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How do you eat tinned sardines?

Kagey Nov 9, 2007 03:20 AM

The pretty package in the store tempted me and now I have a tin of sardines in Spanish olive oil. Boneless. I was planning just to eat them with a slice or two of no-knead bread, but I wonder if there's any special way you hounds like to eat them? What goes well with them? Thanks!

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  1. m
    MysticYoYo RE: Kagey Nov 9, 2007 03:25 AM

    A schmear of cream cheese on dense bread or a quality bagel, sardines, thinly sliced onion and freshly ground black pepper. Sometimes a dash of hot sauce for an added kick.

    1. Davwud RE: Kagey Nov 9, 2007 03:40 AM

      On a cracker with some hot sauce. The KISS method.


      2 Replies
      1. re: Davwud
        EmoryJ RE: Davwud Nov 12, 2008 10:44 PM

        I second this emotion. Crackers and cayenne pepper sauce...in fact, I think this may be what saltines were invented for. When I was a kid I used to put Plochman's mustard on sardines and saltines. Today I can't imagine it. eeeewwwww!

        1. re: Davwud
          chowforjohn RE: Davwud Dec 29, 2010 05:30 AM

          Saltines , mustard and hot sauce, is my favorite. My wife likes them only on saltines with a glass of milk to drink along side.

        2. Gio RE: Kagey Nov 9, 2007 03:56 AM

          Endive, sardine, splash of fresh lemon juice.

          1. TSQ75 RE: Kagey Nov 9, 2007 06:31 AM

            crackers, hot sauce.

            *loves sardines

            1. s
              sea97horse RE: Kagey Nov 9, 2007 06:34 AM

              on a green salad with some chopped onion and a vinegary vinaigrette.

              2 Replies
              1. re: sea97horse
                LaLa RE: sea97horse Nov 9, 2007 06:37 AM

                saltines and hot sauce

                1. re: LaLa
                  foodisgreat RE: LaLa Nov 5, 2008 09:00 PM

                  Open can, pour on a little vinegar or hot sauce, eat each sardine on top of a saltine cracker.

              2. t
                TNExplorer RE: Kagey Nov 9, 2007 06:37 AM

                We use this method from one of Andrew Weil's books. Empty the sardines into a bowl, add dijon mustard to taste as well as some minced onion, and mash into a spread with a fork. Very tasty spread on a whole grain cracker or good bread. (We also like to add a dry gin martini on the side.)

                1 Reply
                1. re: TNExplorer
                  Val RE: TNExplorer Nov 9, 2007 04:55 PM

                  Yes yes!!! Sardines with (red) onion and mustard is a delicious dish! Try it!

                2. f
                  FrankJBN RE: Kagey Nov 9, 2007 06:39 AM

                  Infrequently and with a fork.

                  That's how you eat canned sardines, right out of the tin.

                  3 Replies
                  1. re: FrankJBN
                    JoanN RE: FrankJBN Nov 9, 2007 06:45 AM

                    Me, too. One of my guilty, home-alone pleasures.

                    1. re: FrankJBN
                      GIAD RE: FrankJBN Nov 9, 2007 06:59 PM

                      Oh Yea!

                      1. re: FrankJBN
                        Bigjim68 RE: FrankJBN Jan 24, 2013 11:02 AM

                        That's the way I do it.

                      2. b
                        Bostonbob3 RE: Kagey Nov 9, 2007 06:40 AM

                        My way is to mix Tobasco with cottage cheese and chopped onions, spread that on good bread, then add sardines on top.

                        Sounds kinda weird, but it's really good.

                        1 Reply
                        1. re: Bostonbob3
                          EmoryJ RE: Bostonbob3 Nov 12, 2008 10:45 PM

                          That does sound weird but good Bob..

                        2. rcallner RE: Kagey Nov 9, 2007 06:47 AM

                          For breakfast, I love boneless, skinless sardines packed in oil on a GOOD toasted bagel, sprinkled liberally with capers. It's full of protein and omega fatty acids, and a rare high source of Vitamin D. And tasty tasty tasty.

                          2 Replies
                          1. re: rcallner
                            Barbara76137 RE: rcallner Mar 9, 2012 04:50 PM

                            When I couldn't keep weight on since I was working 14-16 hour days of physically demanding work, I'd just eat them on a cracker since they were a great source of protein, healthy fats, and I'm not sure if it was vitamin D or something else I was lacking. They certainly aren't my favorite fish in the world, but they served their purpose.

                            1. re: Barbara76137
                              Val RE: Barbara76137 Mar 10, 2012 05:16 AM

                              And if you eat the ones WITH skin and bones you have the added nutritional benefit of calcium, true also of canned salmon.

                          2. StuCazzo RE: Kagey Nov 9, 2007 07:19 AM

                            Saute them and then toss them with some spaghetti. Sprinkle with cheese. This is how we eat on Christmas Eve. Very tasty.

                            4 Replies
                            1. re: StuCazzo
                              Kagey RE: StuCazzo Nov 9, 2007 07:27 AM

                              Isn't fish with cheese supposed to be scandalous and forbidden? (not that I'd judge; I like it on my linguine vongole :)).

                              1. re: Kagey
                                Bostonbob3 RE: Kagey Nov 13, 2007 10:32 AM

                                Only scandalous in Italy, not in my house. :))

                                1. re: Bostonbob3
                                  4chowpups RE: Bostonbob3 Nov 14, 2007 09:29 AM

                                  My grandmother used to make a red sauce on Xmas eve with sardines and sprinkled with fresh bread crumbs. I loved it, even as a teenager!

                              2. re: StuCazzo
                                millygirl RE: StuCazzo Dec 5, 2007 04:43 AM

                                Oh yeah, with spaghetti....deelish!!!! Don't forget lots of olive oil and good bread to soak it all up.

                              3. k
                                Kagey RE: Kagey Nov 9, 2007 07:25 AM

                                Thanks for the great responses! I'll definitely be trying hot sauce, lemon, onions, and capers (maybe not all together!) in the near future. The pasta suggestion sounds good, too!

                                1. rworange RE: Kagey Nov 9, 2007 07:48 AM

                                  This was a thread from earlier this year that was revived. Out of all the canned sardine threads I've read on this board, it had the most creative uses

                                  One of the ideas for broiling them I never considered. There's another idea with a fried egg that sounds great ... and as the infomercials say ... and much, much more.

                                  I think that sardines and fresh tomatoes are the perfect match. The ingrediants link on Chow has more affinities. It is about fresh sardines, but they work for canned as well ... hmmm ... olives with sardines ...that's sounding good to me.

                                  1. chef chicklet RE: Kagey Nov 9, 2007 09:17 AM

                                    line up your saltines. Slather with dijon mustard, lay a sardine across the cracker, hot sauce, and fresh ground pepper. yum.

                                    6 Replies
                                    1. re: chef chicklet
                                      Kagey RE: chef chicklet Nov 10, 2007 12:03 AM

                                      I'm surprised by all the saltine replies! Who knew that saltines were good for anything other than eating when you have the flu?! Looks like I missed a trick!

                                      Unfortunately, there don't seem to be any saltines here in England. In four years of living here, I've never seen them. It's possible that they're called something else, but nobody I know knows of them. I may have to investigate.

                                      1. re: Kagey
                                        Springhaze2 RE: Kagey Nov 14, 2007 09:12 AM

                                        Kagey, I think they are called Soda Crackers in England.

