364987 Sat Jan 27 20:38:56 -0800 2007 96 27 General Chowhounding Topics 0 2234389 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! Sat Jan 27 20:38:56 -0800 2007 25825 F Schubert 1 2234508 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) Sat Jan 27 21:54:30 -0800 2007 2234389 10264 rworange 2 2284856 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! Mon Feb 12 11:13:06 -0800 2007 2234508 18253 SeaSide Tomato 2 3370285 Do you know where I can buy Angelo Parodi Sardine Portoghesi all’olio di olivo ? Thanks in advance, Miladin Wed Feb 06 10:28:55 -0800 2008 2234508 162787 shomy 1 2234523 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. Sat Jan 27 22:08:57 -0800 2007 2234389 43660 billjriv 1 2234602 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. Sat Jan 27 23:21:55 -0800 2007 2234389 11478 Will Owen 2 5304607 My Moroccan friends dump the good olive oil ones on a little plate and cover them in (mild) onion - such as red onion. They eat this with bread, like a tagine. Thu Jan 07 15:23:46 -0800 2010 2234602 84119 lagatta 1 2234717 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. Sun Jan 28 02:36:38 -0800 2007 2234389 13619 Sharuf 1 2235003 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. Sun Jan 28 08:06:29 -0800 2007 2234389 28212 Walters 2 3082347 Hi Walters, Do you have the address of the Parisian shop that specializes in aged, canned sardines? Thanks! Wed Oct 31 07:10:45 -0700 2007 2235003 139052 sardines 1 2235388 i like them sauteed with some garlic and chili and mixed into scrambled eggs. also love them with mustard and watercress on crusty bread. Sun Jan 28 10:58:37 -0800 2007 2234389 30273 hotoynoodle 1 2235862 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? Sun Jan 28 14:06:06 -0800 2007 2234389 60502 Old Red 1 2236820 One of my favorite sandwiches. Rye bread, mayo, sardines, sliced hardcooked eggs, thinly sliced onion, thin slices of tomato, salt and pepper. Heaven. Sun Jan 28 20:29:05 -0800 2007 2234389 32444 MakingSense 1 2236858 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. Sun Jan 28 20:43:13 -0800 2007 2234389 68817 clean plate 1 2236867 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. Sun Jan 28 20:45:24 -0800 2007 2234389 11936 FelafelBoy 2 5304621 I like tiny, more expensive ones (I use more ordinary, but not supercheap, ones if I want to mash them into a pâté) but never boneless. I need calcium, as I had a severe cow's milk allergy as a child and there weren't the scientific subtitution formulations there are now, and the little bones of tinned fish are one of the best non-dairy dietary sources of calcium. Thu Jan 07 15:28:24 -0800 2010 2236867 84119 lagatta 2 5314071 wow, thanks for letting people know about the skinless/boneless kind! Mon Jan 11 15:38:47 -0800 2010 2236867 196876 bakersdelight 1 2236876 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. Sun Jan 28 20:49:46 -0800 2007 2234389 54251 rcallner 1 2236930 Put the sardines with tomato on Spaghetti noodles too,warm them seperatly with a little garlic and olive oil,squirt with lemon or lime. Sun Jan 28 21:15:54 -0800 2007 2234389 43660 billjriv 1 2283419 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. Sun Feb 11 21:46:44 -0800 2007 2234389 70144 Dagney 1 2284398 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. Mon Feb 12 09:27:33 -0800 2007 2234389 27000 Hoosierland 1 2286913 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. Mon Feb 12 20:34:55 -0800 2007 2234389 22801 bkhuna 1 3082410 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! Wed Oct 31 07:31:11 -0700 2007 2234389 26699 cackalackie 1 3083302 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! Wed Oct 31 11:26:32 -0700 2007 2234389 40746 Peg 2 3083360 Over here we call that broiling..... Wed Oct 31 11:39:30 -0700 2007 3083302 26699 cackalackie 2 3088150 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. Thu Nov 01 22:24:55 -0700 2007 3083302 10264 rworange 1 3086422 