This is usually the first thing that I make when I get to Conil. The sardines are dusted with flour and shallow-fried in olive oil. They are left to marinate in the fridge. The marinade is fried onions, bay leaves, coriander seeds, white wine and white wine vinegar. They keep for several days in the fridge or can be consumed within a few hours. The flesh becomes firm and absorbs some of the vinegar. Escabeche is a common way of preserving fish; good with mackerel or red mullet. More well known outside of the province, partridge is prepared this way.
Sardinas en Escabeche
