Try getting a tin of the smaller sized variety and using them instead of anchovies in a puttanesca sauce. I cut them in half lengthwise rather than chop them.
If you ever have a chance to try Venetian sarde in saor, do it!
i love sardines right out of the can. i eat one can everyday and i savor it.
delicately picking out the bone and eating bite by slow bite... i practically lick the can.
i've discovered that in order to get good sardines you've got to pay for them. the cheap ones have more of a fishiness that i don't like. i buy norwegian brislings. mediterranean style is my favorite. i've discovered that everyday i actually feel better after i eat them. they really help me stay alert for the rest of the day. i felt an instance high after the first time i ate them, so i've been hooked every since.
i've tried doing recipes and mixing them in salads but honestly, i love em plain and that's how i only eat them from now on.
guess what I make a living out of them. I do product development for a certain brand in asia. But eversince I started working on it, I stopped eating them at home. C'mon give me a break, they're everywhere at work. =) I want to eat something else. lol.
I'm not sure if you're familiar with fried sardines but they're great on toasts and on rice as well. One can eat it right off the can or bottle (yes, there are bottled sardines). But for the tomoto sauce based sardines, I'd rather heat them first and add some lemon or a bit of soy sauce.
I, too eat them out of a can. I prefer the ones packed in mustard sauce, as the mustard hides a bit of the fishy taste, but also buy the water-packed and add my own mustard. I just smash a few onto wheat bread or a bagel. Eating them on bread also makes them more palatable for me. Eating them with hard-boiled eggs sounds like a good idea, too...
As suggested above, buy sardines packed in water. Drain well, mash and spritz with balsamic vinegar and malt vinegar to taste, add a scant amount of mayonnaise, if you like a creamy spread or omit. Fold in a tablespoon of chopped, drained and rinsed, capers and season with salt and freshly ground pepper to taste. Spread on hot, buttered rye toast. This sandwich is quite palatable, even delicious. This is a variant of the French Canadian "sardines on toast.
The sardines won't be oily, 'fishy'. Buy the cheap brand of sardines in spring water and visit a dollar or discount store to buy capers. The ones from Spain seem the cheapest. I think this sardine approach is good on all counts. Do try to enjoy....
Subscribe to our feeds:
All of Serious Eats, Talk, Required Eating, Videos, Eating Out, Recipes, New York
Subscribe by email:
Website:
Location: Berkeley, CA
About:
Favorite foods:
Last bite on earth: