Make your own homemade Spanish Sardines with this super easy recipe. Store them in jars to give to your friends or to sell. No pressure cooker needed.
Another great find I got from my dear sister-in-law, ate Mia, on our last Paris trip was her Homemade Spanish Sardines.
Back home in the Philippines some years ago, canned Spanish-style sardines became big and everyone fell in love with this spicy sardines in oil and herbs. It was also one of my favorite ready to eat food and we would usually make sure we stock some cans or jars at home for the times we want something easy to prepare but also yummy.
Now, with this recipe, I can make it exactly the way I like it! As spicy as I like it and with lots of olives and garlic.
I was only able to get frozen sardines but they are as good as the fresh ones. I am pretty sure you can also use other similar kinds of small fish like Anchovy, Herring or even Mackerel.
Other recipes require using a pressure cooker to make this recipe but slow cooking also works fine. It takes about 40 mins to an hour to cook on low heat uncovered. The ultimate goal is to reduce the liquids to half and get the fish meat and small fish bones to become so tender without the fish breaking into pieces.
How to make homemade Spanish Sardines?
This is the slow-cook way of making Spanish-style sardine.
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Remove the heads and guts and wash the sardines.
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At the bottom of a small pot, arrange some of the olives, carrots, bay leaf, peppercorn, and garlic.
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Lay 3-4 pieces of sardines on top. Repeat this layering until all sardines are used.
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Sprinkle the chili flakes and salt evenly over the sardines.
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Pour the olive oil and water over the sardines. Add more water to make sure that the sardines are submerged in the liquids.
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Bring it to boil over medium-low heat. Once it boils, add the vinegar. Let it cook for 45 mins to an hour or until the liquids are reduced to half and only the oil is left.
Cook some more and bottle them up!
You can store these Spanish Sardines for later in jars or they can be a great giveaway ideas to friends and relatives. You can also make some bucks selling them. Make sure though that you sterilize your jars or bottles properly and that you follow the correct way of canning food.
Two ways to sterilize your jars:
1. Wash the jars and lids thoroughly. Let dry. Then put the bottles inside the oven at 100° C for 5-10 minutes.
2. Wash them thoroughly. Put them in a deep pot, fill with water and let boil. Then let dry.
If to be consumed within some days to a week, just transfer them in a sterilized jar or container and place in the fridge. But if you want to have your sardines lasting longer then you have to do a proper canning.
There is the boiling water bath canning that can probably make it last for a month or so. Here is a very inf
If you are planning to sell commercially, please do a proper pressure canning using a pressure canner or cooker.
You might also be interested in my Gourmet Tuyo recipe.
Homemade Spanish Sardines
Ingredients
- 12 medium sardines - "Tamban" can befresh or frozen
- 1 cup olives
- 5 big cloves garlic - sliced
- 1 medium carrot - cut into flower shapes
- 3 pieces bay leaves
- 10-12 pieces peppercorn
- ¼ teaspoon chili flakes or 2 pieces spicy chili - chopped
- 1 cup olive oil
- ½ tablespoon kosher salt
- 1 cup water (or more)
- 1 tablespoon vinegar
Instructions
- Cut off the heads and clean the sardines.
- At the bottom of a small pot, arrange some of the olives, carrots, bay leaf, peppercorn, and garlic. Lay a single layer of sardines on top. Then repeat this layering of spices and sardines until all are used.
- Sprinkle the chili flakes and salt evenly over the sardines.
- Pour the olive oil and water over the sardines. Add more water to make sure that the sardines are submerged in the liquids.
- Bring it to boil over medium-low heat. Once it boils, add the vinegar. Let it cook for 45 mins to an hour or until the liquids are reduced to half and only the oil is left.
Video
Nutrition
This Spanish Sardines recipe was first published in September 2017. Updated to include additional information but the recipe remains the same.
I try to make this now,, surprisingly its good taste so yummy i love it thanks for sharing.
Happy that you like it, Flora.
Hi! Are the bones as soft as the ones cooked in pressure cooker? Thanks.
No, they are not as soft but soft enough.
Hi 🙂 This looks yummy 🙂 Im gonna try this..
Am I suppose to remove the scales of the Tamban fish?
No need, Irene.
Hello! I made your recipe and it was a hit! Thank you so much for sharing it. I just want to ask how many times i can re-use the oil from the first batch. Thank you again for your generosity.
Hi Elen, I would not recommend reusing the oil.
How would I know only oil is left after boiling?
Most the liquids will be gone after boiling it long, a little left should be okay.
Hello po hanngang ilang days po tinatagal neto pag nasa jar containers. Gusto ko po sana mag preserve ng ganitong pag kain ng maramihan
Hi Hanz, if you are planning to sell it I would suggest attending a proper canning course for the proper handling of canned foods.
Can i use vegetable oil instead of olive oil?
Eden, olive oil adds a nice flavor to it but sure you can also use other oil. I usually see others using corn oil.
