{"id":4345,"date":"2026-08-04T09:57:33","date_gmt":"2026-08-04T09:57:33","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-griegos\/sardeles-sta-karvouna\/"},"modified":"2026-08-04T09:57:33","modified_gmt":"2026-08-04T09:57:33","slug":"sardeles-sta-karvouna","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-griegos\/sardeles-sta-karvouna\/","title":{"rendered":"Sardeles sta karvouna"},"content":{"rendered":"\n<style>\n#recipe-es-gr-sardeles-sta-karvouna{--page:#f8f5ef;--paper:#fff;--warm:#fffdf9;--ink:#18201e;--copy:#46514e;--muted:#68726f;--line:#e7dfd4;--strong:#d8cbb9;--gold:#a36b12;--gold-d:#6d4307;--night:#192622;--sage:#176745;--blue:#285c9d;--rose:#994435;--violet:#6c5094;--shadow:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);--font:\"Barlow\",\"Avenir Next\",\"Segoe 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print{#recipe-es-gr-sardeles-sta-karvouna{width:100%;margin:0;color:#000;font-size:10pt}#recipe-es-gr-sardeles-sta-karvouna .tsh-quick-nav,#recipe-es-gr-sardeles-sta-karvouna .tsh-hero{display:none!important}#recipe-es-gr-sardeles-sta-karvouna .tsh-card,#recipe-es-gr-sardeles-sta-karvouna .tsh-masthead,#recipe-es-gr-sardeles-sta-karvouna .tsh-close{box-shadow:none;border-radius:0;break-inside:auto}#recipe-es-gr-sardeles-sta-karvouna .tsh-step,#recipe-es-gr-sardeles-sta-karvouna .tsh-ingredient-card,#recipe-es-gr-sardeles-sta-karvouna .tsh-practical-card,#recipe-es-gr-sardeles-sta-karvouna .tsh-faq{break-inside:avoid}#recipe-es-gr-sardeles-sta-karvouna details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-es-gr-sardeles-sta-karvouna\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-gr-sardeles-sta-karvouna\" aria-describedby=\"recipe-summary-es-gr-sardeles-sta-karvouna\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Sardinas enteras, parrilla muy caliente y ali\u00f1o limpio al final<\/p><h2 class=\"tsh-title\" id=\"recipe-title-es-gr-sardeles-sta-karvouna\"><span class=\"tsh-title-main\"><b>Sardeles sta karvouna<\/b> con piel tostada,<\/span><span class=\"tsh-title-accent\">asadas a fuego fuerte y ali\u00f1adas despu\u00e9s con lim\u00f3n, ajo y or\u00e9gano<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-es-gr-sardeles-sta-karvouna\">Las sardinas frescas se secan, se untan con poco aceite y se asan a fuego fuerte hasta que la piel se ampolla y el centro alcanza 63 \u00b0C. El ali\u00f1o de lim\u00f3n, ajo y or\u00e9gano se a\u00f1ade solo despu\u00e9s de cocinarlas.<\/p><ul class=\"tsh-tags\" aria-label=\"Clasificaci\u00f3n de la receta\"><li>Plato principal de pescado<\/li><li>Cocina griega<\/li><li>Parrilla<\/li><li>F\u00e1cil<\/li><\/ul><\/div><figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Sardeles-sta-Karvouna-Greek-Grilled-Sardines-1.webp\" alt=\"Fuente amplia de sardinas enteras a la parrilla con lim\u00f3n, hierbas, aceite de oliva, pan y un pa\u00f1o azul de rayas\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>La piel tostada permanece intacta y el ali\u00f1o fresco se reparte despu\u00e9s de retirar el pescado de la parrilla.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--5\" aria-label=\"Cantidad, tiempos y estimaci\u00f3n nutricional\"><div class=\"tsh-fact\"><dt>Cantidad<\/dt><dd>4 raciones<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparaci\u00f3n<\/dt><dd>20 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cocci\u00f3n<\/dt><dd>10 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Total<\/dt><dd>30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Por raci\u00f3n<\/dt><dd>\u2248 400 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Navegaci\u00f3n r\u00e1pida por la receta\"><a href=\"#presentacion-es-gr-sardeles-sta-karvouna\">Presentaci\u00f3n<\/a><a href=\"#ingredientes-es-gr-sardeles-sta-karvouna\">Ingredientes<\/a><a href=\"#preparacion-es-gr-sardeles-sta-karvouna\">Preparaci\u00f3n<\/a><a href=\"#control-es-gr-sardeles-sta-karvouna\">Puntos de control<\/a><a href=\"#consejos-practicos-es-gr-sardeles-sta-karvouna\">Consejos pr\u00e1cticos<\/a><a href=\"#preguntas-es-gr-sardeles-sta-karvouna\">Preguntas frecuentes<\/a><a href=\"#nutricion-es-gr-sardeles-sta-karvouna\">Nutrici\u00f3n<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"presentacion-es-gr-sardeles-sta-karvouna\" aria-labelledby=\"presentacion-es-gr-sardeles-sta-karvouna-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Contexto, textura y t\u00e9cnica<\/p><h3 id=\"presentacion-es-gr-sardeles-sta-karvouna-title\">C\u00f3mo funciona esta versi\u00f3n de la receta<\/h3><p class=\"tsh-head-copy\">Ingredientes, transformaciones y se\u00f1ales pr\u00e1cticas que determinan el resultado.