Srdele na šćapu

Ingredients:

• approximately 10 larger sardines per person
• salt

Preparation:

The shells and head are removed from the sardines and then put on a “skewer”, that is, a sharpened stick made of a piece of board. Salt them well and put them on a strong grill, preferably from vine branches. The skewer is placed on two stones and grilled for a short time, approximately 2 to 3 minutes. First, it is baked so that the sardine bone is on the bottom, and after turning it on the top side. When they are ready, they are carefully removed from the sticks and shaken into a container ( teću ) and covered to sweat, i.e. to stand for a few minutes and release their sauce ( shug ). Don’t oil sardines because they have their own fat.

Note:

Sardines on a skewer (or on a spit) are also prepared on some South Dalmatian islands, in fact it is considered to be an original dish from the island of Lastovo (there the sardines are eviscerated). However, in Salim on Dugi otok, they are considered a typical dish of that place. It is considered that sardines are good for baking since St. Ante (mid-June) and the whole summer. They are usually served with a salad of tomatoes ( pomidora ) and cucumbers ( kukumara ) or leso with potatoes cooked in their skins.