Preparation

• Remove the head and entrails of the sardines, ensuring to eliminate all the viscera.
• Rinse the sardines under cold running water and let them drain well in a colander for a few minutes.
• Separate the central bone from the sardine loins and cut them into fillets, ensuring that no small bones remain.
• In a bowl, prepare a brine by mixing cold water with 10-12% salt. Stir until the salt is completely dissolved.
• Submerge the sardine fillets in the brine and let them sit for 5 minutes to absorb the salty flavor.
• Remove the sardines from the brine and marinate them in white wine vinegar for 30 minutes, ensuring that all pieces are covered.
• Remove the fillets from the vinegar and place them on a plate to prepare for serving.
• Drizzle the fillets with a splash of extra virgin olive oil to give them a smooth, silky touch of flavor.
• Serve the fillets accompanied by ripe tomato diced into small cubes, chopped chives, and spring onion finely julienned. If you prefer, soak the spring onion in cold water for a few minutes to make it milder and shinier, and add a pinch of freshly ground pepper.