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Really old sardines: a treasure?

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I was watching an old "New Scandanavian Cooking" show this morning, and the host was explaining that really old cans of sardines are considered quite a treasure.

Has anybody every tried 50-year-old canned sardines?

I happen to love sardines, both canned and fresh, and being a food freak, I might just have to find a ancient can to try for myself.

I'll pass on the 50-year-old "fresh" sardine. :)

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  1. Er, what's so great about 50-year-old canned sardines?

    1 Reply
    1. re: efdee

      Don't know. I'm assuming they somehow "ferment" into a unique taste.

      Or mellow.

      Or something.

      That's why I'm asking.

    2. The French age sardines and if I get up enough energy, I'll google for the topic on this board. Fairway in NY has sells aged sardines.

      I haven't tried a very 'aged' can of sardines, but I have one in my kitchen cabinet that I'm aging.

      2 Replies
      1. re: rworange

        Here's the discussion.
        http://www.chowhound.com/topics/30134...

        P.S. Still need to get that tin I bought in France to you!

        1. re: Melanie Wong

          Well, sardines DO age well, afterall. Thanks for the link!!!

      2. isn't the whole point of canning to make the ingredients essentially inert? theoretically, they'd taste pretty much like they did the day of canning. maybe more tinny, if anything.

        1 Reply
        1. re: hotoynoodle

          You'd think. Maybe those crazy Norwegians and just messing with my head.

          He DID make a fabulous looking sardine quiche thing though.

        2. I haven't had any that old. But sardines that have aged become a different delicacy, where the oil seeps into the flesh and bones.

          I have more experience with aged Cantonese-style salted fish. Here's some vintage stuff from a chowpal's fridge.
          http://flickr.com/photos/melaniewong/...