Lañadas sardines from Pontedeume
These rely typical dish of Pontedeume is directly linked to the sardine season , but more specifically , during the summer months, is the ideal time to taste these dish.
To enjoy some lañadas sardines is necessary to peal the sardines and after pealing them, they have to be cleaned, you cut them very centrally and you extract the head, but not the dorsal spine. Now you need to salt them and let them be. After two or three hours, they are cleaned again and then they must dry in a place with plenty of airflow. Is the next day when you can begin their preparation on the grill.
The origin of these dish originates in the time in which the methods used for the conservation of food where based in salting, drying y and smoking. With the arrival of new methods for conservation of food, these traditional techniques where displaced.
But in the case of the lañadas sardines, the Cantina Río Covés in Pontedeume offers these cooked fish in a traditional way thanks to the recuperation of these dish that shows the connection of Pontedeume with the marine world.
Information and images courtesy of Inmaculada Sánchez Leira, owner of Cantina Río Covés (Pontedeume)