Tuzlu Sardalya
City
Çanakkale
Meal Type
Main dish
Prep Time
45 min
Salted Sardine is one of the prominent local flavors in Çanakkale cuisine. It reflects the character of the city cuisine with the ingredients and cooking method used in the local table culture.
Ingredients
- Local main material
- Butter or oil
- salt
- spice
Recipe
- 1
Before cleaning the insides of the fish, they are mixed with 1/2 kg of salt and kept in a basin for 3 hours to release their blood.
- 2
At the end of the waiting period, the fish are cleaned and a 1-finger thick coarse salt is placed at the bottom of a tin, and the fish are arranged tightly, facing the same direction.
- 3
This process continues with each layer until the fish is finished.
- 4
Salt is on top.
- 5
A stone weighing at least 1 kg is placed on the salt to weigh the fish down.