lemon, and oil. Cover with wax paper and a piece of cardboard cut to fit inside the pan. Weigh down with cans; chill 24 hours. Transfer to a plate; sprinkle with parsley, garlic, and pepper.