Fishermen in Rovinj bring in big baskets of freshly caught sardines and anchovies most mornings. I like to try to salt anchovies, but they are very small here, and the sardines are slightly bigger, so I guess salting sardines is more worthwhile.
1. Hold the head of sardine and bend backward to break its backbone and pull out internal organs. You can only do this when the fish is very fresh. No need to wash the fish.
2. Arrange in order in a stainless steel or glass container, sprinkle coarse salt on top, to roughly cover the fish, with some gaps in between.
3. Arrange another layer of fish on top, perpendicular to the layer below, then sprinkle salt on top, repeat the layers.
4. Put around 2 kg weight on top so that as liquid comes out, the sardines stay submerged.
5. Keep at around 20 degrees, for 40 days.
6. After 40 days, take sardines out, scrape gently to remove skin, hold the tail and remove backbone from the filets, store in olive oil.
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