I like the ones canned in mustard, green chilies, or jalapenos. Then add a bit more strong brown mustard and grab the Triscit crackers.

Love them (sardines) and Kipper Snacks!!

This message has been edited. Last edited by: ch23701,

quote:

Originally posted by Pipe Smoker:
My favorite: King Oscar Tiny Tots. They’re bristling sardines.
On pumpernickel with French’s Dijon Mustard.

I should’ve added:
I crack open one end of the sardine tin, set it in the drain of my kitchen sink with the open end down, and let the olive oil drain for at least half an hour.

Then I put two slices of Mestemacher Pumpernickel on a plate, distribute the drained sardines over them, add black pepper and the Dijon mustard.

Then microwave a bit, and eat with knife & fork.

Smoked oysters are the pinnacle of this genre IMO, but I have a devil of a time finding any not from China.

in a Caesar dressing only

I love them in hot sauce and the smoked kipper snacks too.

Mustard sardines, yes sir,

Every time I eat them I feel like my health gets instantly better.

Hot sauce is also good and what I find the most around here.

I eat them on club crackers.

They go into my salad lunch 5 days a week. Much better for me that tuna with the mercury content found in tuna.

quote:

Originally posted by snwghst:

in a Caesar dressing only

Sardines in Caesar never occurred to me. I make mine with anchovies.

I eat about all that stuff, sardines, oysters, ‘kipper’ snacks. I thought they were supposed to be good for you? Fish oil?

Yes, possibly more suited to deer camp or camping, though I have them at home. Yes I drink the juice, usually save some to pour on the dog’s food though, no waste.

quote:

Originally posted by V-Tail:

quote:

Originally posted by snwghst:

in a Caesar dressing only

Sardines in Caesar never occurred to me. I make mine with anchovies.

Not as pungent as anchovies. Tames the dressing down a bit

I like them for the protein and omega 3.. I'll eat them straight from the tin or with saltines.

I only eat them rarely as the family think they smell up the house :/

Sardines, sure but only eat them when I’m in Italy or Portugal.

The best sardines I’ve ever had were in Portugal.

Back in the day I played semi pro soccer for Portuguese teams. We went on a couple trips to play a tour of Portugal.

I was staying at a flat on the coast in a little town of Sesimbra.

My coach went down to the beach and bought a bunch of sardines. He bbq them

Fresh from the ocean and large.

They were awesome.

King Oscar blurb:

“Did you know that sardines are not a separate species of fish, but a seafood product made from among 22 fish types, using a traditional method? For our world-famous gourmet brisling sardines, we use remarkably tiny and tender sprattus sprattus, responsibly wild-caught from Norway’s pristine, icy fjords and coastal waters – the same as we have for generations. The fish are authentically and lightly smoked in oak-wood ovens for superior taste and texture, then packed by hand into certified BPA-NI, recyclable aluminum cans to assure you the very best quality. King Oscar is the exclusive purveyor of premium Norwegian brisling sardines in the USA.”

https://www.kingoscar.com/products/brisling-sardines/

As I mentioned above, I like King Oscar Tiny Tots bristling sardines in EVOO.

I don’t understand sardines. Boneless? Do I just eat them whole out of the tin? Do I pick out the bones? It confuses me. I don’t know what to look for.

I love them. King Oscar in oil are the best. Keep a couple tins in my desk at work. Alwayyhave some at home. No crackers. Just a fork is all I need

My wife loves anchov and smoked oysters. Won’t touch sardines. More for me

 
The wife really likes them. She eats them all the time straight from the can, usually on saltines. I never have cared for them. I prefer anchovies.

Yes one eats the bones, tiny & soft, good for you. As a kid we often went brook trout fishing, very rural. Since the statute of limitations is past, I’ll admit, we kept fish under the legal 7” limit.

Those smaller fish we ate like sardines, cleaned the insides out, battered & fried, bones & all. I think I actually preferred the small ones, easier to eat than picking bones out of an 8” fish.

That brings up my question, what process is used to at least somewhat clean out the insides of a sardine?