                                        1. re: Kagey
                                          chowforjohn RE: Kagey Dec 29, 2010 05:36 AM

                                          You should try a saltine with cream cheese sometime,,,,mmmmm

                                          1. re: chowforjohn
                                            Weetje RE: chowforjohn Mar 9, 2012 02:59 PM

                                            > You should try a saltine with cream cheese sometime,,,,mmmmm

                                            and strawberry jam. Oh the salt and the sweet.

                                          2. re: Kagey
                                            Egregious RE: Kagey Sep 15, 2011 02:39 PM

                                            Try looking for tinned sprats or brislings. Same thing.

                                            1. re: Kagey
                                              Barbara76137 RE: Kagey Mar 9, 2012 04:52 PM

                                              'Who knew that saltines were good for anything other than eating when you have the flu?! ' They are also good for seasickness.

                                          3. m
                                            Missyme RE: Kagey Nov 9, 2007 11:03 AM

                                            I mash them with chopped onion, some mayo and lots of lemon juice. Delicious on a toasted bagel.

                                            1. amymsmom RE: Kagey Nov 9, 2007 05:25 PM

                                              Lots of chopped onion & ~2 tsps of white vinegar. Mash it all together. Usually I eat it with a pint of cherry or grape tomatoes, or a quartered israeli tomato. Yum!

                                              1. saraeanderson RE: Kagey Nov 9, 2007 10:21 PM

                                                Two ways:

                                                (1) Paprika, salt, lemon wedge.

                                                (2) Fennel and sweet onion relish and olive oil. Fennel relish consists of:

                                                Juice and rind (finely chopped) of one lemon
                                                1 large fennel bulb, minced
                                                1/2 sweet onion, minced
                                                1 tbsp dill seed
                                                2 tsp mustard seed
                                                1 tsp chili flake
                                                1 large clove garlic (raw)
                                                Sugar (some)
                                                Salt (some)
                                                Mix all ingredients, top off with vinegar (to taste; you'll probably want to dilute a little. Champagne or white balsamic vinegar would probably be best--something with a high wine flavor to acidity ratio)

                                                1. JungMann RE: Kagey Nov 13, 2007 11:17 AM

                                                  I can't believe no one's recommended the way I make them. I thought that it was the standard way to eat sardines, but I guess it might be a Spanish-Filipino thing.

                                                  Sliced an onion and saute in olive oil with garlic until translucent. Add chopped tomato and cook to a paste. Add sardines and saute until heated thru. Season with salt and pepper. You can also add oregano, bay leaf and/or smoked paprika. For probably the first 18 years of my life, that was the only way I knew how to eat sardines. Now I occasionally toss with spaghetti, lemon rind and parsley or eat it on buttered toast, but much prefer to revert to the comfort of a well-worn childhood classic.

                                                  2 Replies
                                                  1. re: JungMann
                                                    rln RE: JungMann Nov 14, 2007 09:02 AM

                                                    Oh, glad to see this. My thoughts exactly except we'd eat them cooked this way with garlic fried rice or plain and a fried egg.

                                                    I'm learning a lot more with this thread!

                                                    1. re: JungMann
                                                      Spencer Kieft RE: JungMann Dec 3, 2010 06:34 PM

                                                      I just bought my first sardines ever and wanted the perfect recipe. I tried your recipe and it was very good. I even had the smoked paprika and some fresh oregano that I picked just in the nick of time before Thanksgiving. I cheated with the tomatoes and added the double-concentrated tomato paste (just because I wanted to use it) and I also added a splash of lemon juice at the end. I ate it on some whole-wheat English muffins.

                                                    2. dmfnole RE: Kagey Nov 13, 2007 11:18 AM

                                                      I grew up watching my dad eat them on saltine crackers

                                                      2 Replies
                                                      1. re: dmfnole
                                                        lrostron RE: dmfnole Nov 13, 2007 11:35 AM

                                                        Yep, saltines, the way my gramps did, and the way I do, with sardines or pickled herring ... (but not together!) No saltines? Then maybe a triscuit type cracker.

                                                        1. re: lrostron
                                                          4chowpups RE: lrostron Nov 14, 2007 09:30 AM

                                                          Wonder if we had the same "gramps?" (called him that too!) He'd eat them on saltines with yellow mustard and white onion...that is how I eat them too!!! Oh and he ate Limburger cheese as well.

                                                      2. AntarcticWidow RE: Kagey Nov 13, 2007 11:57 AM

                                                        The book "Like Water for Chocolate" has a recipe for Christmas rolls using tinned sardines. I substituted a sweet baguette because I didn't have any hard rolls, and used fresh serranos instead of tinned. Still really good!

                                                        1 can sardines
                                                        1/2 chorizo sausage
                                                        1 onion
                                                        1 can chiles serranos (I used 3-4 fresh serranos with seeds, chopped fine)
                                                        10 hard rolls

                                                        Chop onions fine. Fry the sausage over low heat so that it cooks thoroughly without getting too brown. When done, remove from heat and add the sardines, which have been deboned ahead of time. Any black spots on the skins must be scraped off with a knife. Combine the onions, chopped chiles and the ground oregano with the sardines. Let the mixture stand before filling the hard rolls.

                                                        1 Reply
                                                        1. re: AntarcticWidow
                                                          Passadumkeg RE: AntarcticWidow Sep 27, 2008 07:53 AM

                                                          You beat me to that one. Just bought a copy in Spanish, to try to improve my bar Spanish. I love that book and taught it in a high school English class. The kids loved it and prepared foods from it.
                                                          We eat lots of sardine. Often on toast w/ boiled egg for brek. or in scrambled eggs. Blended w. olives and olive for a pasta sauce. In an antipasto, on boiled egg halves.
                                                          In avacado halves w/ a squeeze of lemon.

                                                        2. m
                                                          MazDee RE: Kagey Nov 13, 2007 06:03 PM

                                                          In a restauraunt near Mazatlán I had sardine salad stuffed in an avocado. It was kind of like the usual tuna salad (mayo, onion, celery etc), and absolutely delicious! When I tried to make it at home, it was good but a little too rich. Perhaps I didn't drain of the oil as well as I should have. I am thinking about mixing sardines and tuna for my next stuffed avocado.

                                                          1. operagirl RE: Kagey Dec 4, 2007 08:04 PM

                                                            Just had a can of sardines, on top of rye crackers spread with yellow mustard for dinner. Yum!

                                                            1. Antilope RE: Kagey Dec 5, 2007 09:07 AM

                                                              What, no one eats sardine ice cream, as made by the Iron Chefs? ;-)

                                                              I eat sardines with saltine or fancy crackers, a little sour cream and a touch of sea salt.

                                                              1. BobB RE: Kagey Dec 5, 2007 09:14 AM

                                                                I simply line them head to tail on a buttered slice of good rye or pumpernickel. Pure sardine deliciousness!

                                                                1 Reply
                                                                1. re: BobB
                                                                  ellaf RE: BobB Dec 23, 2010 06:55 AM

                                                                  This is how we ate when I was growing up. On good buttered bread.