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). Thu Nov 01 11:36:44 -0700 2007 2234389 40746 Peg 2 3086548 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. Thu Nov 01 12:07:05 -0700 2007 3086422 64459 jnk 1 3086694 The pricey sardines at Fairway were quite good, but probably not worth the $$, IMO. I prefer Portuguese sardines on crusty french bread. Thu Nov 01 12:36:21 -0700 2007 2234389 43893 C. Hamster 1 3086718 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. Thu Nov 01 12:43:49 -0700 2007 2234389 12078 rebs 2 3088026 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. Thu Nov 01 20:41:52 -0700 2007 3086718 119816 MysticYoYo 2 3088188 This sound "deadly" in a good way...I have to try this....do you serve it warm or cold? Thu Nov 01 23:01:43 -0700 2007 3086718 19117 Pollo 3 3091124 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! Fri Nov 02 21:15:59 -0700 2007 3088188 12078 rebs 4 5339659 Couldn't, couldn't, couldn't help myself - just riffed on Rebs' version above: sliced shallots, salted and sauteed in olive oil. Very small dollop of tomato paste, splash red wine, & worchester, added a tin of sardines and broke up a bit. Would've added capers but was out...continued with dried pepper flakes, grainy antico mustard, chopped parsley and chopped black olives. Redrizzled with olive oil. No baguette, but slathered on a whole wheat saltine. Guiltlessly poured, at 2:00 in the afternoon, the last lonely glass of Nero d'Avola leftover from last night. Used Brunswick sardines packed in springwater. Not nearly as salty as expected - hence the salt added above. Coulda gone lemon, parm, poppyseed but held back. Thanks Rebs! Thu Jan 21 13:30:43 -0800 2010 3091124 1142269 MAQ 3 5365063 I made something similar today - cream cheese, sardines, scallions, capers, pickled onions, and tomato on an everything bagel. YUM. Sun Jan 31 11:27:00 -0800 2010 3088188 76258 joonjoon 1 3088024 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. Thu Nov 01 20:39:33 -0700 2007 2234389 92591 wontonfm 1 3089120 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?!!!??? Fri Nov 02 09:35:42 -0700 2007 2234389 138852 robertopaella 1 3090954 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. Fri Nov 02 19:31:33 -0700 2007 2234389 49525 cayjohan 1 3133576 Does anyone know where I can order Palacio de Oriente sardines in olive oil in the United States? Thanks so much! ~gumby141 Sat Nov 17 08:01:22 -0800 2007 2234389 143631 gumby141 2 3894220 Available from LatinPantry.com in Miami http://snipurl.com/33pk1 Wed Jul 23 09:02:19 -0700 2008 3133576 18845 RickL 1 3372771 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...... Thu Feb 07 05:54:12 -0800 2008 2234389 93538 Passadumkeg 2 3896960 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/portclyde.htm Thu Jul 24 06:52:18 -0700 2008 3372771 17562 FoodFuser 1 3374597 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! Thu Feb 07 13:47:41 -0800 2008 2234389 147538 polish_girl 1 3411979 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 Tue Feb 19 05:23:03 -0800 2008 2234389 117332 irish65 2 3890964 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. Tue Jul 22 08:59:53 -0700 2008 3411979 150407 isabelle94 2 5304630 I have never seen Brunswick Sardines in olive oil in Canada - bizarre. Hope some sardine aficionado can tell me where i can buy them. Thu Jan 07 15:36:41 -0800 2010 3411979 84119 lagatta 3 5305307 I'm in Montreal and see the Brunswick brand at Metro all the time. I'm sure you could find some at IGA, Loblaw's or Sobeys. Not sure about the ones packed in olive oil, though. I'm going to look for the skinless/boneless kind from Europe. I've only ever had the cheap, packed in tomato sauce kind. Not impressed. But they're super healthy so worth another try, I figure. Looks like mayo or hot sauce us important. Thu Jan 07 21:04:36 -0800 2010 5304630 196876 bakersdelight 4 5307732 bakersdelight, I'm in Montréal too - you haven't