Get ready to upgrade your appetizer game with this incredible Preserved Sardines Recipe in Olive Oil! While the word "preserved" might sound complicated, this recipe is surprisingly easy-it's essentially a two-hour slow-cook that infuses the fish with incredible flavor. The combination of rich olive oil and zesty wine vinegar breaks down the bones, leaving you with tender, edible, whole fish that taste incredible on crusty bread. Stop buying expensive tins and start making your own gourmet preserved fish that will wow your friends at the next gathering!
While this type of preserved fish is a culinary staple in Mediterranean and Southern European countries all year long, it tends to be most popular during times of celebration and gathering. Because it keeps so well in the fridge, it's a perfect recipe for holiday meal prepping-think Christmas Eve appetizers, New Year's Day buffets, or even summer picnics when you need dishes that hold up well outdoors. Whenever you need an impressive, make-ahead dish, this recipe is the answer.
This recipe was born out of a love for the ease of high-quality, oil-packed fish-the kind you use for quick lunches and appetizers. Many of our most popular dishes, like our famous tuna corn salad rely on that rich canned fish flavor. Why not make it better at home? We took inspiration from that flavor profile and developed this simple preservation technique. By using a gentle simmer and the perfect ratio of oil and vinegar, you get an elevated, homemade canned fish that's ready to use in any recipe calling for oil-packed tuna or sardines.
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Once your preserved sardines have rested for a few days, the flavor truly develops. While they're delicious straight from the jar, they turn into a full, stunning course when served alongside our amazing homemade potato bread. The soft, tender texture and subtle sweetness of the potato bread act as the perfect, pillowy foundation for the rich, savory, and slightly acidic sardines. Trust us, serving this preserved fish on a slice of that homemade bread is the absolute best way to enjoy it!
The Ingredients: Flavor, Spice, and Preservation
The magic of this Preserved Sardines Recipe in Olive Oil comes from the slow simmer that allows a simple set of aromatics, acids, and spices to fully infuse the fish. We're not just cooking the sardines; we're tenderizing them and building a deep flavor profile that lasts for weeks. Quality matters here, so choose a good olive oil and fresh, clean spices.
Main Ingredients
- Smaller Fish (Sardines) - 1 kg: Use fresh, scaled, and gutted sardines. If you can only find slightly larger fish, cut them into manageable, tin-sized pieces.
- Onions - 2, sliced: We're slicing them (not chopping) to maximize surface area for flavor while ensuring they soften fully during the long simmer.
- Carrot - 1, sliced: The carrot adds a subtle sweetness that balances the acidity of the vinegar. Slice it thinly so it tenderizes quickly.
Flavoring
- Fine Salt - 2 tsp: This is crucial for both flavor and the preservation process. Do not substitute with coarse or rock salt.
- Peppercorns - 1 tsp: Use whole black or mixed peppercorns. Avoid ground pepper, as the whole peppercorns release their warmth slowly and keep the oil clean.
- Bay Leaves - 3: Adding three bay leaves to the simmering pot is highly recommended. They lend a subtle, complex, herbaceous, and almost floral note that is absolutely essential to classic Mediterranean-style preserved fish.
- Mustard Seeds - 1 tsp: Mustard seeds are the secret ingredient! They lend a sharp, pungent flavor that is classic in preserved fish recipes.
- Wine Vinegar - 150 ml: Use a good quality white wine vinegar. The acidity is essential for flavor balance and preservation. Do not substitute with a milder vinegar like rice vinegar.
- Olive Oil - 150 ml: Choose a high-quality extra virgin olive oil-since it's a primary flavoring agent, its quality will define the final dish.
- Water - 1 litre: The water prevents the spices from scorching and acts as the initial liquid for the simmering process. It will mostly evaporate, leaving behind a concentrated flavor.
How to Make the Preserved Sardines Recipe in Olive Oil
This recipe is surprisingly simple, primarily involving a long, gentle simmer. While the process is straightforward, the key to success is patience-allowing the fish the full two hours ensures the bones soften and the flavors fully penetrate. If you prefer to watch the process of how to make the preserved sardines recipe in olive oil, you can see every step in my latest video.
Otherwise, read on for the full instructions!
Prepare the Ingredients
The foundation of a great preserved fish recipe is perfectly prepared fish. This step is a little messy, but crucial!
- Clean the Fish: Take your 1 kg of smaller fish (sardines) and rinse them under cold water.
- Remove the Head: Using a sharp knife or your fingers, cleanly remove the head of each sardine.
- Gut the Fish: Make a small incision along the belly of the fish from the neck down to the vent. Scoop out the intestines and discard them.
- Final Rinse: Give the cleaned fish one final rinse to remove any stray scales or blood. The goal is to have clean, uniform pieces ready for the pot.