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Las sardeles sta karvouna son sardinas enteras cocinadas sobre brasas o una parrilla muy caliente. La t\u00e9cnica funciona con pescado fresco de tama\u00f1o medio, piel intacta y carne firme. No necesita una marinada larga: la sal, el aceite y la pimienta se aplican justo antes del fuego. As\u00ed la superficie permanece seca y puede tostarse, mientras el interior se cocina con rapidez sin perder demasiada humedad.<\/p><p>Secar el pescado es la primera medida contra el pegado. La humedad superficial enfr\u00eda la rejilla y genera vapor antes de que la piel se fije. Las cavidades tambi\u00e9n se limpian con papel, sin enjuagar bajo el grifo en el \u00faltimo momento. La parrilla debe estar limpia, bien caliente y ligeramente engrasada. Las sardinas reciben solo 15 ml de aceite para facilitar el contacto, no una capa gruesa que provoque llamaradas.<\/p><\/div><div class=\"tsh-prose\"><p>El primer lado necesita algo m\u00e1s de tiempo: 3\u20134 minutos antes de girar. Una esp\u00e1tula larga para pescado permite levantar cada pieza sin arrancar la piel. El segundo lado tarda 2\u20133 minutos. El aspecto ayuda, pero la seguridad se confirma en la sardina m\u00e1s gruesa: 63 \u00b0C en el centro, con la sonda lejos de la espina. Dar vueltas continuas rompe la piel y seca la carne.<\/p><p>El ali\u00f1o se prepara en un bol separado y nunca toca el pescado crudo. Se a\u00f1ade despu\u00e9s de un reposo de dos minutos, cuando la piel ya est\u00e1 firme. Lim\u00f3n, ajo, or\u00e9gano y perejil aportan acidez y aroma sin quemarse en la parrilla. Las sardinas se sirven en una fuente grande con pan, hojas verdes o ensalada de tomate. Los restos se refrigeran en menos de dos horas y se consumen durante los dos d\u00edas siguientes.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Claves para un buen resultado\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Pescado muy seco<\/h4><\/div><p>La piel se fija antes y se reduce el riesgo de que quede adherida a la rejilla.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Parrilla limpia y fuerte<\/h4><\/div><p>El contacto r\u00e1pido ampolla la piel sin cocinar de m\u00e1s el interior.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Ali\u00f1o solo al final<\/h4><\/div><p>El ajo y las hierbas conservan frescura y no se queman sobre el fuego.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ingredientes-es-gr-sardeles-sta-karvouna\" aria-labelledby=\"ingredientes-es-gr-sardeles-sta-karvouna-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Componentes medidos con precisi\u00f3n<\/p><h3 id=\"ingredientes-es-gr-sardeles-sta-karvouna-title\">Ingredientes para 4 raciones<\/h3><p class=\"tsh-head-copy\">Cantidades, preparaci\u00f3n previa y notas que afectan a la textura o a la seguridad.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"grupo-ingredientes-1-es-gr-sardeles-sta-karvouna\"><h4 id=\"grupo-ingredientes-1-es-gr-sardeles-sta-karvouna\">Para las sardinas<\/h4><ul><li><span class=\"tsh-amount\">900 g<\/span><span>de sardinas frescas enteras, escamadas y evisceradas<small>La pescader\u00eda puede prepararlas si se prefiere.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 ml<\/span><span>de aceite de oliva virgen extra<\/span><\/li><li><span class=\"tsh-amount\">6 g<\/span><span>de sal fina<\/span><\/li><li><span class=\"tsh-amount\">1 cucharadita<\/span><span>de pimienta negra reci\u00e9n molida<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"grupo-ingredientes-2-es-gr-sardeles-sta-karvouna\"><h4 id=\"grupo-ingredientes-2-es-gr-sardeles-sta-karvouna\">Para el ali\u00f1o de lim\u00f3n y hierbas<\/h4><ul><li><span class=\"tsh-amount\">30 ml<\/span><span>de aceite de oliva virgen extra<\/span><\/li><li><span class=\"tsh-amount\">80 ml<\/span><span>de zumo de lim\u00f3n reci\u00e9n exprimido<\/span><\/li><li><span class=\"tsh-amount\">3<\/span><span>dientes de ajo finamente rallados<\/span><\/li><li><span class=\"tsh-amount\">2 cucharaditas<\/span><span>de or\u00e9gano griego seco<\/span><\/li><li><span class=\"tsh-amount\">20 g<\/span><span>de perejil de hoja plana finamente picado<\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>lim\u00f3n cortado en gajos<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Al\u00e9rgenos.