                                                                2. c
                                                                  chinatown RE: Kagey Sep 27, 2008 05:56 AM

                                                                  In Hawaii, a traditional fish prep is poke ( po kay). Usually raw fish with onions, sesame oil and a variety of other optional ingredients. I make a universally applauded sardine poke which consists of homemade salsa typico (choped tomato, onion, jalapeno, etc.) with canned sardines. everyone loves it. great with rice.

                                                                  1. ChrisOC RE: Kagey Sep 27, 2008 06:06 AM

                                                                    Butter two slices of white bread, put the contents of one can of sardines in between, mashed a little with a fork. Don't forget to drizzle the oil from the can over the mashed sardines.

                                                                    3 Replies
                                                                    1. re: ChrisOC
                                                                      lagatta RE: ChrisOC Sep 27, 2008 06:34 AM

                                                                      Tinned sardines from the Mediterranean are a mainstay for my friends from the Maghreb (North Africa). They simply dump the sardines onto a plate or dish (a tapas dish is ideal) with the oil or tomato sauce and chop up some good onions (I use a red onion) and smother them. Harissa can be added if you like spice, so can ground cumin - but you don't have to add anything. This is eaten with bread - not in a sandwich; using the bread as a utensil to eat with your hand.

                                                                      But the boneless fillets you have would also make a wonderful light-meal salad atop some nice greens, with the same onion.

                                                                      1. re: lagatta
                                                                        millygirl RE: lagatta Sep 27, 2008 07:21 AM

                                                                        On crackers, preferably Carr's. Straight up.
                                                                        Or as others suggested, in spaghetti with chilli peppers. Yum!

                                                                        1. re: millygirl
                                                                          LaLa RE: millygirl Nov 5, 2008 03:54 PM

                                                                          that does sound good.

                                                                    2. k
                                                                      karykat RE: Kagey Sep 27, 2008 09:14 AM

                                                                      Here's a dumb question: are tinned sardines already cooked? It seems like lots of us like them on bread so they must not be raw, right?

                                                                      I know they have fantastic health benefits but have had trouble getting to them. And would like to.

                                                                      2 Replies
                                                                      1. re: karykat
                                                                        toodie jane RE: karykat Sep 27, 2008 09:25 AM

                                                                        they are fully cooked.

                                                                        Trader Joes has some generously-sized tins of smoked sardines for about $2.50 now.

                                                                        Best cracker, IMHO, are Stoned Wheat Thins, original brand or Trader Joe's house- branded ones.

                                                                        Best too, if eaten al fresco.

                                                                        1. re: toodie jane
                                                                          Barbara76137 RE: toodie jane Mar 9, 2012 04:57 PM

                                                                          toodie, does TJ's still carry the cracked pepper crackers? I think they'd be great with sardines.

                                                                      2. k
                                                                        kobetobiko RE: Kagey Nov 5, 2008 09:18 PM

                                                                        Oh, now I found that I am just plain weird! I usually put sardines on hot rice and drizzle some soy sauce... Looks like I am the minority...

                                                                        1 Reply
                                                                        1. re: kobetobiko
                                                                          Cinnabon RE: kobetobiko Nov 5, 2008 09:46 PM

                                                                          Wow, so many people love this delicious items. This is one of the few canned foods we keep in the pantry.

                                                                          We eat them like many suggested:
                                                                          Put sardines on hot rice and drizzle some soy sauce
                                                                          Saute onions & tomato, cook to a paste. Add sardines SP & bay leaf, serve with rice.
                                                                          Put on a cracker dab of hot sauce & enjoy!
                                                                          Mix with hot pasta

                                                                          Now need to try the mustard method.

                                                                        2. w
                                                                          Westvillagenycity RE: Kagey Nov 12, 2008 08:22 PM

                                                                          Sardine Mexicana – on Saltine, Cebollas encurtidas (pickled onions home made) on top and squeeze lime. Finish with a cilantro.

                                                                          I don't know I can post this site but.....here is How to make Cebollas encurtidas. I made it and can not stop eating with many things.

                                                                          1. j
                                                                            jedi1354 RE: Kagey Nov 12, 2008 08:31 PM

                                                                            personally i like using my mouth but on a quality cracker with cheese

                                                                            1. c
                                                                              chazzerking RE: Kagey Nov 12, 2008 08:33 PM

                                                                              black rye, thin sliced red onion, dash of hot sauce. Mmmm.

                                                                              1. Eat_Nopal RE: Kagey Nov 12, 2008 11:12 PM

                                                                                In my dad's town their Seafood Gastronomic Intellet was nil... as such the only type of seafood they had was from a can... and Sardines (the Mexican brands are most often packed in Tomato sauce) where the most frequent type they had... usually chopped Sardines mixed with onions, jalapenos, lime juice, the tomato sauce & what ever fresh herbs were in season (Thyme, Marjoram, Spearmint, Oregano)... that is basically how I learned to prepare these.

                                                                                1 Reply
                                                                                1. re: Eat_Nopal
                                                                                  kare_raisu RE: Eat_Nopal Nov 15, 2008 09:00 PM

                                                                                  I think this is pretty typical in Veracruz as well. With lots a cilantro and limon those canned sardines in tomato sauce are fantastic comida naca for filling warm tortillas. Its the official work lunch of me!

                                                                                2. Passadumkeg RE: Kagey Jun 20, 2010 04:07 PM

                                                                                  I work as a registered Maine sea kayak guide in the summer. I take a bunch of tourists paddling around the Maine coast. I love it when we take a break on the beach of some island, I whip out a can of sardines from my dry bag, rip off the top and dig in with my fingers, when done lick my fingers, rinse out can in ocean, throw it back in my kayak and tell the folks time to get back in the boats. The reactions of the folks are far ranging and often hilarious.

                                                                                  3 Replies
                                                                                  1. re: Passadumkeg
                                                                                    smtucker RE: Passadumkeg Jun 20, 2010 05:11 PM

                                                                                    You don't bring enough to share? That would be the chowish thing to do. :-)

                                                                                    1. re: smtucker
                                                                                      Passadumkeg RE: smtucker Jun 21, 2010 12:43 AM

                                                                                      Twelve people? No Wonder Bread? I do cook for 9 on 3-5 day camping trips along The Maine Island Trail. I do bring tins of sardines, but once opened, I'm usually the only on that eats them. The same w/ lox. Americans are funny, fussy fish eaters.

                                                                                      1. re: Passadumkeg
                                                                                        Barbara76137 RE: Passadumkeg Mar 9, 2012 05:01 PM

                                                                                        First of all, you'll never see me on one of your camping trips since my idea of "Camping" is a hotel without 24 room service, but.......

                                                                                        If you had lox and sardines I'd fight you for every bit of them :) I especially love lox.

                                                                                  2. jnk RE: Kagey Jun 21, 2010 05:03 AM

                                                                                    The way my father taught me, bakery rye bread, sweet butter and the sardines on top. Top that off with some stewed prunes wit heavy cream and you've got a great meal and a coronary.

                                                                                    3 Replies
                                                                                    1. re: jnk
                                                                                      Passadumkeg RE: jnk Jun 21, 2010 05:32 AM

                                                                                      "a great meal and a coronary" Nope a Zen delight. The prunes and sardines balance the butter & cream. Yin & yang of food (I hope.). I'm taking ONE can of Beech Cliff Herring steaks in La. hot sauce on today's paddle.

