This Mackerel Spanish sardines have gained popularity among food enthusiasts in recent years due to their delicious taste and numerous health benefits. These small, oily fish is flavorful and nutritious.
What is Mackerel Spanish Sardines
These sardines are not a specific species but a term for those caught and processed in Spain. They are a type of small fish; in this case, I used mackerel to create this recipe.
They are slow-cooked or pressured-cooked to achieve the desired fish softness, and it is cooked with oil and water with olive oil, bay leaves, and pickles to give them a taste. The fish is so tender that you can eat the bone immediately.
Spanish Sardines History?
The history of sardines in Spain dates back to ancient times when the Phoenicians and Greeks established trading colonies along the Spanish coast. These early civilizations recognized the abundance of sardines in the waters around Spain and began to fish and preserve them.
Over time, the Spanish developed various techniques for preserving sardines, including smoking, salting, and canning. These preserved sardines became a staple food in Spain and were exported throughout Europe and beyond.
Why is it Famous in the Philippines?
Spain colonized the Philippines for three centuries. Therefore, Spain has a significant influence on our culture and our foods. These examples include Brazo de Mercedez, Paella, and Beef Pares.
Today, they are still highly regarded for their quality and flavor. They are often enjoyed as a snack. In the Philippines, we eat it as a perfect pairing with rice.
Here are some reasons why people will love it
1. Rich in Omega-3 Fatty Acids: it is an excellent source of omega-3. This is known for heart health. Consuming these fatty acids can also help reduce inflammation, making them a perfect choice for people with arthritis or other inflammatory conditions.
2. High in Protein: a great source of protein, providing around 23 grams of protein per 100 grams of fish. It is a perfect source of muscle mass.
3. Versatile: it can be used in various dishes and cuisines. They can be grilled, baked, or even added to salads and sandwiches. They are also commonly used in Spanish and Mediterranean cuisine, making them a great way to add international flair to your meals.
4. Affordable: making them and using this recipe make it inexpensive compared to other types of fish, making them an excellent choice for people on a budget.
5. Delicious: Perhaps the most compelling reason to try Spanish sardines is their delicious taste.
Spanish sardines are an excellent choice to add healthy seafood to your diet.
Ingredients
- Mackerel
- Carrots, garlic, peppercorn
- Garlic stuff, green olives
- Dry bay leaves
- Hamburger Dill Sliced Pickles
- Salt and Fish Sauce- they add taste to the sardine sauce
- Olive oil
- Water- add to the level of the arranged fish
How do I cook my homemade Spanish sardines?
- Clean and slice the fish. I used mackerel. Arrange the fish in the crock pot and add the pepper., carrots, and garlic. Add the pickles and olives, salt, fish sauce, and chilis. Add the water and bay leaves. Add the oil. Slow cook on high for two hours and slow cook on low for six to eight hours.
TIPS
- If you have purchased Spanish sardines in a can, it is important to check the expiration date on the packaging before consuming. Once opened, canned sardines should be refrigerated and consumed within a few days to ensure freshness and prevent spoilage.
- If you have purchased fresh Spanish sardines, store them per instructions. If you make it at home, ensure that the containers you use to store them are sterilized and store m properly to ensure maximum freshness and flavor.
How do you Store it?
- When storing Spanish sardines, it is important to keep them in airtight containers or packaging to prevent exposure to air and moisture, which can cause spoilage. Additionally, it is important to keep sardines away from strong odors, as they can easily absorb odors from other foods.
- Fresh sardines should be kept in the refrigerator and consumed within 1-2 days of purchase. To extend the shelf life of fresh sardines, freeze them in a separate container for up to three months.
How is it serve
- Consume it as various toppings on your sandwiches.
- Top it with avocado for your bagels.
- Eat it with rice.
Should I use Olive Oil or Vegetable Oil?
- Olive Oil is most common in this dish, and I also prefer it for my homemade Spanish sardines. It adds a good-tasting sauce.
What type of fish can I use for my Homemade Spanish sardines?
There are several types of popular fish that you can use for this homemade recipe. You can try using fresh sardines with a delicate taste, smelt fish with a slightly more robust flavor, or even mackerel if you want a more distinct taste. You may also use milkfish if this is available in your local market.
- In this recipe, I used mackerel fish. It is commonly sold in the supermarket and has a specific taste complementary to the recipe.
What is the best way to eat your Homemade Spanish Sardines?
- You can enjoy your homemade Spanish Sardines when you eat them with steamed rice or with freshly baked bread and lemon juice. You can also preserve it by placing it in an air-tight container and storing it in the fridge. If you’re searching for a good gift, homemade Spanish sardines in a sterilized jar will be a delicious and unique treat.
What makes your Homemade Spanish sardines extra unique?
Our latest recipes are special because you can control the flavor and how tasty you want it to be. You can always add chili or peppers to have extra spicy sardines. Just make sure you got enough water beside you. For homemade recipes like this, there’s no limit to how much salt, olives, garlic, carrots, or vinegar you want to use as long as it suits your preferences.
- Add more pickles.
- Add more carrots.
- Add more chili if you can handle it.
- Eat the next day.
In summary, the shelf life of Spanish sardines depends on how you store them. Canned sardines can last for several years if properly sealed and stored, while fresh sardines should be consumed within 1-2 days of purchase or frozen for later use. Proper storage in airtight containers and away from strong odors is key to maintaining the freshness and flavor of Spanish sardines.
