Popular belief associates sardine consumption with months lacking the letter 'r', meaning from May to August. However, José María Sánchez, a fishmonger from Seville, offers a new perspective based on his professional observations: heat is the determining factor for the fish's quality.
According to Sánchez, rising temperatures cause sardines to become «plumper». Therefore, he considers July, August, and the first weeks of September to be the optimal times to enjoy them, as this is when they accumulate more healthy fat and acquire a more intense flavor and juicier texture.
“"The hotter it gets, the fattier the sardine becomes."
This fat accumulation during the warmer months not only enhances flavor but also makes the fish juicier when cooked. The expert recommends brief cooking to preserve their tenderness and suggests experimenting with marinades of garlic, paprika, or lemon to enhance their taste.
To ensure product freshness, Sánchez advises paying attention to the smell: fresh sardines emit a mild sea aroma, whereas a very strong odor may indicate they are not at their best.
