canned sardines for a newbie

[F Schubert]

I've recently discovered that I really love canned sardines, after being wary of them for most of my life. So far, I've only had them over rice with a little soy sauce and/or hot sauce and/or lemon juice. Yum! I'm curious how my fellow hounds like to eat them and if there are favorite brands/styles I should seek out or avoid.

I recently saw "vintage" sardines being sold for a premium at the local store (Fairway in Manhattan). Old fish in a can? Is this worth trying?

Thanks!

[rworange]

What type of sardines did you buy that you liked?

I asked the question for years about the best sardine and the answer was almost always ... they're all the same. I didn't buy that ... so I started buying different brands of sardines.

I'm on my 54th can of sardines ... I'm doing Mexican sardines right now and for the most part ... ugh. The taste isn't so bad ... it's the texture ... kind of flabby.

For my tastes Sardines from Spain & Portugual are the best. They have more of a tuna taste than the Brunswich / Bumble Bee type of sardine.

The best mild 'classic' sardines are from Norway. Besides avoiding Mexican sardines, I wasn't too thrilled with what was packed in Thailand. Both Mexico & Thailand usually are packed in tomato sauce.

Yeah, I'd love to get those Fairway sardines and give them a try. So far I'm aging a can of fancy French sardines. For all the rules about these sardines, I didn't like them too much in their unaged state ... they were sort of bitter ... Connetable Sardines entières à l’huile d’olive vierge extra - France

Here's links to more info about aged sardines. One of the links says "Once they age, the flavors meld and become more complex, almost a non-fish thing, very nutty, deep, and enthralling"
http://www.chowhound.com/topics/301342#1679719

My favorite sardine to date is Angelo Parodi sardines. They are carried at most Italian markets or delis.

I ate them plain, so can't help you there ... only hint ... if you get a can of sardines you don't like ... sriracha sauce will fix it.

The best sardines are the sardines packed in olive oil or water. They are a better quality without sauces or spices to mask flaws. For flavored sardines CHECK THE LABEL !!!

Especially for sardines of US origin. The US puts more junk and preservatives in sardines than any other country.

Some sardines have a bitter taste to them. I think that happens when the tail is not cut off

At this point, I would say that sardine quality can pretty much be determined my country of origin with the following ranking.

Italy
Portugal
Spain
Morocco
Norway
France
Scotland
Canada
Poland
USA
The Philippines
Thailand
Mexico

Here's my list ... excluding my slooooww current 'Mexican' phase.

The Great Sardine Taste-off - wild, organic, Kosher, Polish, etc
http://www.chowhound.com/topics/show/301342

The Great Sardine Taste-off - best canned sardines - Next 7
http://www.chowhound.com/topics/show/301739

The Great Sardine Taste-off - the Sardine Saga continues (cans 31-39
)http://www.chowhound.com/topics/show/302204

The Great Sardine Taste-off – the Spanish Saga (cans 40-49)
http://www.chowhound.com/topics/320712