seen me on the Quebec board? I'm a regular contributor. Sure, I've seen Brunswick sardines and other fishy things at Metro, IGA, Loblaws and other chain or independent grocery stores. What I was searching for was the olive-oil packed kind, which I have never seen. Actually, sardines are healthier with the bones (calcium). I can see that people might not want the skins to save on fat, though they are "good" fat. They are great in salads and pasta too, and on rice. Fri Jan 08 18:38:18 -0800 2010 5305307 84119 lagatta 5 5310644 hi again, no olive oil-packed at the IGA! There's this shop I suspect will have good ones--an Italian bakery and fine foods shop on Sherbrooke near Victoria in Westmount. Or any good Italian shop, right? I should check out the Quebec board more often! Sardines may be more calcium-rich with the bones, but I'm afraid I just can't abide that in terms of mouth-feel. Same goes for canned salmon. I can have dairy so I don't need it for the calcium. FelafelBoy said they taste more like tuna when skinless and boned! That is what I need them to do. Because the thing is, legatta, at this point in time, I really hate sardines. Sun Jan 10 09:24:25 -0800 2010 5307732 196876 bakersdelight 3 5305315 i get them in strathmore sobyes and in calgary Thu Jan 07 21:08:08 -0800 2010 5304630 103494 howlin 1 3891784 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. Tue Jul 22 13:06:15 -0700 2008 2234389 68363 JungMann 1 3892228 I like Cento sardines in olive oil. Tue Jul 22 14:55:11 -0700 2008 2234389 147470 bobfxd 1 3895132 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=products&specific=jolqfnm0 and grab them when they arrive. Wed Jul 23 14:12:05 -0700 2008 2234389 10539 KRS 1 3896672 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. Thu Jul 24 03:47:39 -0700 2008 2234389 14139 Kagey 2 3896843 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! Thu Jul 24 06:02:05 -0700 2008 3896672 68363 JungMann 3 3900034 You may be onto something. I think I know what dinner tonight is going to be. Fri Jul 25 03:51:14 -0700 2008 3896843 14139 Kagey 1 3896859 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 Thu Jul 24 06:10:55 -0700 2008 2234389 135229 thew 1 4313762 I love canned sardines, and seek out only Spanish or Portuguese in either olive oil or spring water. My favourite dish is linguini with sardines. I sautee onions in the olive oil from the can and "disolve" an anchovy or two at the same time. I add a lot of chopped garlic, chopped flat leaf parsley, a handful of capers, dried chilies, lemon zest & a squirt of the juice, a dash of pasta water, and then gently fold in the canned sardines. It is simple, fast & to die for. I also came across an awesome recipe by Mario Batali for sardine fritters. Check it out. http://www.foodnetwork.com/recipes/mario-batali/canned-sardine-fritters-fritelle-sarde-recipe/index.html Sat Jan 10 09:46:27 -0800 2009 2234389 255882 ljwtoronto 2 4315953 Great recipe - I am going to try this. When I can find Monterey Bay sardines in tomato sauce, I make a tomato based pasta sauce (often with fennel) using them. But canned Monterey Bay sardines are rare these days, and other sardines in tomato sauce are not nearly the same quality. But if anyone knows good sardines in tomato sauce, please provide details. Sun Jan 11 09:15:00 -0800 2009 4313762 40270 Ed Dibble 2 4939833 I have experimented with your idea. I actually wrote up the recipe and posted about it on KirkK's blog: http://mmm-yoso.typepad.com/mmmyoso/2009/04/simple-sardine-linguine-eds-5-friday.html Though I like the recipe with Angelo Parodi's better, it really is good with the cheaper sardines. Thanks again for the idea. Wed Aug 12 09:33:16 -0700 2009 4313762 40270 Ed Dibble 1 4315462 BELA-Olhão!!!!! delicious AND sustainable! i tried Brunswick (Canada) after that, and it tasted... cheap. usually i just slap it onto ryvita or a rice cake. these are my studio eats. (as in, i've been in studio for 