Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
wannabechef

Canned sardines

Recommended Posts

Tiny Tots Cross pack sardines are just too, too delicious. Also too, too expensive! Worth it for a treat if they can be found.

Amazon does sell them but I have yet to order from them.

Share this post


Link to post
Share on other sites

I love canned sardines too! I am actually craving for one now. I haven't tried any recipe out of the canned sardines but just the usual omelet with onions and tomatoes. :)

Share this post


Link to post
Share on other sites

I love them with some thinly sliced onion and mustard on toast, or on a bagel. My husband mashes them with a little mayo and some finely chopped sweet onion, like tuna salad. I didn't think I would like them like this, but they are actually quite good, spread on crackers.

Share this post


Link to post
Share on other sites

When I was much younger (and, needless to say, not a vegetarian), my Dad used to make me a spicy sardine toasted sandwhich whenever I was off school ill. He would toast the bread, spread with a little butter, then apply hot sauce (it was homemade - we called it "Daddy's West Indian Chilli Sauce"), sliced spring onions and a tin of sardines in tomato sauce. Delicious. Of course, it was made all the more appetising by being off school and having my Dad all to myself.

Share this post


Link to post
Share on other sites

When I was much younger (and, needless to say, not a vegetarian), my Dad used to make me a spicy sardine toasted sandwhich whenever I was off school ill. He would toast the bread, spread with a little butter, then apply hot sauce (it was homemade - we called it "Daddy's West Indian Chilli Sauce"), sliced spring onions and a tin of sardines in tomato sauce. Delicious. Of course, it was made all the more appetising by being off school and having my Dad all to myself.

Love the idea of the hot sauce and the spring onions. Must give that a try. Thanks.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

King Oscar two layer in olive oil, chopped onion on saltines, please. I also like them on crusty Italian bread with some onion juice made by scraping a half onion with a butter knife and a bit of mayo.

HC

Share this post


Link to post
Share on other sites

The French are big on tinned sardines, every Supermarche has a huge shelving with cans large and small , some 'grilled' and every other way.

A lot are locally caught which is nice.

Each July on coming back to England I fill my bike panniers with every type.

At the moment my last two tins sit waiting in my kitchen:

Hyacinth

Parmentier

Le Gourmet de la mer

A l'Huile d'Olive.

And they are good up to 2015. :biggrin:

H.Parmentier_sardines_huile_dolive.jpg

Going home.JPG


Edited by naguere (log)

Martial.2,500 Years ago:

If pale beans bubble for you in a red earthenware pot, you can often decline the dinners of sumptuous hosts.

Share this post


Link to post
Share on other sites

I wonder if any of you have tried to age your sardines? They really improve with age (the oil packed fish). I read that the optimal time to leave them is 4 years and they really are delicious then. They get very buttery. Very delicious. Very smooth.

Years ago a woman on Chowhound, rworange, did an exhaustive tasting of tinned sardines. I printed out the list and with my 83 year old neighbor, the biggest sardine lover I know, we have slowly been working our way through the list. We also always put tins away to age. Here are 2 versions of rworange's list:

http://chowhound.chow.com/topics/301342

http://chowhound.chow.com/topics/301739

We really liked the Angelo Parodi and the Albo sardines, and also the little King Oscars in 2 layers. Wow the Angelo Parodi were good after 4 years. We had to buy most of the sardines online. Some of the popular Portugese and Spanish brands would typically sell out the day they came into stock, so it was a challenge acquiring some of them. It's been alot of fun though. We have only tried to age the oil packed fish, we haven't tried to age any of the sauced sardines.

We really liked alot of the different brands. We didn't try the French sardines exhaustively, though, because they were so expensive. Also, a good portion of the sardines we had laid away got eaten by the new husband before I realized what he was doing. Bad new husband.

Share this post


Link to post
Share on other sites

Here's another link to add to the fun!

http://www.sardinesociety.com/

Also, I recommend the Roland Sardines in Olive Oil, which I became aware of through rworange's tireless research. If you time it right, you can get 30% off AND another 15% off using 'Subscribe & Save'. Bought 30 cans a couple of months ago for $1.19 per can!

Pasta con sarde is my current addiction :wub:


So we finish the eighteenth and he's gonna stiff me. And I say, "Hey, Lama, hey, how about a little something, you know, for the effort, you know." And he says, "Oh, uh, there won't be any money. But when you die, on your deathbed, you will receive total consciousness."

So I got that goin' for me, which is nice.

Share this post


Link to post
Share on other sites

My 4 yo daughter loves king oscars, skinless ("no silver, please"), boneless. And she has been known to lick the olive oil from the plate.

I prefer mine with saltines. And I plan on seeking out some Japanese sardines!

Share this post


Link to post
Share on other sites

I like mine with saltines too.

But, I'm posting because there's a short piece in today's Wall Street Journal on canned sardines. Here. Don't need subscription. Six brands covered. About one brand...

"Les Mouettes d'Arvor is known for its sardines millésimées, or vintage sardines, which are linked to a specific catch and are intended to be stored in the cupboard for up to 10 years, until the fish reach optimal flavor."

Holding sardines in a can for ten years?? :blink:

Share this post


Link to post
Share on other sites

At one of Melbourne's top Spanish restaurants, Movida Aqui, they grill the oiled sardines from the tin over a charcoal fire for a few minutes each side and serve them with fresh curd, chives, and a slow cooked egg.


Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

Share this post


Link to post
Share on other sites

Sweat some fennel and onions in olive oil. Add a can of sardines, break up. Add a splash of Pernaud. Put over pasta. garnish with fennel fronds and toasted pine nuts.

Share this post


Link to post
Share on other sites

Bumping up this thread because there are lots of comments about canned sardines / favorites in various places but this dedicated thread would be a more useful place to post about them.

 

I am partial to Spanish and Portuguese sardines.  Matiz sardines from Spain are excellent and are available in a 5 pack and a 12 pack from Amazon. I've had Angelo Parodi from Portugal and they are very good as well, but even pricier than Matiz. One brand I can buy locally is Da Morgada from Portugal. They are excellent too, but very pricey and not sold in bulk from Amazon. The best deal for a 12-pack from Amazon is the Santo Amaro from Portugal, but they don't sell them in a smaller quantity, so I haven't tried them yet. Then there's the Bela-Olhau, sold only in single cans for a very reasonable price, and I haven't tried those yet either.

 

I want them packed in olive oil with bones and skin; happy with larger size like 3-4 fish per can. So, if anyone has strong feelings about the above brands or has another to suggest I'm all ears.

 

Because so many people seem to like Wild Planet I tried them. Not something I would buy again. Price is right, but I found them bland and a little mushy. Haven't tasted King Oscars in a million years.

 

I love fresh sardines, grilled. However the last few years has been a disaster for sardines in CA and you simply can't buy fresh ones that are locally fished. Once upon a time they were the  cheapest and healthiest option for fresh wild caught fish, but it is unclear if their numbers will ever recover in these parts. As far as sustainably fished wild caught and low mercury, we are getting very limited in our options and digging deep into our pockets. So...canned sardines.

  • Like 1

Share this post


Link to post
Share on other sites

I tried Wild Planet tuna and was not impressed.  I like the idea, just not what it tastes like.

 

  • Like 1

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...