Canning
Sardines got their name from Sardinia, an Italian island where fishermen once found large schools of this fish. While fresh sardines are incredibly tasty, due to their short shelf life, they are most often consumed canned. People have been eating them for centuries, but it was Emperor Napoleon Bonaparte who popularized sardine canning to feed his soldiers.
In the United States, sardines were especially popular at the beginning of the 20th century. Today, as people have become more aware of their nutritional value, particularly their high content of omega-3 fatty acids, sardine consumption is once again on the rise.
Due to increasing concerns about ocean cleanliness, sardines have become a highly desirable food. Being at the lower end of the food chain and feeding exclusively on plankton, they do not accumulate heavy metals like mercury or other toxins, as is the case with larger fish. Though small, sardines make a significant contribution to a healthy diet.
The history of salting
The fishing of sardines and anchovies has a millennia-old history. Fishing took place on moonless nights from April to October. Almost all the catch, except for what was meant for immediate consumption, was preserved by salting. The salting process was simple: a layer of sea salt, a layer of fish, alternating to the top of the container. Finally, it was weighted down and left for several months. The salt drew water out of the fish, preserving it. Sardines and anchovies were most commonly salted.
Most of the salted sardines and anchovies were exported to the Venetian Republic and the Austro-Hungarian Monarchy. In coastal regions, salted sardines and anchovies were a staple food. They were consumed with wine, as a snack, or as a base for various coastal dishes – with pasta squares, polenta, or as a filling for bread (such as the famous Komiža bread with a filling of salted sardines, tomatoes, and olive oil). In Dalmatian taverns, salted sardines and wine are part of the authentic experience.
About marinating
Marinating fish is one of the oldest methods of preservation, as salt and acid prevent the growth of harmful microorganisms. There is evidence that marinated fish was exported from the Croatian coast to Venice as early as the 14th century, and that in the 15th century it was supplied to cardinals in Rome. By the 16th century, there was even a shipping route for exporting marinated fish to Ancona.
In the past, three methods of marinating fish were commonly used on the Croatian coast. The first was cold marination – raw fish was prepared with vinegar and salt, creating a delicious dish known as “rusli” or “rollmops.” The second method involved marinating fried or baked fish; the fish would be first cooked and then covered with a marinade made from wine vinegar, salt, oil, and spices, resulting in an exceptionally tangy flavor. The third method, rarely used today, involved cooking the fish in a mild brine for about 20 minutes. After the mixture cooled, herbs were added, creating a gelatin around the fish, which was considered a delicacy. This marinated fish could be stored for 3-4 months, and larger fish were particularly prepared this way.
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