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Really old sardines: a treasure?

Bostonbob3 May 10, 2007 12:05 PM

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. :)

  1. Melanie Wong May 10, 2007 07:29 PM

    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.

    1. hotoynoodle May 10, 2007 02:07 PM

      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
        Bostonbob3 May 10, 2007 02:26 PM

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

        He DID make a fabulous looking sardine quiche thing though.

      2. rworange May 10, 2007 12:21 PM

        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
          Melanie Wong May 10, 2007 07:36 PM

          Here's the discussion.

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

          1. re: Melanie Wong
            rworange May 10, 2007 08:57 PM

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

        2. efdee May 10, 2007 12:14 PM

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

          1 Reply
          1. re: efdee
            Bostonbob3 May 10, 2007 12:17 PM

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

            Or mellow.

            Or something.

            That's why I'm asking.

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