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Canned sardines & other tinned seafood


wannabechef

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I didn’t know whether to post here or in the Pizza thread but decided here. This was a few weeks ago. 
 

We have a small country holiday home and don’t leave the freezer stocked with food because we often get electricity blackouts due to branches falling on the lines. 

 

We arrived at country home in the evening and I fancied Pizza…We had brought cheese with us so made a quick one rise dough added sauce, capers and canned sardines provided the protein. Go on have a laugh…. Jumped the ( pizza ) shark perhaps. 
 

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  • 7 months later...

PXL_20240913_085326556_MP.thumb.jpg.751f4f9f6053eb11d2005cbaa6e03cf0.jpg

It's OK, better than baseline supermarket sardines, but rather bland, both the sardines and the added herbs. Not very expensive, so there's that going for it. Nice packaging.

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On 7/14/2023 at 3:12 PM, Smithy said:

I think it was last fall that this topic inspired me to buy sardines. It's been a long time since I've done so, probably because the last few times I tried to feed sardines to someone I ended up eating them all myself.

 

This time, eating them all myself hasn't seemed a difficulty. I opened the tin last night and added a couple of filets to my dinner salad. Just now I did the same for a lunch salad. Anyone who claims sardines are "fishy" hasn't had good ones. These are good: firm, meaty, not bony that I can tell. The bottom photos shows what's left after today's lunch.

 

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I think I got these at Walmart, of all places. 

This is one of my favorite brands.  Skin and bones please.  Don’t want to miss out on some calcium 

Edited by scubadoo97
Redundant 🥴 (log)
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I'll have to go with the whole sardine camp. A simple, fast and tasty version would be mashed onto well toasted baguette or ciabatta with mustard and raw diced red onion.

 

 

Edited by Senior Sea Kayaker (log)
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'A drink to the livin', a toast to the dead' Gordon Lightfoot

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OK, so this really is the last of my Portuguese haul. From a couple of weeks ago.

 

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Simple, but excellent. Nice intact pieces of fish, a firm but not overcooked texture, a light taste just great with the olive oil.

 

On good bread, with good tomatoes, a drizzle of the olive oil and a few flakes of salt, this really brings back a sunny Mediterranean holiday morning. If this is the Veblen effect, then on a rainy day in the Midlands it's well worth the extra Euros.

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On 9/14/2024 at 2:20 PM, boudin noir said:

Sautee fresh chopped fennel in olive oil until soft and browning.  Mash up sardines  mix with fennel. Add a nice handful of pine nuts pinch of red pepper flakes.  Mix with pasta of choice. Fabulous .

I';ve done someting similar but with sprats (that adds the smoky scent) and it is a winner dish.

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Have a large tropical storm heading our way.  Most likely will lose power.   Canned sardines will likely be my lunch and dinner.   Wife is away and she doesn’t care for canned seafood. She will eat canned tuna but draws the line.   So a good time for me to indulge 

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I finally opened these beauties from la belle-Iloise. And they are as good as I remembered! Also look at them all pretty and intact in the tin.

I had them on bread soaked in a little bit of the olive oil from the tin, with good butter, slightly smashed, more olive oil on top and a squeeze of lemon juice. Perfect!

 

From their website:

Quote

 Carefully aligned, we present them with their white undersides upwards, to show that they are still intact

 

Sardines Belle-Iloise

 

Sardines Belle-Iloise

 

Sardines Belle-Iloise

 

 

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