This SEASON sardines product is already exceptionally clean - containing only sardines, olive oil, and salt with zero seed oils. The DIY version replicates this using fresh sardines and high-quality organic ingredients, though it produces a refrigerated product rather than shelf-stable canned sardines due to home food safety limitations.
Based on: Skinless & Boneless Sardines in 100% Olive Oil
· Makes approximately 10 servings (equivalent to 5 commercial cans)
· Serving: 0.5 cup (85g)
Why This Recipe is Seed Oil Free
Commercial Skinless & Boneless Sardines in 100% Olive Oil from SEASON often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Skinless & Boneless Sardines in 100% Olive Oil may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Fresh whole sardines
1.2 kg (2.6 lbs) whole fish, yielding ~850g cleaned fillets · Wild Planet or local fish market wild-caught sardines
Primary protein source - provides omega-3 fatty acids, complete amino acids, and the distinctive sardine flavor
Extra virgin olive oil
400ml (1.7 cups) · California Olive Ranch Organic Extra Virgin Olive Oil
Preservation medium and healthy fat source - creates anaerobic environment while adding monounsaturated fats and vitamin E
Sea salt
12g (2 tablespoons) · Redmond Real Salt or Celtic Sea Salt
Natural preservative and flavor enhancer - draws moisture from fish while providing essential minerals
Instructions
Step 1. Clean and prepare sardines: Rinse 1.2kg fresh sardines under cold water. Remove scales by scraping against the grain with a knife back. Cut behind the gills and gut the fish, removing all internal organs. Rinse cavity thoroughly. For skinless preparation, make a shallow cut behind the head and peel skin toward the tail - it should come off in one piece. Pat completely dry with paper towels.
Step 2. Fillet the sardines: Lay fish on cutting board. Using a sharp fillet knife, cut from behind the gills down to the backbone, then turn blade parallel to board and slice along backbone toward tail, keeping blade angled slightly downward. Flip fish and repeat on other side. Run fingers along fillets to locate pin bones - use tweezers to remove any remaining bones. You should have approximately 850g of clean fillets.
Step 3. Salt cure briefly: Sprinkle fillets evenly with 8g (1.5 tablespoons) sea salt. Layer in single layers on wire racks set over baking sheets. Refrigerate uncovered for 2 hours - this draws out excess moisture and firms the flesh. After curing, rinse quickly under cold water and pat completely dry. This step is crucial for preventing spoilage.
Step 4. Sterilize storage containers: Use clean glass jars (Mason jars work well). Boil jars and lids for 10 minutes to sterilize. Allow to air dry completely. This reduces bacterial contamination that could cause spoilage in the oil environment.
Step 5. Pack sardines in oil: Layer cured fillets in sterilized jars, leaving 1-inch headspace. Sprinkle remaining 4g (0.5 tablespoon) salt between layers. Slowly pour California Olive Ranch organic olive oil to completely cover fish by at least 0.5 inches - sardines must be fully submerged to prevent oxidation and spoilage. Tap jars gently to release air bubbles.
Step 6. Final preparation and storage: Wipe jar rims clean and seal with sterilized lids. Label with date prepared. Refrigerate immediately and allow flavors to meld for 24 hours before first use. Unlike commercial canned sardines, these are not pressure-processed, so they must remain refrigerated at all times.
Step 7. Usage and portioning: Each 85g serving equals approximately 3-4 sardine fillets with oil. Use clean utensils each time to prevent contamination. Gently warm to room temperature before serving if desired, or enjoy chilled. The olive oil will solidify when cold but liquefies quickly at room temperature.
Storage
Refrigerate at 35-38°F immediately after preparation. Use within 7-10 days for optimal freshness and safety. Always use clean utensils when removing sardines. Unlike commercial canned products, this is not shelf-stable and requires continuous refrigeration.
Cost Comparison
Cost per serving (homemade)$1.91
Cost per serving (store-bought)$2.50
Savings24%
Moderate savings with significantly higher ingredient quality. Fresh wild sardines provide superior omega-3 content compared to mass-processed versions. Upfront cost is higher but olive oil and salt last for many batches.