                                                                                      1. re: Passadumkeg
                                                                                        cubeoccupant RE: Passadumkeg Aug 31, 2010 12:13 PM

                                                                                        Japanese style - empty about half of the oil in the can, heat the entire can on a frying pan, when the oil starts bubbling over, take it off the fire, sprinkle shichimi pepper, soy sauce, and squeeze a lemon wedge, maybe a little bit of minced scallions, eat with white rice

                                                                                        1. re: cubeoccupant
                                                                                          Old E. RE: cubeoccupant Aug 31, 2010 12:35 PM

                                                                                          On a saltine with a pickled jalapeno slice. ... or Tabasco.

                                                                                    2. l
                                                                                      lamaranthe RE: Kagey Aug 31, 2010 12:40 PM

                                                                                      Mashed with Dijon mustard, then spread on a toast.

                                                                                      1 Reply
                                                                                      1. re: lamaranthe
                                                                                        Michelejc RE: lamaranthe Sep 20, 2010 10:28 AM

                                                                                        I just bought canned sardines that were on sale. 99 cent a tin. This thread is great and I got some great ideas on how to make them!!

                                                                                      2. b
                                                                                        bizzpo RE: Kagey Oct 6, 2010 11:11 AM

                                                                                        We love them in salad nicoise. Sometimes instead of tuna, sometime in addition to tuna.

                                                                                        1. t
                                                                                          tonyparati RE: Kagey Dec 3, 2010 11:47 AM

                                                                                          just rip open a can of your favorite flavored sardines.(smoked ones are my favorite.)
                                                                                          and cook your favorite flavored ramen noodles, cook with any vegitables you like,
                                                                                          add Valentina hot sauce to your heart's desire. or any hot sauce that you like. tabasco is too vingery for my taste.
                                                                                          since i like my sardines cold i don't add it to the noodles,
                                                                                          i take a bite of the fish then slurp up a mouthfull of ramen. YUMM
                                                                                          smoked herring works well also.

                                                                                          1. Passadumkeg RE: Kagey Dec 3, 2010 01:57 PM

                                                                                            with scrambled eggs on toast

                                                                                            1. m
                                                                                              mimolette RE: Kagey Dec 3, 2010 06:43 PM

                                                                                              sardines, oil from the tin, olive oil, scallions or red onions, pasta, olive paste, capers, lemon juice, parsley, and shaved fennel, mix it all together, eat cold or room temp. really easy, really good.

                                                                                              1. h
                                                                                                helmut fig newton RE: Kagey Dec 22, 2010 11:31 PM

                                                                                                Saltines and hot sauce! I eat a couple cans a week and started cooking with them. Here's a link to some recipes.

                                                                                                Chris of Chow

                                                                                                1. c
                                                                                                  caesarf RE: Kagey Dec 28, 2010 07:17 AM

                                                                                                  I put 'em on raisin bread with ketchup

                                                                                                  1. C. Hamster RE: Kagey Dec 28, 2010 07:24 AM

                                                                                                    Good bread like cibatta and hot sauce or lemon

                                                                                                    1. iheartcooking RE: Kagey Dec 28, 2010 07:56 AM

                                                                                                      Being addicted to ramen lately and sardines always, I wonder if they'd be good flaked on a little finished ramen and sprinkled with furikake?

                                                                                                      1 Reply
                                                                                                      1. re: iheartcooking
                                                                                                        tracylee RE: iheartcooking Dec 28, 2010 03:57 PM

                                                                                                        Yikes, I read "sprinkled with fruitcake"! Too many holiday threads, LOL

                                                                                                      2. k
                                                                                                        KingsKetz RE: Kagey Dec 28, 2010 12:04 PM

                                                                                                        Strong flavored black bread lightly buttered, thin sliced red onion and sardines. The best!

                                                                                                        1. r
                                                                                                          redfish62 RE: Kagey Dec 29, 2010 05:49 AM

                                                                                                          I started out with some Progresso chicken & sausage gumbo then add the sardines that have been packed in oil to it, give you a fish stew that's very quick and easy.

                                                                                                          1. chowforjohn RE: Kagey Dec 29, 2010 05:51 AM

                                                                                                            It neavers fales when you talk about eating sardines most people turns their nose up to them. But after reading all these post I feel good to say My wife and I "love sradines".

                                                                                                            1. rworange RE: Kagey Dec 29, 2010 07:39 AM

                                                                                                              Here's a new one for me that I never heard of before ... sardine croquettes.

                                                                                                              I bought a new cookbook for Guatemalan recipes and that was one of them. It is in Spanish, but Googling turned up lots of recipes

                                                                                                              Manioc & Sardine Croquettes (Portugual)

                                                                                                              Potato and Sardine Croquettes

                                                                                                              French Sardine Croquettes Recipe

                                                                                                              And lots, lots more. The recipe in the book I have is pretty similar to the French recipe.

                                                                                                              Anywone tried sardine croquettes and how do you make them?

                                                                                                              1. TroyTempest RE: Kagey Dec 29, 2010 08:24 AM

                                                                                                                Almost like kingsKetz,
                                                                                                                i like them on a sandwich, Dark bread, mayo, thin sliced red onion. but i prefer the sardines with skin and bones on.

                                                                                                                1. Antilope RE: Kagey Jun 12, 2011 08:16 PM

                                                                                                                  Creamy Sardines in Ramekins

                                                                                                                  1 small onion, minced
                                                                                                                  1/2 green bell pepper, minced
                                                                                                                  2 tablespoons butter
                                                                                                                  1 (10 1/2 oz) can condensed cream of celery soup
                                                                                                                  1/2 cup evaporated milk
                                                                                                                  1/4 cup grated process cheese
                                                                                                                  3 cans (3 1/2 oz) sardines, drained
                                                                                                                  1/2 cup cooked green peas
                                                                                                                  biscuit dough

                                                                                                                  Saute onion and bell pepper in butter until tender. Stir into combined
                                                                                                                  soup and milk. Add cheese and heat until cheese melts. Gently stir in
                                                                                                                  coarsley broken sardines and green peas. Spoon mixture into greased
                                                                                                                  individual baking dishes or ramekins. Top each with a discuit dough
                                                                                                                  round and bake in hot oven (400 degrees F.) until biscuits are browned,
                                                                                                                  about 12 to 15 minutes. Makes 4 - 5 servings.

                                                                                                                  Source: Lodi News-Sentinel, Mar 29, 1956

                                                                                                                  2 Replies
                                                                                                                  1. re: Antilope
                                                                                                                    BobB RE: Antilope Jun 13, 2011 07:41 AM

                                                                                                                    Have you actually made this? I don't know that I've ever seen condensed cream of celery soup. Of course, I was only four when this recipe was published. ;-)

                                                                                                                    1. re: BobB
                                                                                                                      Antilope RE: BobB Jun 13, 2011 10:40 AM

                                                                                                                      No, just found it yesterday. Campbell's still makes a condensed cream of celery soup.
                                                                                                                      I remember when Ike was President.

                                                                                                                  2. drongo RE: Kagey Jun 13, 2011 04:42 PM

                                                                                                                    Here are some ways to step up the sardines:

                                                                                                                    Red Quinoa and Sardines - http://thefoodsite.net/2009/02/how-to...

                                                                                                                    Sardine Kedgeree With Fresh Herbs - http://www.pressherald.com/life/fooda...

                                                                                                                    Sardines & Fresh Parsley With Pasta - http://www.pressherald.com/life/fooda...

