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Wednesday 08.02.2012

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Seasonal food

Summer fish

The king of fish dishes in the Spanish Summer is without doubt fresh sardines.

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17.08.2010 - Sardines are one of the most popular oily fish in the summer season and this is when they reach their peak. Many of the summer festivities all over the country offer a ‘sardinada’ of grilled sardines. With its tasty flesh and rich in healthy oils it is the perfect option for a barbeque and they are usually served fresh and whole, or if they are very large, in fillets. Fresh sardines should be firm to the touch, with brilliant eyes which are not sunk in, not strongly scented and with scales firmly attached. It is not recommended to keep them even in a refrigerator for more than two days. In fact it is best to buy them at the last minute before your feast. The smaller examples are perfect for scrambled eggs or tortilla once they have been cleaned and boned. The meat tends to be finer and more delicate and suited to frying, battering, dipping in flour, with just a touch of garlic or with a Bilbaína sauce (a blend of garlic, parsley and hot pepper or vinegar). Larger fish are also suited to being battered, fried or served with a garlic sauce, but the biggest of them are delicious grilled or barbecued whole, without filleting and with the head. Over most of the Spanish peninsula coastline and in some cities and towns in the interior there are various ways of grilling or barbecuing sardines, but one of the most attractive is that which is known as espetones in Malaga, moragas in Granada and al espeto in Galicia. This consists of preparing a pile of glowing charcoal and placing the sardines around the heat source on spikes of cane. Espeto of sardines over charcoal Ingredients (for six people) 36 fresh sardines Sea salt Pieces of cane around 30 cm long Preparation Prepare a pile of glowing charcoal on the beach or soft soil. Without filleting or removing the heads, salt the fresh sardines and spike them on the cane. Drive the other end of the cane into the sand or soil in such a way that the sardines are suspended over the heat source. Turn once. Best eaten hot, freshly cooked and with your fingers!

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