2334 hours, it's 4AM, and stomach's grumbling) Sun Jan 11 01:23:42 -0800 2009 2234389 224803 dumpycactus 1 4566468 Thank you to everybody who posted these wonderful ideas! I stumbled onto this thread while searching for something to do with a can of Goya Sardines (something i've never really had the courage to try) I accidentally bought months ago, and after giving them a quick saute in garlic, olive oil, and pepper flakes and eating with some buttered toast, they're now high on my list of canned guilty pleasures (along with spam, baby clams, and smoked oysters ^-^). Thanks so much for the great ideas! Fri Apr 03 20:43:19 -0700 2009 2234389 279935 DreamCyn 2 4696342 I tried this recipe the other day and it went very well (I make up a lot of my own stuff). Per 1 can sardines: 1/3 of an onion (of your preference) 2 teaspoons apple butter 2 tablespoons apple cider 1 dash paprika 1 dash cinnamon 2 cloves of garlic, minced 2 tablespoons olive oil (or oil of your choice) Put apple butter, cider, minced garlic, paprika and cinnamon in a bowl and wisk/beat until consistent. Slice onion to personal taste and saute in oil. Once the onions are glowing but not yet browned, add contents of bowl. Then add sardines, which can be separated beforehand into half-inch pieces, or simply added whole. Sautee the whole thing for two minutes. This can be garnished with thin cucmber slices and soy sauce, and melting a little of your favorite cheese on top can also be a nice compliment. Tue May 19 02:58:14 -0700 2009 4566468 294035 CeltNord 1 4861597 I usually make them sort of Spanish style Escebeche but what's also good is Mexican ceviche style with lemon juice, a diced jalapeno or serrano pepper, some chopped cilantro, green onion, red onion, a tomato, and some diced cucumber if you want, some salt and pepper. Use sardines in water. mix it up a little. Fry a few corn tortillas in canola oil until they're tostadas, drain them. Serve it on tostadas with some Tapatio or other Mexican hot sauce if you need more ka-bang. Pop a few Cerveza. Mui Deliciosa. Wed Jul 15 13:17:58 -0700 2009 2234389 1093934 lobsterchurch 1 4897005 I've only been eating them for a few months, and I love em. I don't buy any expensive kinds, but my favorite brand right now is Goya because it seems to have the richest flavor. I'm currently trying different kinds, like right now I've got a can of Ligo in the pantry, canned in Tomato Sauce with Chili, and I'm a little wary of it, but I figure it'll be good sauteed with garlic and served on rice. My usual eating method is to saute with olive oil, garlic, shallots, and chili flakes, spread on toasted bread. I've done it in pasta too, which was pretty good. Tue Jul 28 09:19:52 -0700 2009 2234389 279935 DreamCyn 2 4897101 I grew up on Ligo. They have good flavor from what I remember, and were best sauteed as your described. Tue Jul 28 09:48:11 -0700 2009 4897005 68363 JungMann 1 4899497 Great collection of information here. I just wanted to add that, for those of you in the US, Costco sells a 5-pack of Season skinless/boneless sardines in olive oil (3.75 oz/105 g) for $7.39. That works out to $1.48 per tin, almost half the price of the grocery store. Happy eating! Wed Jul 29 06:10:11 -0700 2009 2234389 1097578 CC_3 1 4937044 I just had the La Quiberonnaise vintage 2007 sardines in olive oil. Amazing! The best sardines I have ever had. Tue Aug 11 11:49:27 -0700 2009 2234389 10732 JMF 1 4957815 Me too! I've recently tried sardines for the first time after being a long-time-lover of anchovies. A favorite of mine at the moment is canned sardines on grainy rye crackers with sliced baby yellow roma tomatoes, roasted red capsicum with fresh parsley & cracked pepper. yum. might try with avocado next Tue Aug 18 19:42:53 -0700 2009 2234389 1102755 noveltycake 1 5062290 I just made some for a snack, and just wanted to share my discovery, a quick sardine curry! Mince up some garlic and shallots (or onion), and set