                                                                                                                    Sicilian Sardines and Broccoli Rabe - http://www.food52.com/recipes/2661_si...

                                                                                                                    1 Reply
                                                                                                                    1. re: drongo
                                                                                                                      goodhealthgourmet RE: drongo Jun 14, 2011 07:40 PM

                                                                                                                      i do a dish that's somewhat similar to the Food52 link...add capers, sub in a splash of sherry or white balsamic vinegar for part of the lemon juice, and swap out the raisins for dried currants (or if they're in season, chopped figs).

                                                                                                                    2. w
                                                                                                                      WishingFridge RE: Kagey Jun 14, 2011 04:30 PM

                                                                                                                      Sauteed lightly with chopped garlic and capers (in the oil from the can) with a few dashes of hot sauce, and poured over thick spaghetti. Lots of parmesan on top. Simple and rustic and tasty.

                                                                                                                      Definitely a home-alone dish, as the smell of cooking sardines probably won't endear you to others, haha.

                                                                                                                      1 Reply
                                                                                                                      1. re: WishingFridge
                                                                                                                        joonjoon RE: WishingFridge Jun 15, 2011 10:29 AM

                                                                                                                        That sounds awesome!!

                                                                                                                      2. The Professor RE: Kagey Jun 14, 2011 04:36 PM

                                                                                                                        My favorite two ways are:
                                                                                                                        in a sandwich on a good Portuguese roll or baguette
                                                                                                                        with pasta

                                                                                                                        1. al b. darned RE: Kagey Jun 14, 2011 05:48 PM

                                                                                                                          The only sardines I get are the double-layer oil packed ones (usually King Oscar), maybe because that's what my Dad ate.

                                                                                                                          Had some just today for a light lunch. Sardines on a Wheatsworth cracker and a dash of Cholula. This, however, is one of the treats I enjoy alone in our house. That's ok, tho, because that means there are more for me.

                                                                                                                          While this has been the standard "meal" forever, there are some good variations listed here I'm going to try. Well, maybe not "on raisin bread with ketchup."

                                                                                                                          3 Replies
                                                                                                                          1. re: al b. darned
                                                                                                                            Val RE: al b. darned Jun 14, 2011 06:00 PM

                                                                                                                            I really like the combo of sardines with salsa/or hot sauce, I must agree...had it today at work...Brunswick Olive Oil sardines with Green Mountain Gringo medium salsa...and a few Ryvita crackers and some fresh greens. Felt quite virtuous!!! and I don't think I'd EVER EVER put them with raisins or ketchup or anything sweet...love the spicy briny salty capery combo with them, though!

                                                                                                                            1. re: Val
                                                                                                                              goodhealthgourmet RE: Val Jun 14, 2011 07:45 PM

                                                                                                                              well i don't eat ketchup unless there are crispy fried potatoes involved, but you'd be surprised about the fruit. have i ever steered you wrong? ;)


                                                                                                                              i add capers, sub in a splash of sherry or white balsamic vinegar for part of the lemon juice, and swap out the raisins for dried currants (or if they're in season, chopped figs).

                                                                                                                              1. re: goodhealthgourmet
                                                                                                                                Val RE: goodhealthgourmet Jun 14, 2011 07:58 PM

                                                                                                                                hmmmmm....well, sheesh! It does sound darn good...will try it out!!!! Thanks very much!

                                                                                                                          2. Passadumkeg RE: Kagey Jun 14, 2011 06:49 PM

                                                                                                                            With a fork. If on a sea kayak trip w/ my fingers. I take them "neat" straight from the can. I have a couple of cans in my desk drawer at work in case withdrawal symptoms hit.

                                                                                                                            1. c
                                                                                                                              caesarf RE: Kagey Jun 14, 2011 06:57 PM

                                                                                                                              on a slightly warm plain bagel with no hole in the center

                                                                                                                              4 Replies
                                                                                                                              1. re: caesarf
                                                                                                                                joonjoon RE: caesarf Jun 15, 2011 10:31 AM

                                                                                                                                Onion or everything bagel, cream cheese, scallion, onion, capers, tomato. That's heaven.

                                                                                                                                1. re: joonjoon
                                                                                                                                  Val RE: joonjoon Jun 15, 2011 10:59 AM

                                                                                                                                  CLUNK!!!<val just fainted> I've had that bagel/cream cheese/caper concoction with smoked salmon which IS HEAVENLY as you say but haven't tried it with sardines yet...must do it! Thanks for another great way to enjoy them!

                                                                                                                                  1. re: Val
                                                                                                                                    joonjoon RE: Val Jun 15, 2011 12:00 PM

                                                                                                                                    It's just as awesome with sardines! Oh man now I want some. :)

                                                                                                                                2. re: caesarf
                                                                                                                                  lagatta RE: caesarf Jan 23, 2013 08:26 AM

                                                                                                                                  Is there such a thing as a bagel with no hole in the centre?

                                                                                                                                3. c
                                                                                                                                  caesarf RE: Kagey Jun 14, 2011 06:59 PM

                                                                                                                                  or I have them on raisin bread with ketchup ..............

                                                                                                                                  1. m
                                                                                                                                    manwithideas RE: Kagey Jul 2, 2011 03:44 PM

                                                                                                                                    Ok - after reading some of your replies here is what i came up with...

                                                                                                                                    sardines...your favorite...i like the ones that come with hot peppers

                                                                                                                                    - medium bowl

                                                                                                                                    - sliced olives

                                                                                                                                    - dill pickles (non garlic)

                                                                                                                                    - Dijon Mustard (maille brand or your fav)

                                                                                                                                    - Frank's Red Hot Thick Cayenne Pepper Sauce

                                                                                                                                    - Hot Creamed Horse Radish

                                                                                                                                    - Christie Triscuit (cracked Pepper & olive oil) and/or other fav triscuit (spicy preferably)

                                                                                                                                    - ground black pepper

                                                                                                                                    Chill the can of sardines in refridgerator for at least a day...for preperation grab a medium size bowl

                                                                                                                                    - slice a dill pickle to small chunks - open can and let drain most of the water - empty sardines in bowl - add a few dabs of your Hot sauce (to taste) - add a spoon full of dijon (to taste) - add a small spoon full of horseradish - add your pickles - add one to two spoon full of sliced green olives (pref Unico brand)

                                                                                                                                    -stir slightly until you have a nice paste - lightly sprinkle black pepper on top before serving

                                                                                                                                    ...ready to eat and spread generously on your fav triscuit or crackers (dont be afraid to mix and match)...of course goes down very nice with light Cold bevy (beer)...nice thing abou it, you can re-fridgerate in tight container for the next day or 2... ;) - enjoy!

                                                                                                                                    1 Reply
                                                                                                                                    1. re: manwithideas
                                                                                                                                      Passadumkeg RE: manwithideas Jul 2, 2011 04:08 PM

                                                                                                                                      It sounds delicious. Welcome to a bush of brisling Chowhounders!

                                                                                                                                    2. FoodFuser RE: Kagey Jul 2, 2011 07:43 PM

                                                                                                                                      FoodFuser method: Straight from the can.
                                                                                                                                      No fuss, little mess.

                                                                                                                                      Barely open the zip-tab to create a small hole.
                                                                                                                                      Invert, squeeze the can, so the oil drains out.

