Sardines - the other tinned fish

i had them on toast a lot as a kiddie in England in the 60s and 70s - never see them now anywhere

My mother would put sardines on toasted bread and slather them with mustard. I prefer the ones packed in oil. I am curious about what they taste like fresh and not out of the can.

Are you by chance pregnant?

I was gifted some Spanish sardines packed in olive oil and I was shocked at how delicious they were.

I had one of those little squeeze tubes of minced basil and we spread a little on Carr's crackers and ate them like that. It was honestly amazing.

Hmmm. I'm pretty sure there are other tinned fish besides tuna and sardines... perhaps you meant the other other other tinned fish?

Gross!!! Even the fresh ones are disgusting 🤢

Fresh sardines are amazing. They are flown in daily to the Portuguese neighborhood restaurants in the Ironbound in New Jersey. Fried in oil, sprinkled with salt. Extraordinary.

Some restaurants offer grilled sardines as a starter. They're quite delicious.

I tried to like sardines...but can't. They are very healthy...omega 3, calcium and vitamin D and B12. Great protein, too. I might try them again. I read that they are pretty low in mercury, too.

They are a great quick and easy source of all these, when you don't want to cook, or fuss with a meal.

Pasta con le sarde is a classic Sicilian dish.

R1 same. I like them on BUTTERED toast.

Me three R1 and R12.

Ahh sardines in the 70s.

I make sauces out of them. like r11

OP- You mean CANNED Sardines.

I love the ones in mustard sauce..so good

I enjoy the sardines packed in oil myself. I like them on crackers sprinkled with Franks Hot Sauce. I've also had fresh sardines that were 10 times larger than the little things you get in the tins. They were very good, but didn't give me the same joy I get from that little fish on a saltine with hot sauce.

Let's hope R15 never gets a passport.

The best ones I can get at my local market are King Oscar brisling in Olive Oil.

If you’re out off by the smell, the ones packed in tomato sauce are great, but as with all things served with sauces, they’re not as good as the plain ones.

I love sardines on toast because they make me feel like I am in an Enid Blyton book. Lashings of orangeade, hard boiled eggs, radishes, marmalade on toast, hot tea, sardines and sticky buns. It sounds like perfect picnic food.

Not as good as cod and prunes.

[quote]Pasta con le sarde is a classic Sicilian dish.

Pasta con sarde might be tasty, but the sardine and sauce mixture literally looks like diarrhea! I know what I'm talking about, my Italian grandmother would make that dish for St. Joseph's day. 🤢🤢

Tinned fish is having a big moment. OP, try Matiz cockles. I like them with some parsley and a squeeze of lemon.

I used to like them many years ago...but today's sardines are older, more developed and you can see and actually pull out the SPINE. Gross.

I used to like them when I was a kid. It was always fun using that little key to roll up the tin lid. We'd put them on Saltine crackers. The thought of eating one today makes me nervous for some reason.

You can get boneless canned Mackerel, but it's pretty bland.

Sardines are not a type of fish, they are any old small, oily forage fish in the usually in the herring family. They were named after Sardinia.

However the United Kingdom's Sea Fish Industry Authority, for example, classifies sardines as young pilchards

OP probably loves the taste of pussy.

[quote] any old small, oily forage fish

That describes all the women my brother ever brought home.

Supposedly they are the absolute best thing you can eat for your health. The mustard ones are ok, if you hold your nose while eating them.

In Lisbon there are these colorful circus-themed sardine shops with walls lined with tins in different colors. I thought the tin color indicated different flavors, but the shop assistant told me the contents are all the same. They also had tins with a year on them, like 1966 in a large font. The idea is they’re for gift giving so people can get a tin with their birth year on it. Must be a Portuguese thing.

We had a Vietnamese housekeeper when I was little, and if I got hungry between meals she’d fix me sardines over rice…perfect healthy snack that I still enjoy now.

rice is full of arsenic.

[quote]We had a Vietnamese housekeeper when I was little

When you were little what? Four? Fourteen?

[quote] very flavourful and metallic

If I want a metallic taste I can just lick my pots and pans. That isn't a good selling point to most OP.

In my neck of the woods, people often sprinkle canned sardines with lemon grass, coriander, and red onion.

Ritz cracker+Hellmans mayonnaise+sardines+lemon juice=DELICIOUS

I thought I was the only one who liked them.

Mustard and maybe a little lemon juice.

They are also excellent in a salad, sort of a sardine niçoise

Fresh sardines are amazing. My mother grew up in a fishing village. They would have a fire on the beach and put sardines directly on the hot coals. So delicious.

Sardines??? I LOVES them

Big foodie regret: A table mate somewhere on the Mediterranean ordered a plate of sardines, baked fresh from the sea. They were larger than our tinned ones. I didn't taste.

I like the ones in olive oil and then smother them with mustard on a cracker. Just remember to throw the can away outside or it will stink up the house.

