The Government highlights Mallorca’s sardine with a documentary and a recipe book

These initiatives promote the sardine as a local, healthy, sustainable product deeply rooted in the culinary tradition of the Balearic Islands.

The Ministry of Agriculture, Fisheries and Natural Environment presented yesterday evening, Monday, May 11th, the recipe book and documentary “The Sardine of Mallorca: An Unknown Treasure”, two initiatives promoted by the Ministry with the aim of encouraging sardine consumption and highlighting this oily fish as a local, healthy, sustainable product closely linked to the maritime tradition of the Balearic Islands.

The event forms part of the Sardine Fair celebrations, which will take place from May 14th to 17th at Palma’s fishermen’s quay, and was attended by the Minister of Agriculture, Fisheries and Natural Environment, Joan Simonet; the Director General of Fisheries, Antoni M. Grau; and the Director General of Agri-food Quality and Local Products, Joan Llabrés, among other authorities.

The recipe book, created in collaboration with the School of Hospitality of the Balearic Islands (EHIB), includes traditional recipes as well as modern gastronomic proposals featuring sardines as the main ingredient. The publication presents this product as a nutritious, versatile, and thoroughly Mediterranean food, and aims to help restore its prominence both in homes and in the restaurant sector.

During the event, the documentary of the same title was also screened, an audiovisual piece focusing on the sardine as an element connected to maritime culture, gastronomy, and local products in the Balearic Islands.

Minister Joan Simonet emphasized that “it is a product of great quality, very much our own, and one that often does not receive the recognition it deserves. In season, it is also a fresh product at a very affordable price and forms part of the basic diet. Initiatives like this allow us to continue bringing local products closer to the public, especially through cuisine and outreach.” He also added that “supporting the consumption of local fish means supporting the fishing sector of the Balearic Islands and promoting healthy eating.”

The recipes included in the publication are: Sardine bruschetta with garlic butter, Smoked sardine nigiri, The traveling focaccina, Sardines in cider with Padrón peppers, Escalivada with sardines and caramelized goat cheese, Mini sardine tartlets with leek, shiitake mushrooms, and confit tomato with sardine sauce, Coca de trempó with tomato tartare, white garlic mousse, and marinated sardines, Paprika potatoes with sardines and caramelized onion, Brioche with avocado aioli, caramelized onion, and crispy sardines, Grilled sardines with blended escalivada and mashed potatoes, Sardine tacos with trampó, and Traditional sardine espeto.

In addition, during the days of the Sardine Fair, visitors will not only be able to taste this fish, but there will also be a dedicated area featuring a selection of Mallorcan white wines.

The recipe book will be distributed free of charge during the fair and will also be available in digital format on the website of the Agri-food Promotion Service.