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How to eat sardines?

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  • #16
    Just get your head right; think of them as a delicious and very nutritious food that will nourish you, vs some crazy obstacle you're unsure about.

    Sent via A-10 Warthog

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    • #17
      I like to use a fork. I find it's less messy.
      “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
      ~Friedrich Nietzsche
      And that's why I'm here eating HFLC Primal/Paleo.

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      • #18
        Keep some at room temp and put some in the fridge. The cold ones are great as is - I just started doing this to combat the heat and because my fridge has more room in it than do my kitchen cabinets. The room temp ones can be quickly heated in a fry pan and put over scrambled eggs or rice. Mustard, tomato sauce/paste, and hot sauce are all good on sardines. I can't find fresh sardines for less than $16/lb, so I still eat canned (about $9/lb).
        "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

        B*tch-lite

        Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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        • #19
          Originally posted by Angieh View Post
          What do they taste like? Are they super fishy? I just can't seem to get the nerve to try them but would love to acquire a test for their health benefits and simplicity.
          The ones I've had had more of a fishy smell than a fishy taste. It surprised me, actually. They tasted less fishy than canned tuna, for sure.
          50yo, 5'3"
          SW-195
          CW-125, part calorie counting, part transition to primal
          GW- Goals are no longer weight-related

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          • #20
            I eat em STRAIGHT out of the can! So delicious! - I get the UNSMOKED ones - I HATEEEEE smoked food!

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            • #21
              Originally posted by cori93437 View Post
              I like to use a fork. I find it's less messy.
              Then why do your fingers smell like... Oh, nevermind
              The Champagne of Beards

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              • #22
                I like them with banana peppers and a little salt.
                My Recipes are at: www.southbeachprimal.com

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                • #23
                  Originally posted by RichMahogany View Post
                  Then why do your fingers smell like... Oh, nevermind
                  Because I lick them when I'm done.
                  Duh!
                  “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                  ~Friedrich Nietzsche
                  And that's why I'm here eating HFLC Primal/Paleo.

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                  • #24
                    Originally posted by cori93437 View Post
                    Because I lick them when I'm done.
                    Duh!
                    photo/video or it didn't happen.
                    The Champagne of Beards

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                    • #25
                      I only eat the ones in tomato sauce when mashed into a paste. They used to be a good sarnie filling, but not sure what I'd eat them on now. Plain sardines straight from the tin? Yup, had a tin a while ago. I'm not really a great lover of bones and scales, so I wasn't sure I'd like them, but I was hungry and thought it would be a good snacking option at the time. I didn't notice the scale or bones because they're completely soft. Just plenty of good tasty fish.

                      I'd happily eat them mixed into a salad - break them up with a fork so you're getting small bites mixed in and you probably won't notice them.

                      What I really miss is whitebait, but it seems I have to order them delivered and as they don't fit into my current 1 meal a day eating plan, I'll leave it for the moment.
                      Me, My Father and The Alzheimer's - http://www.marksdailyapple.com/forum/thread84213.html

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                      • #26
                        The quality of the canned sardine is very important! Brand vs brand there are huge variations on what a quality sardine is.

                        I think the best quality sardine out today is from Costco in the greenish label. Skinless and boneless in olive oil. Not the cheapest, but just a wonderful snack.

                        In fact I had two tins(cans) for dinner with deli mustard on top. Along with lima beans, a huge salad from our garden, and a couple watermelon slices for desert.

                        Mmmm good and easy!
                        Last edited by Pillow; 06-12-2013, 10:25 AM.
                        Full on Primal family and loving it!!!
                        This is going to be a big year for vitamins and minerals!

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                        • #27
                          Originally posted by Pillow View Post
                          The quality of the canned sardine is very important!
                          Co-sign.
                          Wild Planet = savory delight
                          Generic = where's my cayenne sauce?
                          37//6'3"/185

                          My peculiar nutrition glossary and shopping list

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                          • #28
                            Originally posted by picklepete View Post
                            Co-sign.
                            Wild Planet = savory delight
                            Generic = where's my cayenne sauce?
                            Yum, love the Wild Planet sardines. I have them on auto-deliver from Amazon - they are skinless, but have crunchy little spines that I don't mind at all. Gruesomely delicious!

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                            • #29
                              Originally posted by Pillow View Post
                              The quality of the canned sardine is very important! Brand vs brand there are huge variations on what a quality sardine is.

                              I think the best quality sardine out today is from Costco in the greenish label. Skinless and boneless in olive oil. Not the cheapest, but just a wonderful snack.
                              I go through a whole box every week. The day is not complete if I haven't had my can of Wild Sardines from Costco.

                              A few years ago we went on a vacation to Portugal. They have absolutely perfected the consumption of sardines, what a heavenly place. One night I had fresh grilled sardines at a lovely outdoor restaurant by the moonlight in Albufeira. The sardines were the size of small trout. *salivating*
                              "It's true, you are a good woman. Then again, you may be the antichrist."

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                              • #30
                                Originally posted by Pillow View Post
                                The quality of the canned sardine is very important! Brand vs brand there are huge variations on what a quality sardine is.

                                I think the best quality sardine out today is from Costco in the greenish label. Skinless and boneless in olive oil. Not the cheapest, but just a wonderful snack.

                                In fact I had two tins(cans) for dinner with deli mustard on top. Along with lima beans, a huge salad from our garden, and a couple watermelon slices for desert.

                                Mmmm good and easy!
                                I've found that sardines from Portugal or Spain taste the best. A good brand found in many regular supermarkets is Palacio de Oriente. Avoid ones that say "product of morocco" as they tend to be lesser quality. Iberian/Mediterranean Sardines are fishier and have more of a tuna taste. I prefer that, but some people like the smaller, more neutral tasting Brisling sardines from the North Sea. King Oscar is a good brand for that. Their cans are BPA free too.

                                Be careful of packages that say "olive oil" on the front. Sometimes when you read the ingredients you find that yeah, they do use olive oil, but they also add soybean oil. King Oscar Skinless and Boneless are guilty of that in fact (the regular King Oscar EVO are EVO only on the other hand). But why get skinless and boneless in the first place? You are throwing out some of the healthiest parts of the fish when you do that!
                                My Recipes are at: www.southbeachprimal.com

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