Really old sardines: a treasure?
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. :)
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.