Take your one carrot and peel off the outer layer. Cut the carrot lengthwise into quarters or halves, depending on its thickness. Then, slice these pieces crosswise into thin, uniform half-moon or quarter-moon shapes. This ensures they soften fully during the long simmer.
Take your two onions and slice them thinly. You don't need to dice them; thin slices work best for flavoring the oil.
Prepare the Pot
Now it's time to assemble all the ingredients in the cooking vessel before we start the long, gentle simmer. Pour 50 ml of the olive oil into the bottom of a large, wide pot or Dutch oven. This prevents the fish from sticking during the initial stage.
Carefully arrange the cleaned sardines in a single, snug layer over the base of the pot. If you have too many sardines to fit in one layer, you may gently overlap them, but try to keep them as flat as possible. Evenly distribute the sliced carrot and onions over the top of the sardines. This places the vegetables right in the path of the simmering liquid, ensuring their flavor is fully extracted.
Now we build the flavorful preserving liquid right on top of the prepared ingredients.
Evenly sprinkle the 2 teaspoons of fine salt, the 1 teaspoon of whole peppercorns, and the 1 teaspoon of mustard seeds over the layered fish, carrots, and onions. Also add 2-3 bay leaves if you wish to boost the flavor!
Carefully pour the 150 ml of wine vinegar and the remaining 100 ml of olive oil over the contents of the pot.
Simering the Sardines
Now, add the 1 litre of water. The liquid should mostly or completely cover the fish. If it doesn't, add a little more water until everything is submerged.
Place the pot over medium-high heat until the liquid just begins to bubble. As soon as you see activity, immediately reduce the heat to the absolute lowest setting. he liquid should maintain the tiniest, gentlest simmer-you should see only an occasional, faint bubble rise to the surface. It should not be boiling rapidly.
Cover the pot and let the sardines simmer for two full hours. Do not lift the lid during this time unless absolutely necessary.
After the two hours, most of the water will have evaporated, leaving the sardines sitting primarily in the concentrated, flavorful oil and vinegar mixture. The fish should be very tender and the bones should be soft enough to eat.
After the two-hour simmer is complete, turn off the heat and let the pot cool completely to room temperature. This cooling phase is essential, as the fish continues to absorb the rich flavors of the oil and vinegar. Once cooled, carefully transfer the preserved sardines, along with all the seasoned oil and vegetables, into clean, airtight jars. And that's it!
Despite the long simmer time, this is an incredibly easy, hands-off process that yields a stunning result. The sardines will be wonderfully tender, the bones fully softened, and the flavor-rich, savory, and perfectly acidic-will be absolutely delicious. Store your homemade Preserved Sardines in Olive Oil in the refrigerator, where they will keep beautifully for up to two weeks!
Recipe Variations: Customize Your Flavor
The beauty of a preserved fish recipe is that the method is consistent, but the aromatics and liquids are easily customized. Here are a few ways you can adapt this recipe to suit your favorite flavors:
- Pinch of Heat: Add one or two dried chili peppers (like Pequin or Bird's Eye chilies) to the pot along with the mustard seeds.
- Smoked Paprika: Sprinkle 1 teaspoon of smoked paprika over the sardines before adding the liquid. This gives the finished product a deep, smoky undertone, similar to Spanish preserved fish.
- Lemon Zest: Add the strips of zest from half a lemon (avoiding the bitter white pith) to the pot. This brightens the overall flavor, contrasting beautifully with the rich oil.
- Sherry Vinegar: Swap the white wine vinegar for Sherry Vinegar. This offers a nuttier, slightly deeper, and sweeter acid note, which is particularly delicious with seafood.
Serving
Once your sardines have rested for a few days in the fridge, the flavor will be rich, complex, and ready to enjoy. The best thing about this recipe is its versatility-it works equally well as a quick lunch, a sophisticated appetizer, or a delicious protein addition to a light meal.
- On Crusty Bread: This is the absolute best way to enjoy them. Spoon the fish (and a little of the seasoned oil) onto a slice of toasted or grilled baguette or, even better, our soft homemade potato bread.
- Straight from the Jar: Serve the sardines alongside a cheese board, lemon, a bowl of olives, and some pickles. They make a fantastic, rustic addition to any charcuterie spread.
- As a Quick Protein: Place a few sardines directly on a bed of fresh, dressed arugula for a lightning-fast, healthy lunch.
Storage
The storage method you choose determines the shelf life of your finished Preserved Sardines in Olive Oil. Because we are using an oil-and-vinegar solution, these are safe and easy to store in the refrigerator for the short term, but require a traditional canning process for long-term pantry storage.
Short-Term Refrigerator Storage (Up to 2 Weeks)
Ensure the sardines and their liquid are completely cool before transferring them. Transfer the preserved sardines and all the liquid (oil, vinegar, and vegetables) into clean, airtight plastic food containers or glass jars. Make sure the fish is completely submerged in the liquid.
