Sardinha sem Pele e sem Espinha em Limão e Basilico - Briosa

These are whole sardines with the skin and backbone removed before canning, packed in olive oil with lemon and basil so every forkful comes out clean with nothing to pick around. The citrus keeps the oil bright rather than heavy, and the basil adds a herbal lift against the sardines' own richness, best spooned, oil and all, over a soft-boiled egg.