As the season for full-grown sardines quickly approaches its end, both the locals and tourists in Porto begin to wonder how they’ll satisfy their cravings… but worry not: Taste Porto has the answer!

During the summertime, we usually have grilled sardines with grilled peppers salad. This is especially popular during the incredible Saint John’s festival at the end of June when an estimated 13 sardines are consumed every minute! Though we may put the grill away at the end of the summer, we have plenty more recipes for enjoying this versatile fish all year round!

In fact, over the centuries, sardines have grown in prominence in Portuguese gastronomy, thanks to their reputation as an affordable and nutritious fish. For these reasons, sardines have long been a staple ingredient at many Portuguese family dinner tables. However, they are a seasonal fish that spoils quickly, even when stored in the fridge. So it’s best to eat them the same day they arrive at the market. Or better yet, cook Sardinhas de Escabeche.

Pssst… Want to explore more Portuguese recipes beyond Sardinha de Escabeche? Join us on a delicious Porto Food Tour! »

How to prepare Sardinha de Escabeche?

Sardinha de Escabeche is an easy recipe that the locals invented to preserve sardines for a longer period, especially in the countryside, where access to fish was scarce. First, the sardines are fried or grilled in the usual way and then kept in a vinegar sauce. The vinegar marinade acted as a natural preservative for sardines and other proteins. And sardines, readily available in Portuguese waters, are perfect for this preservation method. Their bold taste stands up beautifully to the acidity of the marinade, resulting in a dish that is both robust and refined. But enough talk… let’s get cooking!

Ingredients

• 500 grams of fresh sardines
• Flour or corn semolina (depending on your preference)
• Frying oil or olive oil (according to your taste)
• 1 large sliced onion
• 2 garlic cloves
• 2 sliced tomatoes
• 1 bay leaf
• 100 ml of olive oil
• 2 tablespoons of white wine vinegar
• Salt

Sardinha de Escabeche recipe

• Clean the sardines and season them with salt.
• Toss the sardines in flour until they are coated.
• Pan-fry the sardines in hot frying oil (3-4 minutes), then leave them to rest.
• Prepare the sauce by heating the olive oil with the chopped onions, tomatoes, garlic cloves and salt in a clean frying pan.
• Once the onions get brownish and the tomatoes have softened, take the frying pan off of the stove and add the vinegar, mixing it in gently so that the sauce becomes even.
• Pour the sauce onto the sardines, preferably on a clay plate. It can be served immediately, or cold during the following weeks.

This recipe is very versatile. There are variations of it depending on the region in Portugal, depending on the type of fish (shad, eel, or trout) and the period you want to preserve the fish for – the longer you want to keep it, the higher the portion of vinegar and olive oil in the sauce.

How to Serve Escabeche Sardines

Serve escabeche sardines cold or at room temperature, ideally with rustic bread to soak up the flavorful marinade. In Porto, locals often pair this dish with espumante tinto, a sparkling red wine from the Bairrada region that perfectly complements the sardines’ acidity and richness.

This dish also shines as part of a petisco spread, alongside other regional favorites. For the ultimate experience, consider joining a Porto Food Tour, where you can taste escabeche sardines alongside expertly paired wines and gain insight into the dish’s cultural significance.

With love,
Your Foodie Friends in Porto