Marinate: Arrange the cleaned sardines in a glass container. Pour 1 cup of white wine vinegar over them and add the salt. Cover and refrigerate for 3 days.

Prepare: At the end of the third day, remove the sardines and drain them well. If you are using a filling (shrimp, octopus, or pickles), prepare it in advance.

Roll: Lay each sardine flat and place your preferred filling on top. Roll it tightly and secure with a toothpick.

Serve: Arrange the sardine rolls on a serving plate. Drizzle with 3 tablespoons of extra virgin olive oil, then sprinkle with parsley and dill. Serve chilled.

Do not roll the sardines before they have marinated for three days. If rolled before the texture has firmed up sufficiently, they may fall apart. The filling is optional; they are just as delicious on their own.