Hi bebs,I tried to cook tawilis on a pressure cooker but unfortunately the meat was totally separated.somebody teach me to fry first the fish.is it the best way to cook spanish sardines(tawilis).thanks*dindo enerio*
Thanks for the tip, Dindo. But maybe you can also just shorten the pressure cooking time. That is why I like slow cooking better so you can check the doneness anytime.
Hello.
Am planning to make spicy spanish sardines a business...how will i do it to make the fishbone tender.
Thanks Miles
You can cook it in a pressure cooker.
I tried the recipe po pero nlimutan ko tanggalin ung kaliskis ng isda kaya mejo malansa. Any suggestion po pra maayos pa ang luto pagganun?
I love cooking and your recipe looks very good.
I bought the tiny version of frozen sardines and I'm just wondering how long would I cook in the pressure cooker?Can I also put the vinegar before starting to cook in the pressure cooker?
Please help me and thank you.
Hi Aida, you have to reduce the pressure cooking time as they are smaller, try 15 minutes. And yes to vinegar before cooking.
Terrific this is just the way of a sardine recipe I was looking for. Many thanks Bebs at Foxy.
You`re welcome 🤗
Hi , i would love to try to make your homemade spanish sardines can you tell me what sort of olive oil do you use, is it for salad or for cooking , and do you use olives in water or oil. thanks and looking forward for your immediate reply.
Olive oil for cooking. You can also use vegetable oil. Olives in water can be used.
This looks good! I was wondering if I could use my instant pot? And how long would I cook it for? Thank you!!
Hi Tekya, pressure cook for 20-25 minutes.
Thanks! Great blog and i want to try your spanish sardines recipe soonest. I have a farm and i want try it with herbs or kamias. I want to follow your blog . Great job! 👍
Thanks, Liz. Hope you like it. Have you tried drying kamias? I think that would be great to use for it.
Great recipe! I made it as you gave it ...but had to use canned sardines (Spanish in olive oil). I also added sweet gherkins, but by the time everything finished cooking the gherkins lost their sweetness. So next time I'm going to try a couple of changes: (1) increase the chili, (2) use black olives instead of green, and only half s many (3) add gherkins, but later in the cooking, and (4) add the vinegar (1/2 balsamic, 1/2 red wine) near the end of the cooking. My wife is from Manila, ...and I have been trying to find the perfect sardine recipe for her (she eats them like candy). Thanks for the great recipe.
Thanks for the great review Richard. Lucky wife to have a husband who finds ways to make her happy! Keep it up!😉
Hallo! Where can you buy the fish here in Germany? Is it available in Rewe or from the Asian store?
Yes, I was able to get the frozen sardines in Kaufland and other similar grocery stores. But I think they are not available all-year-round.
Hi Ms. Bebs, i tried this recipe with galonggong and bangus and it turned out really good. I used small size of bangus on it. The only changes i made is I doubled the chili on it to make it spicy. Thank you for your recipe.
Wish i can post a pictures of it 😊
Sounds lovely, Shan! Send me the photos thru our Fb page or email.
cant replace sardines into chicken?
Hi Saida, I haven't tried it so I cannot say how it will turn out. But you can try, of course.
What are the ways to make homemade Spanish sardines last for years in a jar?
Hi Lili, I usually only make it for personal use and they are usually gone in several days or weeks. You have to learn proper ways of canning if this is your aim.
it's a great help....
I've tried cooking this recipe with tamban fish. The taste is ok. My concern is that the fishbones did soften.
I love to cook..and I try to cook of Spanish bangus(milk fish)sardines..but I have a question,aside from olive oil,is it ok if I use other brands of cooking oils or products??please need help thanks and god bless😊😊
Sure, you can use corn oil or sunflower oil or other oils that have no intense flavor.
First time in your blog.
Welcome to Foxy Folksy Desiree!
Hi!
Is galonggong a good option?
Thanks!
Gina
Hi Gina, it could work but the meat texture of galunggong (round scad) is quite different from sardines, so expect a difference there.
Can I use boneless bangus? How long do I cook it? Thnx
Yes, you can and it depends on the size or thickness of the fish.
Please share some recipes.
Thank you.
Can i replace sardines with bangus ?
sure you can, Analiza. It may only take a little longer to cook because as they are bigger and has thicker fishbones.
If I use a pressure cooker, how long do I cook it for?
Hi Dads, it depends on the make of your pressure cooker. Also, electric PC works differently from the stove-top. If using stove-top, it can take up to 20-30 minutes when it starts to whistle.
when do this food last if its in a jar?
Hi Gene, I have not stored them in jars myself so I can only say what I've read from people who did. If the canning or bottling is done correctly, it can last up to 2 years or more.
Hi Beb, I was looking for Ube Haleya recipe and found yours. I am also from the Philippines leaving in us. Thank you for sharing and good luck on your blog.
Sally.
thanks for sharing .. this recipe is good specially this coming Lent season ..
Thank you so much for this wonderful food blog. I have been following your site for a few months now. The Spanish Sardines recipe is my latest download wherein I used frozen herring (we get a lot of them here in Victoria, BC, Canada in December).
I have shared your site in my FB group so expect some increased traffic.
Keep up the good work!
Hi Tess! Thanks for sharing our blog with your FB group that, that would really be great!