Sa Merca

Name: Sa Merca
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Sarda
Ingredients: 1400 g whole grey mullet; 2.5 l Water; 40 g coarse sea salt; 2 pieces dried bay leaves; 120 g coarse sea salt; 250 g fresh marsh samphire or sea purslane; 15 ml Extra virgin olive oil

Sa Merca is a traditional Oristano dish of poached grey mullet cured in coarse sea salt and wrapped in wetland marsh grass, also known as merca de Cabras.

🇮🇹Italy· Sardinia

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 290 kcal

Ingredients

0 of 7 gathered

Servings

1400 g whole grey mullet — 4 whole fish, scaled, gutted, heads left on
2½ l Water — for poaching
40 g coarse sea salt — for the poaching water
2 pieces dried bay leaves — for the poaching liquor
120 g coarse sea salt — for dry-curing the cooked fish
250 g fresh marsh samphire or sea purslane — washed and dried, representing traditional ziba marsh grass
15 ml Extra virgin olive oil — optional light drizzle for serving

Equipment

•Wide shallow fish poacher or large pan
•Wire cooling rack
•Slotted fish spatula
•Baking parchment

Nutrition

Per serving, approximate

Calories: 290 kcal
fat: 16 g
carbs: 1 g
fibre: 1 g
protein: 34 g
calories: 290 kcal

Instructions

1
Rinse the gutted mullets thoroughly inside and out with cold running water, then pat dry with kitchen paper.
2
Bring the water, bay leaves, and the smaller measure of coarse sea salt to a gentle boil in a wide pan.
3
Lower the whole mullets into the simmering water in a single layer so they cook evenly.
4
Simmer gently over low heat for twelve to fifteen minutes until the flesh turns opaque and just yields to the touch.
5
Lift the mullets out carefully with a slotted spatula onto a wire rack to cool and drain thoroughly.
6
Rub the cooled fish generously inside the cavity and all over the skin with the curing coarse sea salt.
7
Spread half of the marsh greens over a large sheet of baking parchment to create a dense bed.
8
Place the salted fish side by side over the greens and cover them completely with the remaining marsh greens.
9
Wrap the parchment parcel tightly around the fish and greens, then seal it inside an airtight container.
10
Refrigerate the bundle for twenty-four hours so the salt cures the flesh and absorbs the herbal marsh flavour.
11
Unwrap the mullets, gently brush off the excess surface salt, and peel away the skin to reveal the firm flesh.
12
Serve the cold flaked fish immediately with a light drizzle of olive oil if desired.

Chef's tips

Always cool the poached mullet completely before salting, as warm fish will absorb too much salt and turn unpleasantly harsh. Keep the curing fish continuously refrigerated to ensure safe preservation. If authentic Sardinian ziba marsh grass is unavailable, fresh marsh samphire or glasswort provides the correct clean coastal herbal aroma.

Ingredient substitutions

fresh marsh samphire or sea purslane → fresh sea aster or edible halophyte marsh greens
grey mullet → sea bass, though grey mullet is the strict lagoon tradition

Storage

Keep wrapped in the refrigerator and consume within three days.

Reheating

Do not reheat, as this dish is meant to be eaten cold or at cool room temperature.

Common mistakes to avoid

•Leaving the fish to cure at room temperature instead of in the refrigerator.
•Overboiling the mullet, which causes the delicate lagoon fish to break apart before it can be salted.
•Failing to brush off excess coarse salt crystals before serving, resulting in an overly salty bite.

Serving suggestions

Serve chilled with crisp pane carasau and a glass of chilled Vernaccia di Oristano.Pair with a fresh celery and raw fennel salad dressed simply with lemon and olive oil.