You may remember my gushing over the St. John's Day sardines in Fisterra.
We came home determined not to let the wonderful new foods fade from our memory. You will recall the post about making Pulpo.
Today we had sardines. Our grocery store, HEB, has been stocking little bags of frozen, fat sardines. They're not quite as fat and wonderful as the St. John's Day sardines--but the nice man at the fishing museum in Fisterra told us that the sardines start out very fat at St. John's Day and get, well, leaner and drier as the season progresses. I presume that all the frozen sardines we see were caught in the middle of the prime sardine season.
We eat the sardines with fresh baguette bread--that being basically equivalent to the barra breads we were buying in Spain.
The recipe for preparing the sardines, from my end, is really simple: thaw bag of sardines. Hand over to Sweetie. (He grills them over charcoal.) Serve with slices of baguette, sea salt, extra-virgin olive oil, and a nice white wine. No extras required. Fight off the pets who are crawling into your lap trying to get some!
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| The sardines (these were fresh, not frozen, but still...) we ate in Fisterra. With bread chunks and a nice albarino wine. |
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| And my sweetie was very proud of having caught me in a picture with the sign "pirata." |
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