                                                                                                                                      Set can on flat surface
                                                                                                                                      slowly peel back the lid.
                                                                                                                                      This is first sensuous part of the process.

                                                                                                                                      Deen's now arrayed as they were inserted by cannery worker.
                                                                                                                                      Review and appreciate the way they distributed them little fishies.

                                                                                                                                      I'm partial to cracked pepper
                                                                                                                                      so I lay down heavy layer.
                                                                                                                                      Crunch of the peppercorn will complement
                                                                                                                                      softer crunch of the vertebrae.

                                                                                                                                      Hefting the teaspoon, and perusing the can,
                                                                                                                                      I decide from which corner I want to start.
                                                                                                                                      Then in opposite corner I lay down some mustard
                                                                                                                                      and also some mayo, and mix them.

                                                                                                                                      Spoon dipped bit in that dressing cuts first sardine.
                                                                                                                                      Each bite engenders another dip, 'nother spearing.
                                                                                                                                      As I work my way down through the can.

                                                                                                                                      When big chunks are gone
                                                                                                                                      scrape spoon on all four walls and under the rim.
                                                                                                                                      Smack Smack, delicious fishies.

                                                                                                                                      1 Reply
                                                                                                                                      1. re: FoodFuser
                                                                                                                                        Passadumkeg RE: FoodFuser Jul 3, 2011 04:32 AM

                                                                                                                                        I now teach back in New Mexico, not a fish lovers paradise. I keep cans of sardines in my desk for snacks. I was in my office eating a can of bristling sardines when in walks one of my colleagues. He is a young buff Navajo, 5'10" 220 lbs, a running back for UNM. He takes one look at what I'm eating and shouts, "Gross!" And then he noticed the smell. I have rarely seen such a strong reaction to food. Now when I want to tease him I merely ask, "Hey, want a can of sardines?"

                                                                                                                                      2. j
                                                                                                                                        joonjoon RE: Kagey Jul 4, 2011 08:09 PM

                                                                                                                                        A new trick I learned - save the oil from sardine cans, especially if it's olive oil. This stuff is liquid gold and adds a wonderful umami boost to everything cooked in it.

                                                                                                                                        1 Reply
                                                                                                                                        1. re: joonjoon
                                                                                                                                          Harters RE: joonjoon Jul 5, 2011 09:47 AM

                                                                                                                                          An old favourite is to dust the sardines in flour and then fry in the can oil. On bread as a restorative snack.

                                                                                                                                          Other favourite is a sandwich. I prefer to buy those canned with water, rather than oil, for these. Mash the fish with lols of pepper and malt vinegar and pile onto favourite bread.

                                                                                                                                          I've yet to think of a way I'd really enjoy the ones canned in tomato sauce.

                                                                                                                                        2. t
                                                                                                                                          tissue RE: Kagey Jul 5, 2011 12:08 AM

                                                                                                                                          I've been tossing sardines with sauteed onions, butter, arugula, whole milk and spaghetti. Very good!

                                                                                                                                          1. g
                                                                                                                                            Grapefloat RE: Kagey Jul 5, 2011 07:43 AM

                                                                                                                                            I like to eat them straight up on untoasted, dense Dimpflmeier rye bread: no butter, no mayo, just a sprinkling of sea salt, and I'm in heaven. I once craved them in the middle of the night and got up to eat them at 3 am back when I was in university and lived alone. Last year, I brought a can to work and ate it in the lunchroom, only to be chatised for "stinking up the whole place" from a much younger colleague from, of all places, Newfoundland. Now, I mention her place of origin only because fishing is a big industry out there, so her shocking intolerance for the smell of fish really surprised me. In any case, I never did bring sardines to work again, after that. However, as I got to know this young colleague and her husband, I better understood her reaction. They lived on frozen pizza, chicken fingers, chicken wings, Kraft Dinner, taco dip, chocolate, candy, pop, chips and beer. No lie. Oh, and once they brought a chicken and noodles with canned cream of chicken soup casserole topped with crushed potato chips and cheese to a potluck dinner.

                                                                                                                                            1. m
                                                                                                                                              Matahari22 RE: Kagey Jul 5, 2011 10:40 AM

                                                                                                                                              My little brother used to love sardines. He would eat them straight out of the can, but he really loved them on a good crusty semolina bread. Sometimes I would eat them with the bread and a little caponata. My main memory of eating sardines though, was every St. Joseph's Day. My great grandmother would make Pasta Con Le Sarde. This was the closest recipe I could find, but my grandmother never used fresh sardines, only the tinned. She would toast bread crumbs and that was sprinkled on top, never cheese. When we were little we just called it the macaroni with the sand, because that is what the toasted bread crumbs looked like.


                                                                                                                                              1 Reply
                                                                                                                                              1. re: Matahari22
                                                                                                                                                Barbara76137 RE: Matahari22 Mar 9, 2012 05:37 PM

                                                                                                                                                I love Pasta Con Sarde, but buy the Cuoco brand in the yellow & red can. I then top it with the toasted bread crumbs, garlic, caper & anchovy, which I think is called modega?

                                                                                                                                              2. onceadaylily RE: Kagey Jul 5, 2011 11:13 AM

                                                                                                                                                I had always eaten them on saltines with mustard, but then a friend introduced me to a favorite late night snack of her family's: warmed pan de sal, split, stuffed with sardines, and drizzled with the oil (she said it was inevitable that there would be a fight over who was taking more than their share of the oil). It was wonderful, eaten this way. Too bad the bakery closed, and I'm not a great baker. The pan de sal was just sweet enough to compliment the fish, and stood up well either to the typical types of sauces that sardines come packed in, or the usual additions.

                                                                                                                                                1. FoodFuser RE: Kagey Jul 5, 2011 01:06 PM

                                                                                                                                                  I'm reminded of time
                                                                                                                                                  way back in my youth
                                                                                                                                                  when I set up a tent as a base camp
                                                                                                                                                  deep in the woods.

                                                                                                                                                  Didn't take long for the wildlife to investigate....
                                                                                                                                                  especially one ornery skunk.
                                                                                                                                                  He chewed a hole in the edge of my tent floor
                                                                                                                                                  and ate sme granola I'd stored at the wall.

                                                                                                                                                  So I laid my trap.
                                                                                                                                                  I'd give him some payback.
                                                                                                                                                  Each night I left a little mound of granola in the same place,

                                                                                                                                                  Meanwhile, I was eating a can of sardines each day.
                                                                                                                                                  Packed in hot sauce, six plump Cayennes neatly arrayed.
                                                                                                                                                  I saved them in a ziploc, but put an increasing number of drops of the sauce
                                                                                                                                                  one the pile of granola each night. enticing his regular return.

                                                                                                                                                  By night five, I'd assembled my arsenal, and proceeded with plan.
                                                                                                                                                  Diced some of peppers and mixed with granola and sauce and half a sardine.
                                                                                                                                                  Since I did not like this rascal, I gave him the back half, with anus and tail fin.
                                                                                                                                                  Finally mixed about 18 plump peppers, laid mound in place, lay down in the tent and awaited.

                                                                                                                                                  At his regular time, right about midnight, he began chomping.
                                                                                                                                                  A few extra snorts this time, as if he were pushing through a new unknown barrier.
                                                                                                                                                  I gave him three minutes in his gluttonous chortling, then shone my flashlight upon.
                                                                                                                                                  The picture: Perfection. Multiple peppers dangling onto chin.
                                                                                                                                                  With true nonchalance he finished his meal and waddled back into the forest.