Spanish Sardines Recipe
Equipment
- Crock Pot (slow cooker)
Ingredients
- 3 kilos sardines Mackerel -when head and tail are removed, around 2 .5 kilos
- 2 sticks carrots
- 4.6 oz bottle garlic stuff green olives
- 10- 15 pieces dry bay leaves
- 1 cup Hamburger Dill Sliced Pickles you can add more because it is so good with more
- 1 clove garlic separated
- 1 tablespoons whole black peppercorn
- 1 tablespoon black peppercorn crushed
- 1 tablespoon salt
- 2 tablespoons fish sauce
- 2 cups olive oil
- Water add to the level of the arranged fish
Instructions
- Arrange/Line fish in the bottom of the slow cooker.
- Add the carrots, garlic, bay leaves, and peppercorn on top. Add the water to the level of the fish and add salt, olive oil, and fish sauce.
- Slow cook on high for six hours using a ceramic-based slow cooker. If using a metal base, 2-3 hours is good enough.
Hi! I have not tried it in the pressure cooker, so I can’t vouch for it. I am worried to use it in the pressure cooker though, due to the quantity of oil.
Great recipe! How many minutes will this work for the instantpot insteat of a slow cooker?
Hi! I have not tried using Bangus for it, but I think you can pressure cook it. I am sure the Bangus’ bones will soften. Pressure cook for 10 minutes.
Really good! Used small bangus but the bones are still chewy despite slow cooking at 6 hours then extending to 12 hours. Any tips on how to soften the bones?
I warm it in the microwave.
When you can it and keep it in the fridge, how do you eat it the next day? Do you eat it cold or take it out and warm it? Or does it matter?
Here’s the recipe
https://theskinnypot.com/spanish-sardines/
Description of materials Spanish sardines?
Patis in tagalog
I head mean the whole round garlic. About 8 pieces of cloves.
Hi! I was reading your ingredients did you mean ONE HEAD IF GARLIC, SEPARATE CLOVES?
YES,! FINALLY A RECIPE I CAN FOLLOW AND ENJOY!!
THANK YOU AND BLESS YOU!!
Hi! You can use milk fish with this. Unfortunately, the fish we always find in our stores here like Halibut, Tilapia or trout will not be good.
What would be your other options for the fish as our local grocery don’t really carry mackerel?
This is usually sold in the Asian section of your grocery store. This sauce is made of fermented fish, grind and the sauce is then extracted to create a fish sauce.
What is Fish Sauce ?
I have not tried it in dutch oven but I thin you can cook it covered in low heat and cook it for 2-3 hours.
I want to try this in my Dutch oven. Any suggestions? Should I leave the lid on or off? This looks awesome.
Cut the ingredient in half.
Hi! I will be using only 1 kg of tawilis. How do I adjust measurements of ingredients?
Saffron and paprika are good idea. Did it add smoky flavor in it? I love to add extra pickles in mine.
Thank you so much for sharing your recipe. I tweaked mine a little bit by adding capers, paprika, and saffron. I will add less water next time because it diluted the taste and the fish don’t have as much taste (maybe marinate the fish about an hour with salt and pepper before cooking next time). I will also cook on high in a slow cooker for 5 hours instead of 6. Overall, I am quite happy with the end result.
Hi!!! I am not sure how far you are in the process, but if it you added too much salt before cooking, rinse the ingredients and do over. Although you may have wasted the olive oul.If it’s already cooked, don’t serve the sauce just the fish and add lemon juice.
hi! what to do if too much salt is added? how to save the dish?
Hi, Manny. Happy Sunday. You have to add everything together in the slow cooker. Make sure that you check again the recipe, since there is pickle brand I used that is really better. And also, note that there is no dill herb here.. Thank you and good luck.
So, the olives and dill pickles are for garnish only after the sardines are done.
The fish don not have scales.
do i remove the scales?
Thank you so much!
I can say its supper deli by looking at it thakks for the recipe gonna make my own today 🙂 by the way what are the other option for fish ?
I did not use pressure cooker in this. I used slow cooker, so about 8 hours.
how many hours if it will be cooked in a pressure cooker?
Hi, Eden. I tried it with vegetable oil and it was delicious, but the olive oil tasted better, though. I added loooots of dill pickles and love it too.
Can i used vegetable oil instead of olive oil?
Hi, Astra. I have not tried canning it; so I can’t really tell you anything.Sorry.
If i want to can it how many minutes should i put the canned jars in boiling water to seal?
Hi! I don’t think steaming will work, but cooking it on stove top in low heat for 2 hours or more is a better alternative.
my question is, if not using a pressure cooker, ceramic slow cooker, is it fine if i used a steamer for cooking spanish sardines? thanks!
Hi! I have not stored it too long, since it goes fast.The maximum I had it was 2 weeks. I don’t think this will last for months,since it is not canned.
Hi
How many months can you store your bottled sardines (as seen in the picture)
Thanks
THANK YOU!!
Oh my goodness this recipe is amazing. I tried it for the first time today and i will be cooking more for sure.
I haven’t not tried it like that, but honestly think it will be ok.
Can i substitute water with tomato sauce & additional olive oil?
Wooow. I am glad you like it.
Thank you for this recipe. I did not add water but topped it with more oil. Delish!
Makes me hungry 🙂 Pinning ! Will be back !