RANKINGS

1. Angelo Parodi Sardine Portoghesi all’olio di olivo – Portugal/Italy - $1.99
2. Roland Sardines in Olive Oil - Morocco - $2.95
3. BELA-Olhão lightly smoked sardines in olive oil. - Portugal - $1. 75
4. Matiz Gallego sardines in olive oil - Spain - $2. 99
5. Idamar Portuguese Sardines in olive oil - Portugal - $2. 25
6. Gonsalves Sardines in olive oil – Portugal - $1.99
7. Da Morgada Sardines in Pure Olive Oil - Portugal - $3. 99
8. Albo Sardinas en aceite de oliva virgin extra – Spain
9. Cabo de Penas Sardinillas en aceite de oliva - Spain
10. El Corte Ingles Sardinas en aceite de oliva - Spain
11. Palacio de`Oriente Sardinas en aceite de oliva - Spain
12. Garavilla Sardinillas en aceite de oliva – Spain
13. 5 Estrellas Grandes Hoteles Sardinillas en aceite de oliva - Spain
14. Albo Sardines in Olive oil – Spain - $4.99
15. King Oscar Sardines Mediterranean style – Norway, packed in Poland - $2.99
16. Yankee Clipper lightly smoked sardines in soybean oil – Morocco - $2.49
17. King Oscar Extra Small Sardines in fish oil 2 layers – Norway - $2.99
18. Sardinas de la Costa en aceite de oliva - Spain
19. Cuca Sardinas en aceite de oliva - Spain
20. Connetable Sardines entières à l’huile d’olive vierge extra - France - $2. 95 (on sale, usually $4.50
)21. BELA-Olhão lightly smoked sardines in cayenne pepper-flavored extra virgin olive oil. - Portugal - $1. 75
22. Crown Prince One Layer Sardines in soy bean oil no Salt - Scotland - $1. 85
23. Beach Cliff Sardines in soybean oil – USA / Canada - $.69
24. Brunswick Sardines in Spring Water No Salt Added – Canada - $1.19
25. Madrigal spiced sardines in vegetable oil – Morocco - $1.59
26. Brunswick Sardines in Olive Oil – Canada - $1.19
27. King Oscar Extra Small Brisling Sardines in purest virgin olive oil – Norway - $2.99
28. King Oscar tiny tots Sardines in olive oil two layers – Norway - $2.99
29. Bumble Bee sardines in tomato sauce - Mexico - $1. 29 (15 oz
)30. Cracovia - Poland - $2. 55
31. Palacio Real Small Sardines in Olive oil (slightly smoked) – Spain - $2.99
32. BUMBLE BEE Sardines in Water – Poland - $.89
33. King Oscar Sardines in pure spring water – Norway - $2.99
34. BELA-Olhão lightly smoked sardines in lemon-flavored extra virgin olive oil. - Portugal - $1. 75
35. Bumble Bee Sardines in Oil – Poland - $.99
36. Paco Lafuente en aceite de oliva - Spain
37. Mega Sardines in tomato sauce with chili – The Philippines - $.79
38. Brunswick Sardines in Mustard Sauce – Canada - $1.19
39. Bumble Bee Sardines in Mustard – Poland - $.89
40. Yankee Clipper lightly smoked sardines in tomato sauce – Morocco - $2.49
41. Yankee Clipper lightly smoked sardines in mustard sauce – Morocco - $2.49
42. King Oscar Sardines in tomato – Norway - $2.99
43. Brunswick Sardines in Mustard and Dill Sauce – Canada - $1.19
44. King Oscar Skinless & boneless Sardines in olive oil – Morocco - $2.99
45. Gourmet Award lightly smoked sardines in tomato sauce – Morocco - $1.89
46. Pacific Star Lightly smoked sardines in vegetable oil - Thailand - $. 99
47. Calmex sardines in tomato sauce - Mexico - $1. 19 (15 oz)
48. Brunswick Sardines in tomato & basil Sauce – Canada - $1.19
49. El Mexicano Sardinas en salsa de tomate con chile - Mexico - $1. 09 (15 oz)

[SeaSide Tomato]

That is a terribly impressive post!

Makes me want to run home to my sardines and compare the (sadly only) two types in my pantry.

Thanks!

[shomy]

Do you know where I can buy Angelo Parodi Sardine Portoghesi all’olio di olivo ?

Thanks in advance,

Miladin

[billjriv]

I get 15oz cans of Calgirl with tomato and chilli,eat with bread and butter.Cheap too only around a dollar.I like the ones packed in cottenseed oil too,have a hard time finding them for some reason.Another thing i've found recentlly are Sprats you can get them at alot of Russian or Asian stores there like a sardine but smaller and if you get them smoked in cottenseed oil there gooood.

[Will Owen]

Italian, Spanish, Portuguese or Moroccan sardines in olive oil are all just fine to me. I like to mash a can of them onto a slice of rather dry sourdough bread smeared with a little butter, top with another slice spread with some mayonnaise and maybe mustard, and if you're feeling really antisocial put some slivers of onion in there too. I also like to break up a can of them into a container of cottage cheese, stir in a little mayo and some chopped green onion and scoop it out with some kind of indulgent cracker, like Ritz. Oh, man - that's lunch.

