In the past but also today, Fažana’s tradition has been tightly linked to the sea and to fishing thus the sardines have the main role on the Fažana’s table. They can be prepared in hundreds of ways, but the most famous are salted. This tasty fish is rich in unsaturated omega-3 amino acids, proteins, carbohydrates, fats, vitamins, especially A, B, D and E, calcium and iron, and it contains also phosphorus, magnesium, iodine and selenium in smaller quantities. It is recommended to consume it twice a week and we are sure that with some of the recipes from this booklet it won’t be a problem to do so.
Enjoy your meal!
Salted sardines (Budimir Žižović)
- 5 kg of sardines
- 1 can of 5 l capacity
- 1 kg coarse sea salt
- 1 stone 1.5/2 kg
- 1 wooden lid
- clean cloth
Layer fresh, uncleaned sardines, in a heads to tail pattern. Salt each layer, press with a wooden cover and arrange crosswise from the previous layer to the top, press once more and cover. Put a stone on the lid, cover with a clean cloth. Place the can in a semi-sunny place. Sardines will release blood and liquid that needs to be emptied. Let it rest for two days. Then store the can in a shady place and at room temperature. After 10 days, drain all the liquid in excess. In a separate bowl pour water and stir in the salt. Put a piece of peeled potato in the brine. If the potato floats, it’s ready to be used. Add the brine into the can so that it covers all the sardines, press with a wooden lid and put the stone back. Repeat the procedure after 30 days. Sardines are ready to eat after 2 – 3 months.
Salted sardines served (Budimir Žižović)
- 100 g of salted sardines
- 1 onion
- vinegar
- olive oil
- bread
Fillet the salted sardines. Season them with a few drops of vinegar and a little more of olive oil, add the onion cut into thin rings. Serve with toasted bread with a couple of leaves of butter and a glass of red wine.
Sardines in “savor” (Milka Černac)
- 1 kg of sardines
- 100 ml of apple cider vinegar
- 350 ml of water
- parsley
- garlic
- 1 larger onion
- rosemary
- 1 bay leaf
- breadcrumbs
Fry the fresh and cleaned sardines in oil, drain the excess oil and arrange layers in a large pan. Between the layers sprinkle a pinch of breadcrumbs, freshly chopped garlic and parsley and let it rest. Pour water and apple cider vinegar into a pot and add salt, pepper, some olive oil, rosemary, bay leaf and onion cut into slices. Cook for 15 minutes over low heat. If necessary, add more apple cider vinegar and other spices and stir. When the “savor” mixture boils, slowly pour it over sardines and leave a couple of spoons for the end. Add more breadcrumbs, garlic, parsley and the remaining “savor” on top. Let it all cool aside. When cooled, put the pan in the refrigerator and keep for several days, but keep them always covered with “savor”.
Bruschetta with tomatoes and marinated sardines (Sanel Berbić)
- 2 slices of bread
- 1 tomato
- 4 marinated sardines
- olive oil
- arugula
- salt
- garlic
Toast the bread, clean the seeds and dice the tomatoes. Sprinkle some olive oil on toasted bread and arrange the diced tomato, marinated sardines and arugula, and serve.
Deep-fried sardines in sesame (Sanel Berbić)
- 400 g of fresh sardines
- 3 eggs
- flour
- breadcrumbs
- sunflower oil
- sesame
Fillet the fresh sardines and roll them in flour, eggs, crumbs and sesame. Deep fry for 3-4 minutes.
Pljukanci with cherry tomatoes, salted sardines and olives (Sanel Berbić)
- 400 g of pljukanci (homemade pasta)
- 100 g of cherry tomatoes
- olive oil
- 7-8 pcs of deboned olives
- 100 g of salted sardines
- 100 ml of white wine
- 2-3 cloves of garlic
Brown some garlic in olive oil, add cherry tomatoes, deboned olives and 3-4 salted sardines. Pour in the white wine and add the boiled pljukanci. Stir briefly and serve with a few more sardines.
Sardine brodetto with herbs flavoured polenta (Sanel Berbić)
- 500 g sardines
- 1 onion
- 3 cloves of garlic
- parsley
- olive oil
- white wine
- 200 ml of canned tomatoes
- 200 g of polenta
- salt and pepper
- Mediterranean fresh herbs (thyme, chives, sage, basil)
Brown the diced onions and garlic in olive oil, add the tomato, white wine and season with salt and pepper. Add fresh, cleaned sardines, and let them simmer for 5 minutes. Cook the polenta in boiling water. When almost done, add finely chopped herbs and stir. Serve with brodetto.
