Speaking of SARDINES...how do you eat them?
- liu Mar 22, 2006 04:29 PM
I saw a wonderful post -- if you scroll down you will see it, too! -- on the best sardines to buy. Thanks for all this information!
I love sardines with mayo, but in trying to watch the fat, what other ways do you enjoy your sardines? I saw a post not long ago that suggested crumbling some Saltines on top -- that was delicious! Today I tried them with some of my favorite Maille Dijon Originale mustard and that was pretty good...("mustard" -- another good post for the future!)
So, how else do you enjoy sardines? I can't wait to hear your ideas!
When I lived in northern New York state we used to be able to get a rye bread called Millbrook Dutch Dill. Sardines on that with just plain old yellow mustard was a treat to me. I like them on crackers with mustard too. But what I really like and is impossible to get where I live is fresh, grilled sardines, just a little oilve oil and lemon is all that is needed.
hello, the fresh whole fish are the best. If they're too large to have munchable bones post grilling, the bones/spine are large enough to easily peel out of the filets. They usually cost half as much as the next cheapest wild fresh fish (around here, those would be sand dabs). cheers
Don't know if it was me, but I have long loved sardines (especially Monterey Bay canned sardines in tomato sauce) as part of a red sauce for pasta. Makes a nice substitute for ground beef or Italian sausage.
The last time this topic came up, someone else talked about St Joseph's pasta sauce, a red sauce with sardines and fennel and raisins. So the last time I cooked my sardine red sauce I put a couple bulbs of fennel, fennel seed, and raisins in it and it was quite good and distinctive. So good in fact, that I invited friends over to share the leftovers.
Good crumbled into or onto a salad, a la anchovies. You'd want to use lemon juice rather than vinegar.
Great tossed with the pasta of your choice, maybe with fresh plum tomatoes and basil.
Sublime on white bread with Dijon mustard and sliced red onions.
If they're water-pack, they'll be good in your instant ramen. If they're oil-pack, they're tasty on toast.
Pile 'em on pizza, bake 'em in a pie, with green beans and corn in a nice stir fry. Any way you eat 'em, you can't beat 'em, sardines, that's what I means.
Here's one I hope you'll try:
Get a can of QUALITY sardines like King Oscar "two-layer" or Season Norwegian Brisling in OLIVE OIL; Carefully remove the fish and spread them evenly on a large slab of PAIN D'AVIGNON SOURDOUGH or other boutique bread with a hearty crust; Cover the sardines with a liberal helping of Swiss Gruyere cheese and a teaspoon of crushed garlic; Make certain to drizzle some of the remaining olive oil on top; Place face up to the broiler side of the oven for about 7 or 8 minutes on 450 degree heat; When the silver turns to gold, pull it all out, dust with a tad of grated Parmesan or Romano and enjoy!
FYI: You can also experiment with the flavored variations, tweak the bread (I happen to enjoy the 'dines on fully-soaked-through Arnold Oat Bran bread) and change the cheese (Cabot White Vermont Cheddar/Extra Sharp is excellent).
Mayo? Dijon? IMHO: YUCK.