[Sharuf]

Avocado and sardines are a great combo. Put 'em on sliced sourdough or whole wheat with a little mayo and lettuce and savor away.

I prefer sardines in a can bearing the name and/or likeness of some member of Scandinavian royalty.

[Walters]

F.S., There is a specialty shop in Paris that specializes in aged, canned sardines. Recently I've discovered some sardines from Spain that are remarkable.

[sardines]

Hi Walters,

Do you have the address of the Parisian shop that specializes in aged, canned sardines? Thanks!

[hotoynoodle]

i like them sauteed with some garlic and chili and mixed into scrambled eggs. also love them with mustard and watercress on crusty bread.

[Old Red]

My wife, whom detests sardines, just left for a business trip and I'm on my own this evening. Guess what's going on rye bread with lettuce and mustard in just a few minutes?

[MakingSense]

One of my favorite sandwiches. Rye bread, mayo, sardines, sliced hardcooked eggs, thinly sliced onion, thin slices of tomato, salt and pepper. Heaven.

[clean plate]

have to replay to this one,I love em but try to get 2 layer sardines,they are smaller and mild.
my personal favorite way to eat them is dump out oil,add small amount hot sauce,then place on no salt added crackers.(the fish already has a ton of salt in it ).I eat 2-3 cans a wk.

[FelafelBoy]

Here's my favorite brand. I've tried only four different ones - big difference between the boned and skinless and that which is not - the cheaper brands tasted like what I paid for them. My favorite (and the one other brand, whose name escapes me - the product was being discontinued, the sardines came from Portugal, were boned and skinless, and were quite good, the other was packed in some sauce and dimished the enjoyment of the pure taste of the sardines so badly that I couldn't finish the contents, and had the foul aftertaste of the sauce rather than that of the sardines) is "Season." "Season" brand sardines come from Morocco. I have seen their boneless and skinless sardines packed in water, olive oil, soy oil, and soya oil. Needless to say, the ones packed in olive oil, were mouth wateringly delicious. The ones packed in soy and soya oil are still very good, but you can taste the difference in the oil.

So, if such sardines at $2+ per 4 3/8 oz tin (and sometimes when on sale, they can be purchased at a much lower cost, combined with coupons) are delicious, why not spend under 75 cents for the other sardines with bones and skin at drug stores that sell them this cheaply? Why spend more just because you have to remove the bones and skin yourself? For some reason, the sardines themself just don't taste as good. I'd compare the difference in sardine quality I had between the 75 cent brand and the Season boned and skinless sardine in olive oil to the difference between select grade beef and filet mignon.

I just started eating sardines a few years ago, and I consider the higher quality sardines, packed in olive oil, boned and skinless, one of the most delicious foods one can eat out of a tin! (Can't do that with tuna, and I love canned tuna fish!) And they are also healthy!! I have found these sardines not fishy tasting, as some people have told me why they would never try them. I don't know why sardines have a reputation for bad taste and smell. These are quite mild, and have the texture of solid tuna but more tender, as well as having a taste resembling that of albacore tuna.

[rcallner]

Wild raised, boneless skinless sardines in oil. Toast a GOOD bagel. Top with a layer of sardines, garnish (with a heavy hand) with capers - heaven.

[billjriv]

Put the sardines with tomato on Spaghetti noodles too,warm them seperatly with a little garlic and olive oil,squirt with lemon or lime.

[Dagney]

Oh my, I thought was the only person who loved canned sardines. I buy skinless and boneless sardines packed in water. I dump the whole can (water included) into soups, salads, a vat of olive oil, mayonaise; whatever I am eating that day. I also love anchovies. Try anchovies with canned pineapple. I swear it's good.

[Hoosierland]

I actually have always eaten the skin and bones of canned sardines, just like canned salmon. I started eating them while backpacking around Africa. I would get the ones packed in tomato sauce or chili sauce, put on thick sliced bread with Coleman's English Mustard (the real stuff), gouda and cucumbers. Sometimes I would do the same with hardboiled eggs.

[bkhuna]

I'm stuck with what I can get at the supermarket. Fortunately, my local store carries Vigo Skinless Boneless Spanish sardines that I really like.

