In love with good sardines

[ishmael]

I buy from a cannery in NB, Canada. The olive oil pack. There is one cannery in Maine still, but their aren't typically available.

Both the size of fish and the price have gone up dramatically in recent years. But the Norwegian, at twice the price, are tiny little herring. Wonder what that's about. I don't notice any difference in flavor.

I like them straight from the can, but I''ve heard about frying them. Any good recipes?

[Andrew Craig-Bennett]

They make a remarkably good flavouring for a savoury souffle. In fact our family prefer sardines to the more orthodox smoked haddock for this purpose.

[Leon m]

Originally posted by ishmael:
Any good recipes?Yeah ...Throw them on a cracker. ;)

[Popeye]

good with pretzels

[Joe ( Cold Spring on Hudson )]

Vegan ?

[Memphis Mike]

What's even better is smoked oysters.

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[Popeye]

hard to keep 'em lit tho'

[Tar Devil]

Originally posted by Memphis Mike:
What's even better is smoked oysters.

http://www.stjeans.com/cart/cat11.jpgBeat me to it, Mike. Along with some Cholula Hot Sauce! :D

[Todd Bradshaw]

One advantage to being married to a Latvian... These things are spectacular. They have a wonderful smoky flavor.

http://www.russianfoods.com/showroom/product01407/vendor003E7/pimages/111B001.jpg

Whenever my mother in law comes to visit we have'em load her up with them. She doesn't speak english (another advantage) so we had to teach her the word "fish" so that she could get through customs. You can order them here and they're actually pretty cheap ($1.30 per can).

http://www.russianfoods.com/showroom/product01407/vendor003E7/default.asp

...looks like they also sell Russian women at the top of the page.......

[lagspiller]

Talking about sardines / brisling...

One of the marine researchers at the oceanographic institute in Bergen told me about a project he did for the industry here a few years ago. Lots of studies on ageing/smoking/ingredients to get exactly the taste they wanted consistantly. Turns out there is a lot of science in making good tinned sardines. I had no idea.

His advice - King Oscar brand. It is the Rolls Royce of Norwegian sardines / brisling.

[Noah]

I tend to only have them on Caesar salads, but they are an integral part of any braised meat that I cook. I particularly like them for braised lamb shanks. Nothing brings out the flavor like sardines added while cooking.

[Don Olney]

Those Riga Sprats are the best. They are packed in sunflower oil and that gives them a smoky, nutty flavor.

Bachelor's meal: A tin of Riga Sprats, a couple of potatoes fried in butter with some onions and black pepper and a pint of beer on the side.

[ishmael]

I'll buy the King Oscar, occasionally. Maybe my palate is aging, but I don't notice much difference, and they are almost twice the price. They are much smaller fish. It's been awhile. Maybe I'll try a side by side comparison. I'll bet they are better.

Those Latvian sprats sound interesting!

I wonder what is going on in the fishery. There used be dozens of canneries here, and now it's down to one.

And Joe, I explained on my vegan thread that I've given up dairy, poultry, pig and beef, but not seafood. I even eat the occasional egg, or pat of butter. A long way from a food Nazi, I just don't like how we raise our animals.

Thanks for the ideas.

Funny story about smoked oysters. I was on an extended camping venture, part car part hiking, with an old buddy. To keep camp fare interesting I suggested before we left that we each bring a little delicacy, and keep it a secret. Dwight pulled out his smoked oysters our first night in Yellowstone. We ate them, spilling part in the tent. Poor camp hygiene, especially in bear country. Many parts of the park that summer were "hardside camper only." I had more than a single thought about bears seeing our tent as a big green can of smoked oysters. We musta smelled pretty tempting. smile.gif But, they left us alone.

Cheers, and good hunting.

[ 04-04-2006, 06:14 PM: Message edited by: ishmael ]

[StevenBauer]

I like 'em in either Louisiana hot sauce or mustard sauce. Best on a boat of course. smile.gif

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[Stiletto]

Those Brunswick sardines are common here too.
Mashed with a little chopped onion and a dab of mayonnaise, a touch of salt and pepper, they are really nice on a slice of Vogels wholegrain bread.

[Del Lansing]

From how I heard them explained, sardines can be any small fish. It's the process that defines them, not the source species. I prefer the oil packed ones, I fergit the name but always recognize the art on the can. Sometimes when I go out I'll use some of the leftover oil as cologne. Sorta works like stink-bait for hoes.

[JimM]

Del
Sardines are in the genus Sardinops and are in the same family with herring, shad and manhaden.

Jim McGee

[lagspiller]

I'll buy the King Oscar, occasionally. Maybe my palate is aging, but I don't notice much difference, and they are almost twice the price. They are much smaller fish. Maybe you are mixing up brisling and sardines?
Sardines are smaller than brisling.
I think they are the same fish - just sorted in size classes.
Expensive sardines/brisling cost more because they are very systematically quality controlled at every step. Not like I thought, smoked a bit, dump some oil on them and machine pack. Turns out there is a lot of 'hand work' by real people behind a tin of quality sardines. I sure all the quality produces are made this way (where ever they come from)

Oh... and a sardine is not just any fish. It is a specific type. I see the boats on the fjord when the sardines come in - around February. Interesting. They fish all night using a lightboat (tender) with a battery of very strong floodlamps. Then use a ring net around the sardines. Then they are transported to an enclosure where they are kept without food for some days until their dietary system is empty.

The older method is a 'steng' - a land net they used to close off an inlet where the sardines would come in undre land.