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Sardine Condiments

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So I'm always looking for new ways to enjoy my little fishy friends. Other than your standard hot sauce and crackers, how do you eat them? I've trolled the boards on the topic and everyone seems to talk about the same basic ways...I want wacky. Give me some out of the box (or tin!) ways to eat them!

What other condiments compliment them?

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  1. I love sardines with the bones in them. I eat them noisily like a fat greedy cat and make as many crunching noises as possible while doing so. Especially when my adult son and daughter were staying with me in 2012 because it made them very anxious hearing those noises:) Seriously I love them on toasted sourdough/rye/white bread with a large amount of very thinly sliced white onion and some sliced hard boiled egg. Maybe a tiny smear of grainy mustard or mayo maybe not.

    1. Grape Nuts.

      But only if they're tinned sardines in tomato sauce.

      No milk with the Grape Nuts cereal. Just in case you thought I was nuts. Or something.

      1 Reply
      1. re: ipsedixit

        THAT'S what I'm talkin' about! Weird! I can totally see that being good, though!

      2. Along side some blue cheese and some sipping scotch.

        Somehow it all works.

        4 Replies
        1. re: PHREDDY

          Very few things don't work with sipping scotch.

          Especially good sipping scotch.

          1. re: ipsedixit

            Like McCallan's?

            1. re: PHREDDY

              Sure, but I'm more of a Talisker fan myself.

              I'd buy you lots of tinned sardines if you can gin up a bottle of Talisker 35.

              I recently had the pleasure of sampling a Brora 32. I think I now owe that person my first born ...

              1. re: ipsedixit

                Not so sure I give up my kid, because they would probably send them back....but Talisker would work real well, even if you never opened the tin of sardines...
                Perhaps the best way to enjoy them is to have enough sippin stuff before, so you don't even realize you never opened the tin!

        2. Drain you the oil/water and add:

          Mojo- this looks like a good recipe: http://www.seriouseats.com/recipes/20...

          Olive oil that's been heated with thinly sliced garlic and chilis until the garlic is brown and crisp. Pour everything over the fishies, then squeeze on lemon juice.

          A mixture of lime juice, black pepper and fish sauce.

          An Asian vinaigrette made of soy sauce, grated ginger and garlic, rice wine vinegar, a little sugar, and toasted sesame oil.

          Asian peanut sauce.

          Kimchee.

          Pickled ginger.

          Chimichurri.

          Wasabi mayo.

          1. Since you love sardines, I assume you are already familiar with the Society for the Appreciation of the Lowly Tinned Sardine, but if not:
            http://www.sardinesociety.com/

            1. Between the sweet ramen packets (which, btw, is delicious the same way bbq rubs are) and this...you're overloading Chowhound with too much awesome!!

              This one isn't so out of the box but my favorite - try sardines on a bagel in place of lox. I like mine with cream cheese, scallion, onion, capers and tomato.

              It's also really good with pickled onions.

              1 Reply
              1. re: joonjoon

                OOOH that sounds good! And I just bought bagels! I'm so glad I'm not alone. I've always been a weird/(adventurous?) eater. My fiancé makes fun of me and says we won't ever know I'm pregnant unless I start craving like...plain pasta or anything normal. :P

              2. On a thick potato chip- kettle cooked are perfect- with a gob of horseradish mustard.

                Chop and mix into guacamole, eat ontop of a fried egg

                1. Okay, I'll toss this one out there. My Japanese-American family wasn't very rich years ago (still aren't, but back to the story). My mom used to partially pull open the tin of sardines (back then they were in oil) about 2/3rd's open and sprinkle on some plain table sugar and a dash of soy sauce. Don't recall the amounts; maybe a half teaspoon of sugar. She'd set it on the stove burner and heat it up. The sugar would dissolve into the soy and oil. Then we'd eat the sardines out of the can with rice. Kind of sweet and savory. This was years and years ago.

                  2 Replies
                  1. re: Feed_me

                    Sort of like teriyaki sauce without the Mirin, garlic and ginger. Sounds really delish with steamed pearl rice.Using sardines in place of canned tuna in tuna,soy,rice rolls in nori would be good too with scallion,boiled egg and tamari.

                    1. re: Feed_me

                      Ooohh my goodness. Yes. That sounds awesome. I'm obsessed with sweet/salty combos.

                    2. Picalilli (sp?)
                      Capers
                      All sorts of mustard
                      All sorts of hot sauces
                      A sunny side up egg
                      Lemon
                      Topped with slivered almonds
                      With crisp fried onions
                      With thin wisps of pecorino
                      With thin wisps of pear
                      In an omelet

                      I'm so hungry now.

                      1. My easiest treatment is to sprinkle with Montreal Steak Seasoning, then fork onto saltines lightly schmeared with cream cheese. At the end, I sometimes drop a saltine or two into the salty oil, mash it up, and eat that.

                        But I'm gonna try some of the ideas here.

                        1. Tonight I'm making garlic smashed red potatoes. It just occurred to me, running down this thread, that I need to save back a portion of those, and then tomorrow morning fry a potato cake, toss some sardines in the pan to heat them up like kippers and then sort of crumble them over the potatoes, then do an over-medium egg (or two) to lay on top. That should keep me happy for a while.

                          Maybe some hot sauce …