They taste like fish and I like them right out of the can, but they do make a great sauce for pasta when sauteed with some garlic and tomato.

[cackalackie]

The only way I've ever eaten them is atop a saltine (like Dad used to serve them to me!). But boy am I inspired now!

[Peg]

I grill (not sure if that means the same thing in the US - I mean I cook them under a gas flame) drained sardines in olive oil, bones and skins ON. I cook them till the skin is crunchy and serve them with a squeeze of lemon juice.
Divine!

[cackalackie]

Over here we call that broiling.....

[rworange]

That grilling/broiling idea sounds great. Never thought to do that with canned sardines. Liked your other invention too ... time for you to think of doing a sardine cookbook.

[Peg]

AND ... invented this very night - drain 1 can sardines in olive oil (inc skin&bone), mix with chilli sauce of choice to taste, 1 mashed ripe hass avocado, grated cheese (I use mature low fat cheddar) - grill, er, broil between 2 wholemeal flour tortillas.
Quesadillas a la sardines.
Lordy that was good (pats stomach).

[jnk]

My mother used to make a dip of sardines and cream cheese. Room temp cream cheese (from Daitch of course) and a can of boneless/skinless saridines in olive oil. Delicious. My father would have his Jewish corn bread (see my post on that) with a thick layer of sweet butter and sardines packed in tomato sauce.

[C. Hamster]

The pricey sardines at Fairway were quite good, but probably not worth the $$, IMO.

I prefer Portuguese sardines on crusty french bread.

[rebs]

i like to sautee some minced shallots in olive oil, then add a tin of sardines packed in tomato sauce. break up sardines a bit, add capers, dried pepper flakes, dijon mustard, chopped parsley, chopped black olives (if i have them). i usually spread this on a slice of toasted fresh baguette. i have tried serving it over pasta also with very good results.

[MysticYoYo]

I like to take a good bagel, smear on some cream cheese, sprinkle a generous amount of freshly ground pepper and top with some thinly sliced onion. YUM.

They are also good in salads.

[Pollo]

This sound "deadly" in a good way...I have to try this....do you serve it warm or cold?

[rebs]

serve it warm.

i first served it on a cold snowy night for dinner. we started with a cheese plate and a bottle of red wine. then the sardines w/ baguette. my kind of dinner!

[wontonfm]

In my house we grew up mixing sardines with onions, pepper and hot sauce. You mash them lightly so there are still chunks and then you put them on saltines.

All this sardine talk makes me want more.

In my house we buy the ones packed in oil. The ones packed in hot sauce are OK too.

[robertopaella]

You almost sound ashamed! Canned sardines are a canned piece of heaven, or "cielo", if they're from Spain. Have you tried "sardinillas" or baby sardines in olive oil? How about Spanish sardines in Hot tomato sauce, on a toasted slice of baguette?!!!???

[cayjohan]

Glad someone bumped this thread or I would have missed it. Or...maybe I'm upset because I'm so ravenous for sardines and nary a tin in the house?

One indulgence I like is a slice of good sturdy (!) Danish rye, buttered; egg fried sunny side up, mess up the yolk a little and flip, but take out while still a wee bit "sloppy;" thin slices of English cucumber and a couple of sardines to top it. Sprinkle with a little fresh dill and eat with fork and knife. Heavenly.

[gumby141]

Does anyone know where I can order Palacio de Oriente sardines in olive oil in the United States? Thanks so much! ~gumby141

[RickL]

Available from LatinPantry.com in Miami http://snipurl.com/33pk1

[Passadumkeg]

What a great post! Our fave. is canned right here in Maine. Port Clyde fish steaks; larger sardines, caught in the Gulf of Maine and sliced into nice thick steaks and canned. The Stinson cannery was just bought out by Bumble Bee, so I don't know how longer the label will continue. Maine used to have 43 canneries and now is down to two. It is an interesting part of the local history. An old sardine carrier is now used as a tourist boat. Some old canneries are being converted into condos!
If ever in Stavanger, Norway, visit the Sardine Museum. Very interesting.
Sardine omlettes, besides sardines on toast are our faves. Make a great healthy lunch too. Either as a sandwich or in a Greek salad.
I used to go to the cannery in Tennant's Harbor, in the 80's, and get a case of 48 cans w/ no labels painted on, for 2 bucks! Those were the days......