If you like sardines and seafoody pasta, a secret of mine is mixing a tin of it in the tomato sauce....some capers and chili flakes if you like it too. Omg it is fucking DELICIOUS..it just tastes like something fresh from the sea. Do it to spruce up your regular spaghetti with tomsto sauce. You're welcome.

Best brand?

Loved sardines as a kid. Haven't had them in years, though.

My sister and I used to spend 2 weeks every August with my maternal grandparents in Brooklyn, NY. My grandmother used to give us Kipper snacks on saltines or sardines on saltines as lunch. Maybe I should start buying them again.

R43 I'm definitely trying this. I'll add some fresh garlic, because garlic. Thanks r43!

R45 Garlic is always good, if the tomatoe sauce doesn't have it I would definitely add it.

No self respecting gay man would want to eat FISH!!!

[quote] Best brand?

King Oscar, the one that has a wrapper. Especially in olive oil.

There’s an Italian sardine pasta recipe, a lot of cookbook chefs have a version . It’s with with sardines, fennel, raisins/currants, pine nuts and breadcrumbs and I highly recommend it.

But leave out the raisins. Raisins ruin everything.

[quote]There’s an Italian sardine pasta recipe, a lot of cookbook chefs have a version . It’s with with sardines, fennel, raisins/currants, pine nuts and breadcrumbs and I highly recommend it.

Might that be pasta con le sarde, as mentioned by R11?

LOL yes it is! Thank you r11. 😘

[quote] Not as good as cod and prunes.

First of all, I did not post that. R21 is an asshole.

Secondly, cod and prunes is not a joke. It's a delicious recipe.

[quote] Secondly, cod and prunes is not a joke.

This made me laugh out loud.

The Chinese often steam seabass with pickled plum, celery, garlic, oyster sauce and some straw mushrooms. But prunes? I'm not so sure.

High-quality sardines, on heavily-buttered crunchy toasted bread, is TO DIE FOR.

Do you hear me? TO. DIE. FOR.

R54, do you remove the Scales Prunella?

[quote] The Chinese often steam seabass with pickled plum, celery, garlic, oyster sauce and some straw mushrooms. But prunes? I'm not so sure.

The prunes are cut in thirds and are in the poaching liquid with the pureed tomatoes. They very nearly melt into the sauce giving it a lovely jammy quality. Prunes are just dried plums after all.

Here's another recipe pairing fish with prunes.

[quote] I used to like them many years ago...but today's sardines are older, more developed and you can see and actually pull out the SPINE. Gross.

The bones get really soft in the tin and are edible, much like fried whitebait.

I've always liked them in olive oil with cracked pepper.

I had fresh sardines for lunch in hotel in Spain overlooking the Mediterranean they were amazing and nothing like the canned variety.

[quote] High-quality sardines

Oh Datalounge.

You never disappoint.

Tin smoked oysters are good as well Tinned Kippers..

Don't say "tinned" -- it sounds so Brit-speak.

We’re not all from ‘Murica, r65.

"That's it, you're canned, r65. Git!"

Then you say, "You can't can me, I tin!"

I eat sardines for dinner at least once during a week. so easy and healthy. Tasty with crackers bread or whatever is available. I throw them in soup as well.

[quote]You can get boneless canned Mackerel, but it's pretty bland.

Back in the 1970s and 1980s, canned mackerel was really cheap, so we had fried mackerel patties quite a bit (croquettes) and they were good. Mixed with salt, pepper, egg, bread crumbs and dill, and dipped in a little cornmeal before frying, it was flavorful enough. For quite some time mackerel was more expensive than salmon, absolutely no idea why, maybe it was just my store going haywire. It's now usually about $2 per 15-oz can.

Could we have kippers for breakfast,

Mummy dear, Mummy dear?

Growing up, we ate a lot of codfish cakes on Fridays. Like salmon croquettes but with cod.

I've tried tinned kippers recently, not getting why they have been considered a delicacy in Britain?

I've tried various sardines, finding mustard-dill sauce gives them flavor.

Are grunions tastier than sardines?

Sardines are hotdogs of the sea.

They’re more like the kale of the sea

R72 The only kippers I have eaten are smoked and frozen, not tinned/canned/jarred.

OP: closet lesbian

R72, real kippers are smoked herring and are mostly sold vaccu-sealed these days. Historically, people would heat up kippers by putting them head-first into a jug of very warm water, which gently heats them without drying them out. "Jugged Kippers" is the term for that preparation. Kipper Snacks, at they are called in the US, are essentially a tinned/canned version of the traditional British kipper. Not exactly the same eating experience, but still, delicious with scrambled eggs.

R17 Love Frank's sauce with a bit of Kikoman's soy sauce on sardines with crackers. They're great camping or backpacking. If sardine lovers here haven't tried the Roland brand tinned thin Mackerel fillets; they're excellent as well, and probably to your liking. Very clean taste, skinless, and packed in olive oil.

You should eat fish once a week. It's healthy.

^ stealth Catholic thread.