Deep Dives: Fin Fish in Vinegar Sauces

Sardines in Escabeche, which is sometimes translated as "pickle sauce" or "marinade", both of which it is, but it is also much more. It's oil, vinegar, herbs and spices, so it's a vinaigrette. We often see mussels in escabeche, but only occasionally do we see vinegar sauces with sardines--that's because they soften the flesh more than just oil. Some people love that, some people don't. We do.

115g (4 oz) tin

This flavor from King Oscar made its debut in 2021 and has quickly become one of the most sought after tins in the line. Capers add a briney but tart sea flavor, and we all know how vinegar partners with olive oil. Try pouring off the liquid and whisking it together to turn it into a vinaigrette that you can dress the sardines and/or a salad with. It doesn’t make a thick sauce, but will definitely emulsify enough to coat mixed greens.

One layer, 8-12 fish

106g tin

Pictured with a fresh herb roll.

Atlantic horse mackerel (Trachurus trachurus), also known as the European horse mackerel or common scad, is a species of jack mackerel. This version of escabeche is more interesting than most, with piri-piri pepper, a bit of tomato pulp, and onion. Rich, savory, and fall apart on the fork delicious.

120g (4 oz) tin

Don't be surprised if the texture of these sardines is a little different than what you're used to, the acid from the cider vinegar will help break things down and may make it a challenge to lift out whole intact pieces. But the trade-off in yummy is totally worth it.

120g (4.2 oz) tin

Large sardines roasted with holm oak wood and canned in the Arbequina de Castillo de Canena brand Extra Virgin Olive Oil, alongside apple cider vinegar and aromatic spices. Also available in a spicy (picante) version.

150g tin