Keep the containers in the refrigerator. The preserved sardines will taste incredible and remain safe to eat for up to two weeks.
Long-Term Pantry Storage (Up to 1 Year)
Pack the cooled sardines and liquid into sterilized, canning-safe glass jars (like Mason jars), leaving about a half-inch of headspace. Wipe the rims clean and seal with new lids and rings. Place the sealed jars into a large pot of water on a rack, ensuring the water level is one to two inches above the tops of the jars.
Bring the water to a rolling boil and process the jars for 15-20 minutes.
Remove the jars and let them cool naturally. Once cooled, check the seals. Jars with a firm, concave seal can be stored in a cool, dark pantry for up to one year. If a jar does not seal, store it in the refrigerator and consume it within two weeks.
Top Tips for Perfect Preserved Sardines
Achieving perfectly tender, flavorful, and safely preserved sardines is easy, but a few key details make all the difference. Follow these top tips to guarantee the best results from your Preserved Sardines Recipe in Olive Oil:
- Don't Rush: Resist the urge to turn up the heat or cut the time. The full two hours is essential for texture and safety.
- Olive Oil Quality Matters: Since the oil is the primary storage medium and flavor carrier, use a high-quality extra virgin olive oil. Don't use a cheap oil-you'll taste the difference for two weeks!
- Fully Covered: When transferring the cooked sardines to your storage jar, make sure they are completely submerged in the cooking liquid (the oil, vinegar, and water concentrate). If you need more liquid, top up the jar with fresh, good quality olive oil.
FAQ
You can certainly use this method with other small, oily fish like mackerel, herring, or sprats. However, tuna is a much larger, denser fish and requires significantly longer cooking times and, for long-term storage, a pressure canning process to be safely preserved. Stick to smaller, whole fish to ensure the bones fully soften in the two-hour simmer time.
We strongly recommend sticking to white wine vinegar. The acidity level in vinegar is crucial for balancing the flavor and is a key component of the preservation method. Lemon juice is not acidic enough to safely replace the vinegar for a two-week storage limit. If you need a substitute, cider vinegar or sherry vinegar are acceptable swaps, but avoid mild or flavored vinegars.
The water is necessary to prevent the spices and oil from scorching during the long cooking process. As the fish simmers for two hours, most of the water evaporates, leaving behind the rich, concentrated flavors of the olive oil, vinegar, and spices. The final product rests primarily in the seasoned oil.
We hope this Preserved Sardines Recipe in Olive Oil has inspired you to try your hand at this simple, delicious form of home preservation. Not only is it a fantastic way to enjoy tender, flavorful fish for weeks, but it's a deeply satisfying recipe to master! If you try this recipe, please let us know how you served it in the comments below. And don't forget to follow Timea's Kitchen for more easy weeknight dinners, meal prep ideas, and preservation guides! You can catch our cooking videos on our YouTube and TikTok channels, and find daily inspiration on our Facebook, Instagram, and Pinterest pages. Happy cooking!
Related
Looking for other fish and seafood recipes like this? Try these:
Preserved Sardines Recipe in Olive Oil (Easy Homemade Method)
Equipment
- 1 chopping board
- 1 pot
- 1 plastic food container
Ingredients
- 1 kg sardines fresh or frozen
- 2 pcs onions medium-size
- 1 pc carrot medium-size
- 2 teaspoon salt fine
- 1 teaspoon peppercons black or mixed
- 1 teaspoon mustard seeds
- 3 pcs bay leaves dried
- 150 ml wine vinegar white
- 150 ml olive oil extra virgin
- 1 l water cold
Instructions
- Take the sardines and remove the head of each one. Make a small incision along the belly of the fish from the neck down to the vent. Scoop out the intestines and discard them. Give the cleaned fish one final rinse to remove any stray scales or blood.
- Cut the carrot lengthwise into quarters or halves. Slice these pieces crosswise into thin, uniform half-moon or quarter-moon shapes.
- Take your two onions and slice them thinly.
- Pour 50 ml of the olive oil into the bottom of a large, wide pot. arrange the cleaned sardines in a single layer over the base of the pot.
- Distribute the sliced carrot and onions over the top of the sardines.
- Sprinkle the fine salt, whole peppercorns, and mustard seeds over the layered fish, carrots, and onions. Also add 2-3 bay leaves.
- Pour the wine vinegar and the remaining olive oil over the contents of the pot. Add the 1 litre of water.
- Place the pot over medium-high heat until the liquid just begins to bubble. As soon as you see activity, reduce the heat to the absolute lowest setting.
- Cover the pot and let the sardines simmer for two full hours.
- After the two-hour simmer is complete, turn off the heat and let the pot cool completely to room temperature.
- Once cooled, carefully transfer the preserved sardines, along with all the seasoned oil and vegetables, into clean, airtight jars or plastic food containers.
Laci says
Delicious fish recipe.