The classic - draped over salad leaves, slices of tender potato, or in between fluffy slices of country bread, escabeche of sardine is a flavorful classic that the Mediterranean countries like to all claim as their own. Originating from the Moorish occupation in Spain, the classic - fried in olive oil and finished with vinegar, has traveled throughout the world to be adapted to local ingredients. From saffron or onions throughout Europe, to vinegary versions in the Philippines, jalapeños added in Mexico, or scotch bonnet editions in Jamaica, the dish has a beloved history.
