Canned Sardines?

i have a can of sardines sitting in my pantry waiting to be eaten but i have no idea what to use them in... Will you give me ideas?

[QUOTE=QuirkyPixy;277141]Try an Asian grocery store. I went to H-mart today and they had fresh, whole, wild-caught sardines there...[/QUOTE]

you lucky duck!!! i can only dream about having h-mart here. what a great store. but there isn't one here in cinci. there are barely any korean restaurants here.........you know......the wonderful midwest. i went to h-mart for the first time in march, when i was in dallas, which has the 2nd largest korean population in the country. i was in heaven. (in h-mart, NOT dallas!) maybe i'll check out the huge international store here (jungle jim's), even though it's like 30 miles away.

[QUOTE=Lars86;237591]Thanks for the replies guys, keep em coming... I went ahead and emailed King Oscar which is one of my favorite brands. I'll post up when they reply about their tins...[/QUOTE]

King Oscar rocks.

I'm eating sardines 2-3 times weekly now. Just eat them right from the tin.

Any ways of cooking them for more flavor variety? Sardine cakes?

I had this for breakfast this morning:

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A little fat melted in a pan (I had some lamb fat!), added chopped fresh collards (could use any leafy green or even shredded cabbage or broccoli), popped a can of sardines, tossed in, and then added pesto. I think it took all of 10 minutes and it was [B]really good[/B], but if you can't handle it for breakfast, it would make a nice lunch. :D

I don't think that Laquer is Primal, I doubt Grok ate it.

@FMN that breakfast looks awesome, Collard Greens prevent Acne

[QUOTE=Stevoreo;278665]@FMN that breakfast looks awesome, Collard Greens prevent Acne[/QUOTE]

Thanks Stevoreo! That's good to know about collard greens and acne. Why is that?

I think that in Scandinavia they eat sardines on bread with lots of BUTTER. Mmmmmmm....Scandinavian butter!

i understand foil envelopes like the ones tuna come in now do not have BPA. Some sardine vendor should jump on that and grab that niche right away. In fact that would be good for canned salmon too. I'd pay more to get them without BPA. I've been eating brunswick sardines as a compromise on price/quality. Sometimes the Brunswicks are too big, or too mushy, or even too fishy, though that's rare. I like the olive oil ones, and the jalopena. I'd like to see the jalopena sardines in olive oil instead of soy oil. The soy Omega 6 may negate the Omega 3 in the sardines. I like to make a sandwich with hot sauce, and very thinly sliced raw garlic, sometimes sweet onion. When they get over a certain size, I tend to remove the backbone, though I know its healthier to leave it in.