<\/strong> Contiene pescado. No hay otros al\u00e9rgenos alimentarios principales en los ingredientes indicados.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Equipo.<\/strong> Parrilla de carb\u00f3n o gas, cepillo para rejilla, esp\u00e1tula larga para pescado, fuente limpia y term\u00f3metro de lectura instant\u00e1nea.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"preparacion-es-gr-sardeles-sta-karvouna\" aria-labelledby=\"preparacion-es-gr-sardeles-sta-karvouna-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 5 acciones en orden<\/p><h3 id=\"preparacion-es-gr-sardeles-sta-karvouna-title\">M\u00e9todo de preparaci\u00f3n<\/h3><p class=\"tsh-head-copy\">Cada tiempo, temperatura y se\u00f1al de punto aparece junto a la acci\u00f3n correspondiente.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"etapa-1-es-gr-sardeles-sta-karvouna\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">1<\/span><h4 id=\"etapa-1-es-gr-sardeles-sta-karvouna\">Preparar el pescado y el ali\u00f1o<\/h4><span class=\"tsh-stage-time\">20 minutos<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-es-gr-sardeles-sta-karvouna\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Secar las sardinas por completo<\/h4><p>Comprobar que las sardinas est\u00e9n escamadas y evisceradas. Limpiar el interior con papel de cocina y secarlas muy bien por dentro y por fuera. Mantenerlas fr\u00edas mientras se calienta la parrilla.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-02-es-gr-sardeles-sta-karvouna\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Mezclar el ali\u00f1o de acabado<\/h4><p>Batir 30 ml de aceite de oliva con el zumo de lim\u00f3n, el ajo, el or\u00e9gano y el perejil. Reservar en un recipiente limpio y evitar cualquier contacto con el pescado crudo.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"etapa-2-es-gr-sardeles-sta-karvouna\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">2<\/span><h4 id=\"etapa-2-es-gr-sardeles-sta-karvouna\">Asar y terminar<\/h4><span class=\"tsh-stage-time\">10 minutos<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-03-es-gr-sardeles-sta-karvouna\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Calentar y engrasar la parrilla<\/h4><p>Llevar una parrilla de carb\u00f3n o gas a fuego fuerte, limpiar la rejilla y engrasarla ligeramente. Mezclar las sardinas secas con 15 ml de aceite, sal y pimienta justo antes de cocinarlas.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-04-es-gr-sardeles-sta-karvouna\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Asar sin dar vueltas repetidas<\/h4><p>Colocar las sardinas atravesadas sobre la rejilla y cocinar 3\u20134 minutos por el primer lado. Girar una sola vez y continuar 2\u20133 minutos.<\/p><span class=\"tsh-cue\">La piel est\u00e1 ampollada, la carne opaca y la sardina m\u00e1s gruesa alcanza 63 \u00b0C sin tocar la espina con el term\u00f3metro.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-05-es-gr-sardeles-sta-karvouna\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Reposar brevemente y ali\u00f1ar<\/h4><p>Dejar las sardinas 2 minutos en una fuente limpia. Repartir por encima el ali\u00f1o de lim\u00f3n y hierbas y servir con los gajos de lim\u00f3n.<\/p><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"control-es-gr-sardeles-sta-karvouna\" aria-labelledby=\"control-es-gr-sardeles-sta-karvouna-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Referencias medibles y visibles<\/p><h3 id=\"control-es-gr-sardeles-sta-karvouna-title\">Puntos de control y soluciones<\/h3><p class=\"tsh-head-copy\">La temperatura, el aspecto y la textura suelen ser m\u00e1s fiables que el reloj por s\u00ed solo.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Calor de parrilla<\/p><strong>Fuerte<\/strong><p>La rejilla limpia y bien precalentada limita el pegado.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Temperatura interna<\/p><strong>63 \u00b0C<\/strong><p>Medir en la sardina m\u00e1s gruesa sin tocar la espina.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Tiempo total<\/p><strong>5\u20137 minutos<\/strong><p>El primer lado necesita m\u00e1s tiempo y solo se realiza un giro.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Problemas habituales y correcciones \u00fatiles<\/caption><thead><tr><th scope=\"col\">Problema<\/th><th scope=\"col\">Causa probable<\/th><th scope=\"col\">Correcci\u00f3n<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problema\">Piel pegada<\/td><td data-label=\"Causa probable\">La sardina estaba h\u00fameda, la rejilla fr\u00eda o se intent\u00f3 girar demasiado pronto.