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Guide to Buying Canned Sardines - Page 5

post #61 of 159
Quote:
Originally Posted by why View Post
Yup. The bones are not fully ossified so they're pretty much indetectable.

What about the internals - guts/brains/eyes? Are those all intact (like the pictures on the can) or are they stripped down to just, like, mini-fillets?
post #62 of 159
open faced sandwiches

take a hard rye or something, butter it, and lay down some sardines. Throw in a deviled egg for even more fun.

Mix it up with pickled herring or smoked muscles
post #63 of 159
Thread Starter 
Quote:
Originally Posted by razl View Post
What about the internals - guts/brains/eyes? Are those all intact (like the pictures on the can) or are they stripped down to just, like, mini-fillets?

The heads are cut off before canning and the 'guts' don't really exist. Sardines have a tiny digestive tract that really only digests plankton (the same kind humans inadvertently ingest when they swim in the ocean...). Bacteria are killed during canning and small fish like sardines don't bioaccumulate toxins like predatory fish. In other words, sardines are cleaner than most seafood out there.
post #64 of 159
OK. That was absolutely delicious. Thanks!
post #65 of 159
Great thread. I hope to see more of these by why and others on other types of attainable and practical foods of good quality.
post #66 of 159
I really want to go get some sardines now

I had some on christmas...but I missed them on new years which is when my family usually has them (doing a recreation of a 50's era danish christmas day lunch...but on new years day).
post #67 of 159
Quote:
Originally Posted by foodguy View Post
wow does that sound good! sardines and vietnamese pickled vegetables!

There is an excellent spicy sardine bahn mi at Viet Noodle in Atwater Village.

I always keep several cans of sardines and oysters on hand but I've often felt like I had no idea what I was buying, so I really appreciate this info. I just checked my cupboard and I have some Moroccan sardines, boneless and skinless, packed in olive oil (Trader Joe's label). I've enjoyed these - a little milder than I prefer but the quality has been solid. The other ones I have now are Crown Prince, wood smoked, packed in mustard. The tin says they're from Scotland. I'm gonna go open those up and give them a try.
post #68 of 159
Those mustard packed brislings were really good. Smallish, dense, firm. Lots of flavor. There was an L plus a number (and a UK for that matter) stamped on the can - does that mean they're Latvian or are they Scottish?
post #69 of 159
Quote:
Originally Posted by otc View Post
open faced sandwiches

take a hard rye or something, butter it, and lay down some sardines. Throw in a deviled egg for even more fun.

Mix it up with pickled herring or smoked muscles

Not to be a spelling-nanny, but considering context - I'm thinking you meant mussels, not muscles.
post #70 of 159
Thread Starter 
Quote:
Originally Posted by Baron View Post
Those mustard packed brislings were really good. Smallish, dense, firm. Lots of flavor. There was an L plus a number (and a UK for that matter) stamped on the can - does that mean they're Latvian or are they Scottish?

Probably Scottish. The L might be for internal information (sometimes it's the date of canning, source of fish, whatever). The UK stamp is the EU commercial permit. I've never had any sardines from Scotland, but I'd imagine they'd be pretty good.

I just read this article: http://www.guardian.co.uk/business/2...e-protected-eu and want to try some.
post #71 of 159
I thought I had some beer in my fridge, but somebody drank it. Balls.

In any case, the sardines were awesome. The grocery store was closed so I mixed in a touch of mustard and spread over wheat thins crackers. Suitable, but I can see where Rye bread would be perfect. Perhaps tonight.
post #72 of 159
Great topic! I eat sardines a lot (like the taste+great source of protein)
Will read and re-read
post #73 of 159
Sardines are the new workwear.
post #74 of 159
would that make alton brown the mr. freedom of sardines?
post #75 of 159
Quote:
Originally Posted by DarkNWorn View Post
You should try DC Banh Mi in Falls Church. They have a banh mi with sardines. It's delicious.

the only thing i miss about NoVA.

most of the sardines that ive tried from asia are terrible, especially the ones in tomato sauce from thailand.

i would not eat them by themselves nor would i eat them without "cooking" them first. they are, however, ok over a bed of jasmine rice.
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