Sweet and Sour Marinated Sardines (Sarde in Saor)
Fried sardines left to marinate under a blanket of slow-cooked onions, white wine vinegar, raisins and pine nuts. A classic Venetian antipasto that tastes even better the next day.
Servings
Ingredients
Nutrition
Per serving
Steps
Fry the sardines
Pat the sardines dry and dust them lightly in flour, shaking off the excess. Heat the sunflower oil in a wide frying pan to 170–180°C (340–350°F) and fry the sardines in batches for about 2 minutes per side, until golden and crisp. Drain on paper towel and sprinkle with a little salt right away, while they are still hot.
- 800 g sardines
- 60 g flour
- 300 ml oil
- pinch salt
✅ Done when: the sardines are golden brown and crisp outside, and the flesh is opaque and fully cooked through
Soften the onions
Heat the olive oil in a large, wide pan over low heat. Add the sliced onions and a pinch of salt, then cook gently, stirring from time to time, for 25–30 minutes, until the onions are completely soft, sweet and translucent but not browned. This slow, low cooking is what gives its mellow sweetness, so don't rush it or raise the heat.
- 80 ml olive oil
- 1 kg onions
- pinch salt
✅ Done when: the onions are soft, pale gold and almost melting, with no crunch left
Add vinegar and sugar
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Plump raisins, toast pine nuts
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Layer sardines and onions
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Marinate and serve
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Fry the sardines
Pat the sardines dry and dust them lightly in flour, shaking off the excess. Heat the sunflower oil in a wide frying pan to 170–180°C (340–350°F) and fry the sardines in batches for about 2 minutes per side, until golden and crisp. Drain on paper towel and sprinkle with a little salt right away, while they are still hot.
- 800 g sardines
- 60 g flour
- 300 ml oil
- pinch salt
✅ Done when: the sardines are golden brown and crisp outside, and the flesh is opaque and fully cooked through
Soften the onions
Heat the olive oil in a large, wide pan over low heat. Add the sliced onions and a pinch of salt, then cook gently, stirring from time to time, for 25–30 minutes, until the onions are completely soft, sweet and translucent but not browned. This slow, low cooking is what gives its mellow sweetness, so don't rush it or raise the heat.
- 80 ml olive oil
- 1 kg onions
- pinch salt
✅ Done when: the onions are soft, pale gold and almost melting, with no crunch left
Add vinegar and sugar
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Plump raisins, toast pine nuts
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Layer sardines and onions
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Marinate and serve
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The Story Behind the Dish
Sarde in saor began as a practical dish made by Venetian fishermen and sailors, who needed a way to keep fried fish edible during long days at sea. Frying the sardines and then covering them in vinegar and onions acted as a natural preservative, long before refrigeration existed.
Over time raisins and pine nuts, both goods that arrived through Venice's spice trade with the East, were added to soften the sharp vinegar with sweetness, turning a sailor's ration into one of the city's most loved antipasti.
⭐ Why It's Famous
It captures the whole story of Venice on one plate: a port city's practical fish preserve dressed up with exotic sweet touches from its trading routes, and it is still served in every bacaro (wine bar) in town.
💡 Fun Fact
Sarde in saor is traditionally eaten on boats during the Festa del Redentore in July, when Venetians fill the lagoon with lights and share this dish, made a day or two ahead, as a picnic afloat.
Venice, Veneto
45.44°N, 12.32°E
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