                                                                                                                                                  I have no idea of what ensued later, or outcome of his intestinal fate
                                                                                                                                                  but I'm sure he decided that Chez FoodFuser's tent
                                                                                                                                                  was no longer a place to pick up a free plate.
                                                                                                                                                  That polecat never came back again.

                                                                                                                                                  So, that's how a skunk in the woods eats tinned sardines.

                                                                                                                                                  4 Replies
                                                                                                                                                  1. re: FoodFuser
                                                                                                                                                    rworange RE: FoodFuser Jul 5, 2011 05:28 PM

                                                                                                                                                    You surprised a skunk by shining a light on it and all it did was look at you?

                                                                                                                                                    1. re: rworange
                                                                                                                                                      FoodFuser RE: rworange Jul 7, 2011 06:46 AM

                                                                                                                                                      He'd known for days that I was there, and wasn't going to attack him. Skunks aren't as skittish as lots of folks think.

                                                                                                                                                      My several day siege was slow enough that he had no need to discharge his scent glands.

                                                                                                                                                    2. re: FoodFuser
                                                                                                                                                      marys1000 RE: FoodFuser Feb 19, 2012 09:29 AM

                                                                                                                                                      Mean and abusive

                                                                                                                                                      1. re: marys1000
                                                                                                                                                        FoodFuser RE: marys1000 Feb 19, 2012 02:53 PM

                                                                                                                                                        <<"Mean and abusive">>


                                                                                                                                                        It worked, thus effective.

                                                                                                                                                    3. Barbarella RE: Kagey Jul 5, 2011 01:10 PM

                                                                                                                                                      Just had them the other day. Rye bread olive oil from the can and red onion...Yummy..

                                                                                                                                                      1. Delucacheesemonger RE: Kagey Jul 5, 2011 05:44 PM

                                                                                                                                                        If as l suspect, your sardines are costly, l eat them out of the can with a fork, nothing else needed.

                                                                                                                                                        1. marthasway RE: Kagey Jul 5, 2011 07:13 PM

                                                                                                                                                          Usually plain, drained, and on Saltines, the way I learned from my grandfather. My lunch today, however, consisted of two sardines with a side of potato salad leftover from our July Fourth festivities. The third fish went to Spottie, our very patient Jack Russell, who sat like a statue as I ate. She's the only other one here who appreciates them!

                                                                                                                                                          1. j
                                                                                                                                                            jungdrjung RE: Kagey Aug 27, 2011 01:32 PM

                                                                                                                                                            Has anyone here eaten sardines or tuna on cheap Lance's wheat on cheese crackers or Keebler's cheese on cheese crackers? I tried both combos in the last week and they made for really satisfying lunches.

                                                                                                                                                            1. b
                                                                                                                                                              Breezychow RE: Kagey Sep 15, 2011 03:55 PM

                                                                                                                                                              My hands-down favorite way to enjoy sardines is one of my mom's favorite sandwiches.

                                                                                                                                                              On a crusty roll (or toasted bread in a pinch), pile on lettuce, sardines, & a thin slice of raw red onion. Another variation is lightly mashing the sardines, a tablespoon of mayo, & the diced onions together before piling them on the lettuce-lined rolls or bread.

                                                                                                                                                              Scrumptious - although obviously this was something I didn't take to school in my lunchbox - lol!

                                                                                                                                                              1. FoodFuser RE: Kagey Sep 15, 2011 04:21 PM

                                                                                                                                                                I discovered this hot summer
                                                                                                                                                                that sardines, like revenge,
                                                                                                                                                                are a dish best served cold.

                                                                                                                                                                So slap that can of sardines into the fridge before opening.
                                                                                                                                                                The flesh will be firmer.

                                                                                                                                                                1 Reply
                                                                                                                                                                1. re: FoodFuser
                                                                                                                                                                  angustia RE: FoodFuser Dec 10, 2011 04:58 AM

                                                                                                                                                                  Thanks for sharing that. I will try it!

                                                                                                                                                                2. a
                                                                                                                                                                  angustia RE: Kagey Dec 10, 2011 04:57 AM

                                                                                                                                                                  I mix mine with canned tuna (a drizzle of lemon juice, chopped dill and sweet pickles, a little juice from the sweet pickles, chopped onions, a little mustard and mayo) and make a sandwich.

                                                                                                                                                                  I'm also thinking of sauteing onions (caramelize), garlic and the sardines as filling for a sandwich (with a dab of mayo).

                                                                                                                                                                  1. iL Divo RE: Kagey Feb 19, 2012 03:13 PM

                                                                                                                                                                    love 'em straight out of the tin with saltines.
                                                                                                                                                                    ate 'em that way all my life.
                                                                                                                                                                    was introduced to them as a little girl so they're not foreign to me.
                                                                                                                                                                    crunchy pickles, radishes, carrot sticks, celery sticks, scallions, cucumbers and a little sour cream dip

                                                                                                                                                                    1. a
                                                                                                                                                                      angustia RE: Kagey Mar 10, 2012 03:34 AM

                                                                                                                                                                      Fry lots of sliced onions (I like em still somewhat crunchy) and some crushed fresh garlic.
                                                                                                                                                                      Toss the sardines (either break them up or leave whole).
                                                                                                                                                                      Eat with steamed white rice along with Finanden sauce (3/4 cup lemon juice, 1/2 cup soya sauce, chopped fresh onions, chopped jalapeno, chopped green onions and let stand for an hour before using. This will keep for quite a while in the fridge and good to sprinkle over rice or as dipping sauce).

                                                                                                                                                                      The fried onion sardine can also be eaten as a sandwich filling with mayo, avocado slices, tomatoes and lettuce.

                                                                                                                                                                      1. puzzler RE: Kagey Mar 17, 2012 12:35 PM

                                                                                                                                                                        Make a Belker.

                                                                                                                                                                        If you remember Detective Mick Belker the Hill Street Blues TV series (played by Bruce Weitz), his favorite sandwich was sardines and chopped onion and mayo mashed up like tuna salad. It's one of my favorite sandwiches.

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. re: puzzler
                                                                                                                                                                          The Professor RE: puzzler Aug 14, 2012 07:04 PM

                                                                                                                                                                          THAT sounds really good! Maybe on some good Russian Rye bread?

                                                                                                                                                                        2. Mutch2Do RE: Kagey Mar 17, 2012 02:23 PM

                                                                                                                                                                          I've always eaten mine the way my Hawaiian/Chinese grandmother did - open the can, add a few slivers of fresh garlic and a splash of shoyu. Cut a wedge from a white onion....have your bowl of poi on-hand....use a slice of onion to scoop a little sardine from the can, pop it into your mouth and follow up with a spoonful of poi. Good stuff!

                                                                                                                                                                          2 Replies
                                                                                                                                                                          1. re: Mutch2Do
                                                                                                                                                                            logicraft RE: Mutch2Do Jul 17, 2012 07:18 PM

                                                                                                                                                                            There are countless ways to enjoy sardines. The asian way, stir fried with some chinese cabbage and onion. Or just on some crackers. Best with some jalapeno juice or hot sauce.