up a skillet to heat with about a tablespoon of oil (I used canola). When ready, stir in a tablespoon of Red Curry Paste, toss for a few seconds then add the garlic and shallots. After a few moments (I don't like browned garlic, but if you do, wait for it) tip a (drained) can of sardines (I love plain Goya) straight into the pan. If you don't like them whole like I do, separate/skin/de-bone them ahead of time. Toss around to brown the skin a little bit and cover it well with the paste. Then add a tablespoon or two of coconut cream and toss to coat. Let sit and boil for a while. Serve and eat by itself or with rice or toast. Yummy! It came out so much better than i thought it would! Sun Sep 27 14:20:57 -0700 2009 2234389 279935 DreamCyn 1 5302981 in India we only get John West or Brunswick. Happy to know your comments on their quality. In London stores like Marks and Spencer and Sainsbury have their store brands. Is their quality good Thu Jan 07 07:05:47 -0800 2010 2234389 1138000 sunnyguy 1 5303279 I'm also a newcomer to the wonderful world of sardines and my experience is very circumscribed. The only kind I've tried are the boneless, skinless Season sardines in olive oil. I eat them on saltines with spicy mustard or pepper sauce. In fact, had a tin last night. Scrumptious! Thu Jan 07 08:38:38 -0800 2010 2234389 1128713 Perilagu Khan 2 5303289 PK, find some Kippered (smoked) sardines, a natural for a Texan, but stay way from smoked catfish, soggy and hard to light. Thu Jan 07 08:42:32 -0800 2010 5303279 93538 Passadumkeg 3 5303298 If it's smoked, I'm there. Unless we're talkin' smoked oysters, of course. ;) Thu Jan 07 08:44:17 -0800 2010 5303289 1128713 Perilagu Khan 4 5304631 Smoked ocean or Rocky Mountain oysters? I like them both. If it is possible in Lubbock, buy fresh oysters in the shell (Maybe the jarred ones work too, but I haven't tried.) and put them on your smoker until they open and then another 15-30 minutes. We also had fresh sardines on the grill over xmas. Yum. ps there's an outside chance I might be driving to Deming next week. Thu Jan 07 15:37:32 -0800 2010 5303298 93538 Passadumkeg 1 5306537 From "The 11 Best Foods You Aren’t Eating" http://well.blogs.nytimes.com/2008/06/30/the-11-best-foods-you-arent-eating/?em Sardines: Dr. Bowden calls them “health food in a can.” They are high in omega-3’s, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as a full complement of B vitamins. How to eat: Choose sardines packed in olive or sardine oil. Eat plain, mixed with salad, on toast, or mashed with dijon mustard and onions as a spread. Fri Jan 08 10:47:29 -0800 2010 2234389 32941 Rmis32 1 5310829 Bumble Bee has reduced their can size from 4.2 oz to 3 oz! That's more than 25%!!! Sun Jan 10 10:36:34 -0800 2010 2234389 93538 Passadumkeg 2 5310858 yea, soon they'll be selling it in nickel bags. Sun Jan 10 10:50:59 -0800 2010 5310829 32941 Rmis32 3 5310912 No that's "smoked" herring. A little soggy and hard to light. Sun Jan 10 11:18:07 -0800 2010 5310858 93538 Passadumkeg 1 5314073 success! skinless/boneless millionaires in water, from morocco. ate them with lots of parsley, lemon, and a few capers and it was a lovely little snack. healthy and cheap! hooray! Mon Jan 11 15:40:29 -0800 2010 2234389 196876 bakersdelight 1 5314975 I am a newbie to the sardine world and I have to admit they can really hit the spot sometimes. Amazon.com has some pretty good deals on canned sardines, especially if you can get the free shipping. Matiz Gallego in Olive Oil, 5 tins for $12. Crown Prince in EVOO, 12 tins for about $30. On the cheap end, Roland in Olive Oil, 10 tins for $16. I like to dump a whole tin, with oil, into a bowl with some soft cream cheese and thin sliced onion and mash it all up. Eat with crackers and hot sauce. Cold beer is recommended. Thanks to rworange for the inspiring survey. Mon Jan 11 23:57:28 -0800 2010 2234389 1139081 scoob 2 5315027 Throw a can of sardines into the blender