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You ll never be far away from the intoxicating smell of grilled sardines on a charcoal bbq.
The amazing smell of chargrilled sardines is a unique demarcation of identity and place.
The first commercial cannery in portugal and now the oldest in europe ramirez was opened in 1853 setting up factories in setúbal the algarve and vila real de santo antonio in the north to can sardines in olive oil.
Sardine eating is ultimately a local thing don t go to a tourist filled restaurant to eat sardines.
After the method of pasteurization was introduced in 1862 several more canneries opened not only for sardines but tuna and.
Cook until they are golden brown about 3 4 minutes.
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If your cans of sardines or tuna are bigger or smaller than in the recipe below just use a bit more or less butter in ratio to the fish.
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The essential guide to eating portuguese sardines if you re visiting a coastal area during the summer months then it s easy to think portugal is a little bit sardine mad.
How to do it and remain cool sardine eating is an art and as such variety and subjectivity abounds.
Work in batches adding one layer of sardines to the pan at a time.
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Heat 1 2 cup 120 ml of oil in a frying pan or cast iron skillet over medium heat.
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