[FoodFuser]

Dittos on Port Clyde fish steaks.

"Higher Class" sardines are a joy, but for some simple cheap "get-down-eatin'-those-Omega3's", fish steaks are great. They've been a staple in the backpack during the camping days, morphing to a great go-to in the workplace desk drawer, no draining of oil required.

When you open the lid, about a dozen steaks (1/2" cross sections of the large sardine) are arrayed in two lines: dorsal edge toward toward the can edge, with ventral flaps alternating along the interior. It's really some very pretty stuff.

Often dismissed as a plebian food (to be consumed by those who also reach for vienna sausages and potted meat food product and moonpies), they are cheap (.89 retail). I buy the ones canned in "mustard sauce" for the workplace.

For a fine high class presentation, try a salad nicoise, with rinsed and blotted mustard sauce fish steaks spread out in a radial line, with a bit of aoili/wasabi mayo, draped by 1/2 of an anchovy. It's a few steps up from the vi-eenie guys.

Here's the brand:
http://www.oceanbeauty.com/brands/por...

[polish_girl]

I grew up with this sardine paste we spread on a piece of (rye, of course) bread- my mom would mash a can of sardines (with oil! Don't drain them) with some farmers cheese (I guess in the US you can use cream cheese) , and added a bit of sweet hungarian paprika. It was sooooo good!

[irish65]

These are my favorites
1.King Oscar Sardines in olive oil/cross packed /Poland
2.Bruswick sardines in Soybean oil/ Canada
3.Brunswick sardines in Olive oil/ Canada
4.Season Sardines in Olive oil/ Morocco

Also: You might want to try Mackerel fillets in oil. They can be hard to find but they are tasty.

A great sanwich can be made with a nice thick slice of liverwurst, raw onion and half a can of sardines. Fresh pumpernickel and a dab of Plochmanns stone ground mustard will finish the deal. Now, thats a real man's sangwich

[isabelle94]

I can't believe this post exists, fantastic!

The best canned sardines I have had are from a French brand called La Perle des Dieux. I first had them in a French restaurant in Paris (who would have imagined tinned sardines on a restaurant menu??) but they were divine. The cans they come in are also beautiful.

I tried ordering some online through their website but to have them ship outside of France was too expensive. They quoted me €25 to ship to England! Alas, I'llk have to wait to my next trip to Paris to seek them out.

[JungMann]

I'm partial to Portuguese/Spanish sardines in soybean oil or olive oil. The former make great sandwiches. The latter I cook by first caramelizing onions and garlic. Then chopped, seeded tomatoes. I add the sardines, season with soy sauce, oregano and sliced chilies, heat through and serve with rice.

[bobfxd]

I like Cento sardines in olive oil.

[KRS]

I've tried a bunch and like As Do Mar best. Unfortunately, the US sources have been out of stock for several months. Watch http://www.cortibros.biz/tek9.asp?pg=... and grab them when they arrive.

[Kagey]

Glad to see this post resurrected! I discovered sardines and some uses for them not too long ago myself (thanks, hounds). At the moment, my favorite ones are the Waitrose ones packed in oil with chili peppers (not sauce). They also make good ones with lemon slices. But now I'm inspired to try a few more.

Usually I'm too eager to eat them to do much except open the can and cut a slice of bread. But one suggestion I got from a fellow hound was to put them on just-cooked spaghetti. Very delicious and a very quick dinner, too.

[JungMann]

That does remind me...they are certainly very good tossed with spaghetti, olive oil, browned garlic and parsley. Your lemon-flavored sardines sound like they would add a bit something more, too!

[Kagey]

You may be onto something. I think I know what dinner tonight is going to be.

[thew]

made the same way one amkes tuna salad w/ or w/out mayo

sauteed w/ garlic and dried hot peppers in olive on pasta

straight out of the can