• 24 fresh sardines
  • Coarse salt
  • Olive oil
  • Lemon wedges


Wash the sardines under running water without gutting or descaling. Sprinkle generously with coarse salt and pack in layers in a large colander. Leave in the sink to drain for 1 hour. Place the sardines on the grid over hot coals and cook until golden brown, allowing about 5 minutes per side. Remove and serve immediately with olive oil, lemon juice, and bread. The idea is to snap the head of the sardine, pulling towards the belly and removing the central backbone in one movement. You get better at it the crisper white Portuguese wine you drink while doing it!