450 g sardines
300 g onions
100 ml white wine vinegar
1 bay leaf
Clean the sardines, peel off the heads and remove the entrails. Alternatively, one can also remove the middle bone. Fry sardines in oil on both sides and drain on kitchen paper.
Cut the onion into halves, fry in oil. Add bay leaf and cloves, salt. Add the white wine vinegar, bring to boil and then turn off the heat.
After two minutes bring to boil again and then let to cool completely. Put sardines and onions (with marinade) in layers in a big pot or bowl. Let it marinade in the refrigerator for at least one night.
This dish, which is known both in Veneto (Italy) and on the Slovenian Adriatic coast, dates back to the time when the fishermen had to get along without refrigerators. To make the large quantities of fish last longer, they put them in the marinade called saòr.