Slane srdele Croatian style and how to make your own

Slane srdele, or salted sardines, are either loved or not. This traditional Dalmatian ‘snack’ is a testament to the ingenuity of preserving fresh fish for year-round enjoyment.

With just a few ingredients and some patience, you can make your own slane srdele at home, even if you’re far from the Adriatic.

Here’s a simple guide to this salty treat.

What Are Slane Srdele?

Slane srdele are fresh sardines preserved in coarse sea salt, a method that dates back to ancient times when refrigeration wasn’t an option.

Traditionally prepared from May to August, when sardines are at their peak, this dish is a staple in Dalmatian households and konobas (taverns).

The process transforms the fish into a flavourful, umami-packed delicacy, often served with olive oil, onions, capers, or crusty bread. It’s simple, affordable, and utterly delicious.

Why Make Your Own?

While you can find slane srdele in Croatian supermarkets or delis, making your own is a rewarding experience. Not only do you control the quality of the fish and salt, but you also connect with a time-honoured tradition.

Plus, it’s surprisingly easy and requires minimal equipment.

How to Make Slane Srdele at Home

Here’s a straightforward recipe adapted from Dalmatian methods, perfect for beginners. You’ll need fresh sardines, coarse sea salt, and a bit of patience.

Ingredients and Equipment

– 2 kg fresh sardines (whole, not gutted)
– 2–3 kg coarse sea salt (non-iodised, preferably Adriatic)
– A large plastic or metal container (5-litre capacity, with straight sides)
– A round wooden lid (slightly smaller than the container’s diameter)
– A heavy weight (e.g., a clean stone or water-filled jar)
– Plastic bag or cloth for covering

Method

1. **Prepare the Container**: Sprinkle a thin layer of coarse salt to cover the bottom of the container. This creates a base for the sardines.

2. **Layer the Sardines**: Arrange the sardines in a single layer, head to tail, ensuring they’re not belly-to-belly but belly-to-back.

This careful arrangement helps them cure evenly. Sprinkle 2–3 handfuls of salt over the layer, enough to fill gaps but not completely bury the fish.

Repeat, stacking each new layer perpendicular to the one below, until all sardines are used. Finish with a generous layer of salt.

3. **Add Weight**: Cover the top with the wooden lid and place the weight on it. The weight should roughly match the weight of the sardines (about 2 kg). This presses the fish, aiding the curing process. Place a tray under the container to catch any brine that leaks out.

4. **Cover and Wait**: Loosely cover the container with a plastic bag or cloth to keep out insects while allowing air circulation. This also helps contain the strong fishy aroma. Store in a cool, shaded place (like a balcony or garage).

5. **First Check (7 Days)**: After a week, drain the liquid (brine) that has formed. If you have more sardines, add them now, as the initial batch will have compacted. Add more salt, replace the lid and weight, and cover again.

6. **Second Check (21 Days)**: After three weeks total, drain the brine again. Prepare a saturated salt solution by dissolving coarse salt in water until a potato floats in it.

Pour this solution over the sardines until they’re fully submerged. Replace the lid and reduce the weight to about one-third of the fish’s weight (around 600–700 g).

7. **Final Curing (3–4 Months)**: Check after 15 days to ensure the brine covers the lid, topping up with more salt solution if needed. Let the sardines cure for 3–4 months. They’re ready when the flesh easily separates from the bone and there’s no trace of blood.

Serving Suggestions

Once cured, rinse the sardines, remove the heads, and clean them. Serve with a drizzle of extra virgin olive oil, a splash of vinegar, and sliced red onions or capers.

For a true Dalmatian experience, pair with crusty bread and a glass of local red wine like Plavac Mali. You can also store cleaned sardines in sunflower oil for longer preservation or freeze them.

Tips for Success

– Quality Matters: Use the freshest sardines possible. In Croatia, May is ideal, but any time from spring to summer works.

– Don’t Clean Before Salting: Traditionally, sardines are salted whole, without gutting or scaling, to preserve flavour.

– Hygiene is Key: Wash the lid with hot water between checks to prevent contamination.

– Be Patient: The long curing time is what gives slane srdele their unique texture and taste.