Where would Sicilian food be without fish?
Sicily is an island, and a Catholic one at that, where the people were obliged to fast and abstain — refrain from eating meat — on certain days, mainly Lent and on Fridays.Catholics are no longer required not to eat meat on Fridays but Sicilians eat a lot of fish.
One very popular fish is the sardine, still relatively cheap in Sicily and easily available. The photograph was taken in the Palermo market in December 2008. At that time 4 euros were about $8.00 Australian.
For example you cannot go to Sicily and not eat Pasta con le sarde
There are many regional variations of this sauce, often called by the same name, but the most famous is from Palermo made with wild fennel, pine nuts, saffron and currants.
Sardines are perfect on a BBQ, and baked, but Sicilians also like them crude (raw) e conzate (and dressed), crude e condite in Italian. Although they are called raw, they are cooked by the lemon juice in the marinade.
Sardines are sustainable, and a good choice if you are concerned about the environment. Marinaded sardines make a great antipasto and lose that strong fishy taste that those people-who-do-not- like sardines hate.
When I first came to Australia we were unable to buy sardines, now they have become very popular (similar to squid, both were used for bait!).
The sardines must be fresh, freshly cleaned and filleted with no head, central spine or innards. Begin your preparations one day ahead.
sardines, 1-3 per person
lemons, juice of 3-4
garlic, 3 cloves, chopped
extra virgin olive oil
parsley and fresh oregano, ¾ cup, cut finely.
Arrange the fish in one layer on a plate or wide vessel and pour the juice of the lemons on top (this lemon juice will be discarded).
Seal with plastic wrap and refrigerate for 3-6 hours. They are ready when they have turned almost white.
Drain the juice well. I use a colander and then quickly dry the fish on a paper towel.
Arrange the fillets in a single layer on a large plate.
Sprinkle the fish with herbs, garlic and salt and pepper.
Dress with the extra virgin olive oil, cover with plastic wrap and refrigerate again for about an hour until ready to serve.