I keep it in the fridge and the oil tends to solidify over time. Take as many sardines out as you need, scrape off solidified and any residue salt, lie out on a flat plate and drizzle with a little fresh olive oil and a little lemon. Garnish with fresh parsley and lemon edges.
Note: till the 60’s there was a cannery on Lemnos supplying the whole of Greece with salted fish. It closed down and left many people unemployed forcing them to seek work in the cities.
Ingredients
2 kilos fresh sardines
Juice of 2 – 3 lemons
1 1/2 cup of olive oil or more if needed
1tablespoon sea salt
1/4 cup of white wine vinegar
Method
1. Clean sardines remove heads and butterfly
2. Layer adding a little salt, lemon, vinegar, olive oil and oregano on each layer
3. When last layer is laid cover with remaining olive oil till just submerged
4. Allow standing overnight