                                                                                                                                                                            1. re: Mutch2Do
                                                                                                                                                                              helmut fig newton RE: Mutch2Do Aug 14, 2012 09:47 AM

                                                                                                                                                                              I could see that really working with maui onions!

                                                                                                                                                                            2. Mission RE: Kagey Aug 14, 2012 08:20 PM

                                                                                                                                                                              Good Mayonnaise,dill and a little lemon juice.

                                                                                                                                                                              dollop on top of sardines and crackers

                                                                                                                                                                              1. todao RE: Kagey Aug 14, 2012 11:36 PM

                                                                                                                                                                                Use them the same way you might use tuna. I sometimes just open a can of sardines and a bottle of beer alongside a box if Ritz crackers. Grab a fork and it's lunch time.

                                                                                                                                                                                1. d
                                                                                                                                                                                  DesertMom RE: Kagey Jan 22, 2013 06:43 PM

                                                                                                                                                                                  A little late to the party here, but I love tinned sardines in mustard sauce. I remember eating these on saltine crackers with my dad when I was young. Hot sauce is also an excellent accompaniment. Also, if you ever get the opportunity, try sardines in escabeche (sardinas en escabeche). The only ones I've seen/tasted are from Spain, and World Market sometimes carries them. They are sardines that are lightly pickled, and the flavor is marvelous. My 10YO son absolutely loves them! Remember, sardines are high in omega-3 fatty acids. Very healthy and inexpensive protein. Enjoy!

                                                                                                                                                                                  1. law_doc89 RE: Kagey Jan 22, 2013 08:22 PM

                                                                                                                                                                                    one at a time

                                                                                                                                                                                    1. fr1p RE: Kagey Jan 22, 2013 09:56 PM

                                                                                                                                                                                      As long as they are Bristling and not Sprat, I'm happy with any prep. I often use the Alton Brown Sardine / Avocado toast method:


                                                                                                                                                                                      7 Replies
                                                                                                                                                                                      1. re: fr1p
                                                                                                                                                                                        GH1618 RE: fr1p Jan 24, 2013 10:51 AM

                                                                                                                                                                                        Brisling and sprat are the same species: sprattus sprattus.

                                                                                                                                                                                        1. re: GH1618
                                                                                                                                                                                          TroyTempest RE: GH1618 Jan 24, 2013 11:44 AM

                                                                                                                                                                                          so, is a sprat bigger?

                                                                                                                                                                                          1. re: TroyTempest
                                                                                                                                                                                            GH1618 RE: TroyTempest Jan 24, 2013 11:57 AM

                                                                                                                                                                                            Bigger than what? A brisling sardine is a sprat. Sprats from Norwegian fjords may be a little smaller than Baltic sprats, but I have only been buying the latter, so have not compared.

                                                                                                                                                                                            1. re: GH1618
                                                                                                                                                                                              fr1p RE: GH1618 Jan 26, 2013 10:13 AM

                                                                                                                                                                                              They are the same species, but bristling are -young- sprats. And the taste is incredibly different. Bristling for the win. They have a clean, delicious flavor, almost plump. Fully grown sprat taste like.... well, they taste like the the very prejudice people have against sardines.

                                                                                                                                                                                              1. re: fr1p
                                                                                                                                                                                                GH1618 RE: fr1p Jan 26, 2013 11:07 AM

                                                                                                                                                                                                I'm not buying that. This link suggests that Norwegian brisling are harvested at maturity:


                                                                                                                                                                                                1. re: GH1618
                                                                                                                                                                                                  law_doc89 RE: GH1618 Jan 26, 2013 12:39 PM

                                                                                                                                                                                                  That link is to an ad!

                                                                                                                                                                                                  Check out this:




                                                                                                                                                                                                  1. re: law_doc89
                                                                                                                                                                                                    fr1p RE: law_doc89 Jun 21, 2014 10:43 AM

                                                                                                                                                                                                    Exactly, bristling are young sprats. And boy do they taste better. From wikipedia: "Young sprats are commonly known as brisling. Canned sprats (usually smoked) are available in many north European countries, including the Baltic states, Scandinavia, Ireland, Germany, Poland and Russia. They are an important Latvian export. The majority of brisling sardines that are sold to the public are harvested off the coasts of Norway and Scotland."

                                                                                                                                                                                      2. t
                                                                                                                                                                                        taryn31 RE: Kagey Jan 24, 2013 10:48 AM

                                                                                                                                                                                        Sardines in mustard sauce with sriracha on a cracker. Yum!

                                                                                                                                                                                        1. law_doc89 RE: Kagey Jan 26, 2013 10:30 AM

                                                                                                                                                                                          I must say, I like them spread with a knife on French bread. I also like smoked eel the same way, along with a glass of wine.

                                                                                                                                                                                          1. Good_Foods RE: Kagey Apr 7, 2014 09:50 AM

                                                                                                                                                                                            Mash with a fork, add some minced onion, a splash of hot sauce and serve on a cracker or thinly sliced toasted whole wheat bread. It is a great snack and healthy for you.

                                                                                                                                                                                            1. Gio RE: Kagey Jun 22, 2014 02:20 PM

                                                                                                                                                                                              Since my 9 Nov 07 post I have added several different ways of eating sardines. One of them is to slather a slice of bread with spicy mustard, top that with a slice of ripe tomato, them the sardines on top of the tomato. Basically a tasty, spicy crostini with the tomato's coolness.

                                                                                                                                                                                              Another way was suggested by CH smtucker. It's a lentil salad with sardines on top and "plenty of mustard." Delicious both ways.

                                                                                                                                                                                              1. backyardtangerines RE: Kagey Jun 22, 2014 08:20 PM

                                                                                                                                                                                                Straight out of the tin. My dad always ate them that way, and he taught me at a young age to eat them the same way. I always thought eating the bones was pretty awesome. Weird. I know.

                                                                                                                                                                                                1. j
                                                                                                                                                                                                  JasFoodie RE: Kagey Jun 22, 2014 10:26 PM

                                                                                                                                                                                                  Medium dice and saute some onion until just starting to brown around the edges, add the sardines and whatever tomatoey ingredient you have on hand - I've used tomato paste when I have an open can, a bit of left over pasta sauce, or ketchup in a pinch. Toss in some capers. Mush everything together till it looks like an unappetizing mush, toss with whole wheat spaghetti (this is one of the few times I'll use whole wheat pasta - for some reason it just WORKS) and thin with just a touch of the pasta water if needed so the noodles get coated. Finish with a handful of fresh parsley, a squeeze of lemon, and some grated parmesean. Yes yes, I know the no fish and cheese rule. I don't care. This is good eats!

                                                                                                                                                                                                  This is a staple for me - quick dinner that uses up that half an onion I have in the fridge sometimes - all other ingredients are almost always on hand, though I'll skip the parsley if I don't have any. I usually buy sardines in a tomato sauce rather than plain so I have the base of the sauce there already, though plain and adding my own tomato element works too. This isn't a pretty looking dish, but it's oh so tasty! At least I think it is. My housemate thinks it's vile, but she's never actually tasted it.

                                                                                                                                                                                                  1. n
                                                                                                                                                                                                    Nancyremmert RE: Kagey Jun 29, 2014 05:52 AM

                                                                                                                                                                                                    Right out of the tin with crackers as an appetizer, sometimes for lunch, I prefer the ones in oil vs wather

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