Marinated sardines are prepared in much the same way as marinated anchovies. It couldn’t be easier, and the results are mouth-watering
This recipe is based on one published by Ana María Calera in her book La cocina vasca (1978). A simple, economical, tasty dish for the whole family.
Sardines from the Bay of Biscay are not available all year round. The season runs from June to November, though the fish are at their tastiest in mid July around the time of the Feast of Our Lady of Carmel, the patron of Santurtzi.