12/05/2025
I found a recipe for Slana Riba (slana Sardela) Dalmatian specilaite.
This is my favourite test of Dalmacija.
Here is the recipe for Slane srdele (Croatian-style salted sardines) extracted from the article:
Ingredients:
* 2 kg fresh sardines (whole, not gutted)
* 2–3 kg coarse sea salt (non-iodised, preferably Adriatic)
* Water (for the saturated salt solution)
Equipment:
* A large plastic or metal container (5-litre capacity, with straight sides)
* A round wooden lid (slightly smaller than the container’s diameter)
* A heavy weight (e.g., a clean stone or water-filled jar)
* Plastic bag or cloth for covering
* Tray (to catch brine)
Method:
* Prepare the Container: Sprinkle a thin layer of coarse salt to cover the bottom of the container.
* Layer the Sardines: Arrange the sardines in a single layer, head to tail, ensuring they’re belly-to-back. Sprinkle 2–3 handfuls of salt over the layer. Repeat, stacking each new layer perpendicular to the one below, until all sardines are used. Finish with a generous layer of salt.
* Add Weight: Cover the top with the wooden lid and place a weight of about 2 kg on it. Place a tray under the container.
* Cover and Wait: Loosely cover the container with a plastic bag or cloth. Store in a cool, shaded place.
* First Check (7 Days): After a week, drain the liquid (brine). If you have more sardines, add them now with more salt, replace the lid and weight, and cover again.
* Second Check (21 Days): After three weeks total, drain the brine again. Prepare a saturated salt solution by dissolving coarse salt in water until a potato floats in it. Pour this solution over the sardines until they’re fully submerged. Replace the lid and reduce the weight to about one-third of the fish’s weight (around 600–700 g).
* Final Curing (3–4 Months): Check after 15 days to ensure the brine covers the lid, topping up with more salt solution if needed. Let the sardines cure for 3–4 months, until the flesh easily separates from the bone and there’s no trace of blood.
Serving Suggestions:
Once cured, rinse the sardines, remove the heads, and clean them. Serve with a drizzle of extra virgin olive oil, a splash of vinegar, and sliced red onions or capers. Pair with crusty bread and local red wine. Cleaned sardines can also be stored in sunflower oil or frozen.
Tips for Success:
* Use the freshest sardines possible.
* Don’t clean the sardines before salting.
* Wash the lid with hot water between checks.
* Be patient during the long curing time.
