Slane srdele (Kali, island of Ugljan)

Ingredients:

• cleaned sardines (usually smaller sardines or anchovies are salted)
• salt
• olive oil

Preparation:

Remove the shells and heads from the sardines. Arrange them in a larger container, making sure they do not overlap, then salt them with coarse sea salt, then arrange the second row of sardines and salt them. We stack as many rows as we have fish. Then everything is covered with a wooden lid on which a weight is placed, i.e. something heavy to press them down. Add a little water and let the sardines stand. Then they should be carefully cleaned and placed in jars and olive oil should be added. Salted sardines (or anchovies) are usually eaten for brunch with bread and wine, or as an appetizer.