What are your favorite brands, types, sources, recipes, stories, etc.
I learned to love sardines while on hunting trips with my dad. He would always bring along several tins, and after building up a huge hunger from miles of walking, I could have eaten anything. That's when he would hand me a can. Soon I was devouring them, even without crackers or soda.
Many decades later, I still enjoy them, and have turned to collecting different varieties from all over the world - hey some folks collect stamps, I collect cans of sardines. I proudly display them in our pantry, all lined up in neat order. Thanks to Amazon, travel, and friends, it's relatively easy to add to such a collection.
It's not that expensive; it's healthy; and it adds a fun way to prep. Currently my fav brand are Season sardines in olive oil from Morocco.
Supposedly the world's best tasting, canned sardines, are Angelo Parodi sardines, wild caught and hand-packed in Portugal. I haven't tried them yet, but they're on my bucket list!
Sardine connoisseurs of the world, unite!
https://www.walmart.com/ip/4-Pack-Brunswick-Sardine-Fillets-in-Mustard-and-Dill-Sauce-Gluten-Free-Food-High-Protein-Snacks-3-75oz-Can/47228057
Thanks for reminding me to add them to my shopping list.
I’ll eat anything that comes out of the water.
Been on a salmon kick for months now.
I’m hoping that if there’s enough migratory radiation in them from Japan, I’ll eventually get superpowers.
I love fisherman’s breakfast. Heat up a bowl in the oven to 450, grind up a tin of sardines with chives and garlic, put it in the bowl and let it bake for 4 min. Crack two eggs over it sprinkle salt and pepper, let it cook another 4 minutes.
Spread on bread or crackers.
*****Currently my fav brand are Season sardines in olive oil from Morocco*****
Currently on sale at Costco.
Wash down fish oil with milk and you get the same benefit, without the sardines.
Isn’t the consumption of sardines related to gout?
When fishing off Southern California, we used to catch what we called Pasadena trout, officially known as white croaker, and also called tom cod. We considered them a nuisance and always threw them back, but you will find them for sale in the seafood section of any Korean supermarket.
Pasta Putanesca (Harlot’s pasta) wouldn’t be the same without anchovies.
We enjoyed this dish today !
brisling, two layer, EVO
I acquired the taste for sardines when I was a mere lad. My father liked them with mayonaise, I preferred them plain. I asked him for some, he thought I wouldn’t like them, I loved them.
I mix them in to a big ramen bowl. Prepare the ramen with perhaps a mere pinch of the seasoning that come with the ramen. Delicious and nutricious, cheap lunch too, about $2.00
I too, will try them from other countries, usually Poland or Morocco, although I draw the line at Chinese.
Yesterday I a bought a can Ligo brand from the Phillipines, with tomato sauce and chilies. Haven’t tried them yet, it’s a big can, 15 oz for $2.00 at what we call “World Mart “, not to be confused with Wal-mart, store that caters to Asian and South American tastes.
My favorite brand is King Oscar and I prefer them packed in olive oil, especially the Mediterranean and Cracked Pepper styles.
Used to just crave them when I was growing up. My favorite snack was sardines, crackers and a cup of hot tea with milk.
I get a case before hurricane season to have a good protein on hand. Then if there’s no storm most go down the hatch during football games. I’ll make pasta con le sarde once or twice, too.
https://www.allrecipes.com/recipe/241081/chef-johns-pasta-con-le-sarde/
Sardines in Louisiana Hot Sauce! Yum! Everybody says Gross, but I love them, just stocked up...
I love sardines. I started eating a can in the afternoon as a healthy snack, I lost 10 pounds then developed gout. Meds have helped but my doc says no more sardines.
I’m a bit appalled that a health post at Organic Facts would fail to mention “fresh” sardines until nearly the end of the post.
Tip: Canning destroys many of the health benefits and the added salt & potassium don’t help matters either.
Worse, fresh sardines are becoming scarce (see link below). I looked into eating fresh sardines as a part of my regular diet but was dismayed that after 2011 it was nearly impossible to get fresh/frozen Atlantic sardines.
Footnote: There are no longer any US sardine canneries as of 2010 and, most importantly, the label on sardine cans regarding omega-3 content is a lie (there is little-to-no omega-3 left as a result of the canning process; read linked paper).
https://thepaleodiet.com/fresh-sardines-canned-sardines/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3550962/pdf/13197_2010_Article_24.pdf
Btw, the reviews on the Season brand have soured. Doctored oil, cheap cans and poor quality fish (go figure, if the stocks are collapsing).
So if you find a really fine can of sardines, do you eat them — or save them as collectors’ items?