w/ calmeta olives (pitted), garlic and more olive oil and blend; toss w/ hot pasta for a quick, delicious, healthy meal. Sardine eaters make better lovers. Tue Jan 12 02:04:56 -0800 2010 5314975 93538 Passadumkeg 3 5315604 So sards have aphrodisiac qualities, eh? Who knew. My wife will be thrilled the next time I snag a case. Tue Jan 12 08:23:47 -0800 2010 5315027 1128713 Perilagu Khan 4 5316604 I have 5 kids. Tue Jan 12 13:02:24 -0800 2010 5315604 93538 Passadumkeg 5 5316654 You should do an ad for the National Sard Council. But you might put the oyster fishermen out of business, and we wouldn't want that, now, would we? Tue Jan 12 13:13:20 -0800 2010 5316604 1128713 Perilagu Khan 6 5316683 Oysters too! Lobster too! Tue Jan 12 13:22:16 -0800 2010 5316654 93538 Passadumkeg 4 5324707 I believe he meant liking the 'fishy' smell...LOL Fri Jan 15 10:17:35 -0800 2010 5315604 15112 dreamcast18 5 5325641 Thanks! Fri Jan 15 15:48:58 -0800 2010 5324707 93538 Passadumkeg 1 5334687 I prefer sardines packed with green chilies. Eat them on saltine crackers. My parents ate them that way and so do I. My grandparents had sardines every Thursday night. Thursday supper was sardines, saltine crackers and a bowl of tomatoes with chopped onions. If tomatoes were not in season, they ate home canned ones with the chopped onions. Very simple and gazpacho like. But they always had sardines. I'm going to try them some of the ways mentioned here. Thanks for all the ideas. Reading this topic made me hungry for sardines, so I had them with crackers for my supper tonight. Tue Jan 19 17:57:46 -0800 2010 2234389 60359 decolady 2 5335795 Just out of curiosity, what nationality are your grandparents? What you describe sounds very Mediterranean. Perhaps eastern Med. Wed Jan 20 08:11:49 -0800 2010 5334687 1128713 Perilagu Khan 3 5336807 My grandfather's family was of British, Swiss & black Irish extraction, but my grandmother was Spanish, Creole French, and black Irish. He was born in Texas and reared in Louisiana, while my grandmother lived all her life in Louisiana. When my grandfather was growing up their next door neighbors were Lebanese. My Mom says this was Thursday supper as long as she can remember, so I suspect this recipe may have come from the neighbors. After my Mom and uncle graduated college my grandparents travelled a lot. While most of my grandmother's cooking was traditional Louisiana food, their travels enriched her repertoire. She was a wonderful cook and taught me from when I was a small child and had to stand on a stool to reach the counter. Wed Jan 20 13:49:58 -0800 2010 5335795 60359 decolady 4 5336868 Quite an interesting mix of nationalities! Wed Jan 20 14:08:05 -0800 2010 5336807 1128713 Perilagu Khan 5 5379050 Mmmmmm Sardines... I've eaten them straight out of the can since as far back into my chidhood that I can remember ;) My favorite quick recipe for a left over french bread is to make little grilled slices and top with: small palm of chopped capers, finely diced onions, a quick squeeze of dijon mustard and pepper... dump in olive oil King Oscar sardines and coarsely mix... spread on little toasts and top with rounds of cherry tomato slices. YUM. A favorite snack as a child was eating them on saltine w/ hot sauce or simply placed in bread w/ diced onions and mustard. Fri Feb 05 09:59:34 -0800 2010 5336868 138630 tiffeecanoe 6 5379078 That quick recipe sounds like it could be lunch! I've got some leftover baguette in the kitchen that needs to be used. Fri Feb 05 10:08:15 -0800 2010 5379050 60359 decolady 7 5379083 It was MY lunch...which led me to google sardine recipes and led me to this thread! HA! :) Fri Feb 05 10:09:41 -0800 2010 5379078 138630 tiffeecanoe 7 5382425 Just as quick and easy - sardines + capers + onions + cream cheese on bread/crackers of choice. Yum! Sat Feb 06 15:56:47 -0800 2010 5379078 76258 joonjoon 5 5379073 I like it. :-) Fri Feb 05 10:07:31 -0800 2010 5336868 60359 decolady