Smoked Sardines Recipe

Make brine

In a nonreactive bowl, combine 2 cups water, 2 tbsp kosher salt, 1 tbsp brown sugar, 1 bay leaf and 8 peppercorns. Stir until salt and sugar dissolve.

Brine sardines

Submerge the gutted, rinsed sardines in the brine. Cover and refrigerate 20–30 minutes (no longer than 1 hour) to firm the flesh. Remove sardines and pat dry thoroughly with paper towels.

Prepare fish

If you did not brine, rinse the sardines, pat dry inside and out, and remove any remaining scales. Use kitchen shears to trim fins if desired. Score each side once to help smoke penetrate.

Season

In a small bowl mix 2 tsp kosher salt, 1 tbsp brown sugar, 1 tsp black pepper, 1 tsp smoked paprika and 1 tsp garlic powder. Rub a light coating of olive oil (2 tbsp) over each sardine, then rub the spice mix evenly inside cavity and on the outside. Squeeze half the lemon over the fish and reserve the other half for serving.

Preheat smoker or grill

Prepare your smoker or set up a grill for indirect heat: heat to maintain a temperature of 180–220°F (82–104°C). If using a charcoal grill, bank coals to one side and use a drip tray; place soaked wood chips on coals or in a smoker box. If using an electric or pellet smoker, preheat to 200°F (93°C).

Smoke

Arrange sardines skin-side down on the smoker racks or on a grill rack over the drip tray. Smoke at 180–220°F (82–104°C) for 25–35 minutes, until flesh is opaque, flakes easily and reaches an internal temperature of 140–145°F (60–63°C). Rotate racks or flip once halfway through for even smoking.

Finish

Remove sardines from smoker and let rest 5 minutes. Drizzle with any remaining olive oil and squeeze remaining lemon half over the fish. Sprinkle chopped parsley.

Prepare wood and heat source

Soak 1 cup wood chips for 30 minutes, then drain. If using charcoal, light coals and let ash form; add wood chips directly to coals or in a foil packet with holes placed on coals. For gas grills, use a smoker box or foil packet placed over the burner. Maintain a low, steady temperature in the 180–220°F range and ensure good ventilation.

Manage smoke

Replenish wood chips as needed every 20–30 minutes for steady smoke. Monitor temperature with a reliable thermometer and adjust vents or burners to keep it stable.

Serve the smoked sardines hot or at room temperature with crusty bread or crackers. Garnish with extra parsley and lemon wedges. For storage, refrigerate in an airtight container for up to 3 days or pack in oil and refrigerate up to 1 week.