Cook until they are golden brown about 3 4 minutes.
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The amazing smell of chargrilled sardines is a unique demarcation of identity and place.
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The first commercial cannery in portugal and now the oldest in europe ramirez was opened in 1853 setting up factories in setúbal the algarve and vila real de santo antonio in the north to can sardines in olive oil.
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You ll never be far away from the intoxicating smell of grilled sardines on a charcoal bbq.
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Heat 1 2 cup 120 ml of oil in a frying pan or cast iron skillet over medium heat.
If your cans of sardines or tuna are bigger or smaller than in the recipe below just use a bit more or less butter in ratio to the fish.
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Make sure you use a good quality tuna packed in oil and if making the sardine pâté try making it with smoked sprats or sardines too.
How to do it and remain cool sardine eating is an art and as such variety and subjectivity abounds.
Work in batches adding one layer of sardines to the pan at a time.
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Sardine eating is ultimately a local thing don t go to a tourist filled restaurant to eat sardines.
Fry the sardines in oil for 6 7 minutes.