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Sardines As Norwegian Anchovies

A marinated sardine dish with onion, bay leaf, peppercorns, oil, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Onion and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 18,226 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Sardines As Norwegian Anchovies

Ingredients

Directions

Prepare the sardines

  1. Open the tin of sardines and remove the fish one by one.

  2. Place the sardines on a dish and wipe them free from oil.

  3. Tip the dish slightly and pour hot water over the sardines to remove the fishy oil.

  4. Dry the sardines with a cloth.

Layer and marinate

  1. In a clean earthenware pot, layer sliced onion, bay leaf, and peppercorns at the bottom.

  2. Add a layer of sardines and repeat until the pot is filled.

  3. Pour a mixture of 1 tablespoon vinegar to 4 tablespoons oil over the sardines to cover them.

  4. Let the sardines marinate for a few days before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sardines
Form the main body of the dish, carrying the flavour of the marinade.
Vinegar
Adds acidity that sharpens the flavour and helps firm the fish during marinating.
Oil
Covers the fish, keeping it moist and sealed from air while it marinates.
Onion
Adds sweetness and aromatic flavour that penetrates the fish as it marinates.

The step that matters

Layering and covering the sardines. The sardines must be fully covered by the vinegar and oil mixture so no fish is exposed to air, which keeps the marinade even and reduces spoilage risk during the days of marinating.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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