When you stroll through the alleys of Lisbon or Portimão and the scent of charcoal fills the air, you know it’s time for sardinhas assadas – grilled sardines. This simple yet flavorful dish is firmly anchored in Portuguese culinary culture and is far more than just a summer dish. It’s a symbol of conviviality, tradition, and the unmistakable flavor of the Atlantic.
In Portugal, the sardine isn’t just a fish. It’s a cultural asset. Every year in June, when the festival honoring Saint Anthony is celebrated, the streets fill with grill stands, music, and joie de vivre. And at the center of it all: the star of the grill – the sardine.
The story behind the Sardinhas assadas
The tradition of grilling sardines over an open fire dates back many centuries. Even in ancient times, this small, fatty fish was prized for its high nutritional value and slightly salty flavor. In Portugal, grilling became particularly popular in the 20th century—not least because it was an inexpensive yet flavorful meal.
Today, the sardine is a national dish with a firm place in Portuguese cuisine. Whether at a festival or in a small fish restaurant in the Algarve, sardinhas assadas are ubiquitous.
Preparation: Simple, honest, delicious
Preparing grilled sardines is incredibly simple—and that’s precisely what makes them so appealing. The fresh sardines aren’t gutted, as the insides provide their distinctive flavor during grilling. They’re usually seasoned with coarse sea salt. Then they go straight onto the charcoal grill—no marinade, no fuss.
Typically served with:
- Boiled or mashed potatoes ( Batatas a murro )
- Green salad with vinegar and oil dressing
- Grilled pepper strips
- Country bread or cornbread
Accompany this with a cool Sagres or Super Bock – the popular Portuguese beers – or a glass of Vinho Verde , a young, fresh white wine.
When you stroll through the alleys of Lisbon or Portimão and the scent of charcoal fills the air, you know it’s time for sardinhas assadas – grilled sardines. This simple yet flavorful dish is firmly anchored in Portuguese culinary culture and is far more than just a summer dish. It’s a symbol of conviviality, tradition, and the unmistakable flavor of the Atlantic.
In Portugal, the sardine isn’t just a fish. It’s a cultural asset. Every year in June, when the festival honoring Saint Anthony is celebrated, the streets fill with grill stands, music, and joie de vivre. And at the center of it all: the star of the grill – the sardine.
The story behind the Sardinhas assadas
The tradition of grilling sardines over an open fire dates back many centuries. Even in ancient times, this small, fatty fish was prized for its high nutritional value and slightly salty flavor. In Portugal, grilling became particularly popular in the 20th century—not least because it was an inexpensive yet flavorful meal.
Today, the sardine is a national dish with a firm place in Portuguese cuisine. Whether at a festival or in a small fish restaurant in the Algarve, sardinhas assadas are ubiquitous.
Preparation: Simple, honest, delicious
Preparing grilled sardines is incredibly simple—and that’s precisely what makes them so appealing. The fresh sardines aren’t gutted, as the insides provide their distinctive flavor during grilling. They’re usually seasoned with coarse sea salt. Then they go straight onto the charcoal grill—no marinade, no fuss.
Typically served with:
- Boiled or mashed potatoes ( Batatas a murro )
- Green salad with vinegar and oil dressing
- Grilled pepper strips
- Country bread or cornbread
Accompany this with a cool Sagres or Super Bock – the popular Portuguese beers – or a glass of Vinho Verde , a young, fresh white wine.