<\/td><td data-label=\"Correcci\u00f3n\">Secar bien, precalentar y esperar a que la piel se desprenda con facilidad.<\/td><\/tr><tr><td data-label=\"Problema\">Carne seca<\/td><td data-label=\"Causa probable\">El pescado permaneci\u00f3 demasiado tiempo o recibi\u00f3 vueltas continuas.<\/td><td data-label=\"Correcci\u00f3n\">Retirar a 63 \u00b0C y limitar la cocci\u00f3n a un giro.<\/td><\/tr><tr><td data-label=\"Problema\">Ali\u00f1o amargo<\/td><td data-label=\"Causa probable\">El ajo y las hierbas tocaron la parrilla o las llamas.<\/td><td data-label=\"Correcci\u00f3n\">Reservar el ali\u00f1o limpio y a\u00f1adirlo \u00fanicamente despu\u00e9s del reposo.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"consejos-practicos-es-gr-sardeles-sta-karvouna\" aria-labelledby=\"consejos-practicos-es-gr-sardeles-sta-karvouna-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Despu\u00e9s de la preparaci\u00f3n principal<\/p><h3 id=\"consejos-practicos-es-gr-sardeles-sta-karvouna-title\">Servicio, conservaci\u00f3n y ajustes<\/h3><p class=\"tsh-head-copy\">Las recomendaciones responden a la textura y al m\u00e9todo concretos de este plato.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Servicio<\/h4><p>Presentar en una fuente amplia con pan, hojas verdes o ensalada de tomate. Verter el ali\u00f1o justo antes de llevarla a la mesa.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservaci\u00f3n<\/h4><p>Separar la carne de las espinas si resulta pr\u00e1ctico, tapar y refrigerar en menos de 2 horas durante un m\u00e1ximo de 2 d\u00edas.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Recalentado<\/h4><p>Templar brevemente en horno tapado a 160 \u00b0C o servir el pescado fr\u00edo en ensalada. Recalentarlo varias veces lo reseca.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"preguntas-es-gr-sardeles-sta-karvouna\" aria-labelledby=\"preguntas-es-gr-sardeles-sta-karvouna-title\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Dudas pr\u00e1cticas<\/p><h3 id=\"preguntas-es-gr-sardeles-sta-karvouna-title\">Preguntas frecuentes sobre Sardeles sta karvouna<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-es-gr-sardeles-sta-karvouna\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>\u00bfEs necesario quitar la cabeza?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>No. Puede mantenerse si las sardinas est\u00e1n bien limpias; la decisi\u00f3n es de presentaci\u00f3n y comodidad al comer.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-es-gr-sardeles-sta-karvouna\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>\u00bfPuede usarse una plancha?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>S\u00ed, siempre que est\u00e9 muy caliente y bien engrasada. La piel no tendr\u00e1 el mismo aroma de carb\u00f3n, pero se mantienen los tiempos y la temperatura interna.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutricion-es-gr-sardeles-sta-karvouna\" aria-labelledby=\"nutricion-es-gr-sardeles-sta-karvouna-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Valores aproximados por raci\u00f3n<\/p><h3 id=\"nutricion-es-gr-sardeles-sta-karvouna-title\">Estimaci\u00f3n nutricional<\/h3><p class=\"tsh-head-copy\">Calculada a partir de todos los ingredientes consumidos y dividida seg\u00fan el rendimiento indicado.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calor\u00edas<\/dt><dd>\u2248 400 kcal<\/dd><\/div><div><dt>Hidratos<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 37 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 27 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 0 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 560 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Raci\u00f3n:<\/strong> unas 3 sardinas enteras con ali\u00f1o. Estimaci\u00f3n basada en valores de referencia; las marcas, el recorte, la absorci\u00f3n y el reparto pueden cambiar el resultado.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Resultado final<\/p><p class=\"tsh-close-quote\">Piel tostada y fr\u00e1gil, carne jugosa y un ali\u00f1o c\u00edtrico a\u00f1adido cuando el fuego ya ha terminado.<\/p><p class=\"tsh-close-copy\">La frescura del pescado y una rejilla caliente importan m\u00e1s que una marinada compleja. 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