/ck/ - Food & Cooking

[Anonymous No.5886628]

What's /ck/s favorite brand of sardines?

Personally I haven't ever tried them, but I'll pick up a few cans today with some crackers. Mostly curious what brands are shit, and what flavors/fillings are good.

[Anonymous No.5886634]

>>5886628
I hope ya like munchin on spinal columns OP, sardines ain't nothin but an anatomy lesson.

[Anonymous No.5886636]

>>5886628
as long as theyre not in mustard its all good

[Anonymous No.5886641]

Jalepenos are god tier.

[Anonymous No.5886646]

>>5886628
crown prince is pretty mild if you're just starting

>>5886634
it's extra calcium faggot, get over yourself

[Anonymous No.5886679]

>>5886636
what if i like mustard?

[Anonymous No.5886799]

my favs are Matiz Gallego in olive oil, but chicken of the sea lightly smoked in oil is good for a cheaper one, pick attached was good

[Anonymous No.5886800]

>>5886799
Pic not Pick

[Anonymous No.5887081]

I like them simple. Just oil and sardines. All remaining ingredients should be fresh. But it must be oil and the can needs to be some years old, it increases the flavor.

[Anonymous No.5887094]

>>5886628
Accept no substitutes

[Anonymous No.5887205]

>>5886636
this anon knows his shit, listen to him.

>>5886679
I love mustard but the sardines in mustard are god awful.

[Anonymous No.5887216]

>>5886628
I love the King Oscar brand. They use smaller fish than most.

[Anonymous No.5887623]

>>5887216
Weird
I just watched an episode of Good Eats on Netflix and Alton was talking about how good sardines are for ya
I'm almost eager to try it out
But I've had sardines before and they are so fucking potent

[Anonymous No.5887651]

ive never had sardines before but this thread is making me want to eat some.

should i just go buy a can and eat it on a cracker?

[Anonymous No.5887657]

>>5887651
No. You should buy a can and use it to cook with. One of my favourite things is rice noodles in fish gravy (khnomjin namya). I also like to add a sardine to a dish of fried rice or noodles. I use it as an aromatic and add it at the beginning with the garlic, ginger and chili.

[Anonymous No.5887688]

>>5886628
Fry them with eggs pretty gud

[Anonymous No.5887718]

>>5887651
>>5887657

I wouldnt say no.

Buy a can or two, try a sardine out it won't hurt and i find them very tasty. And yes you can cook with them too of course.

moral of the story is: open mind

[Anonymous No.5887724]

Beach Cliff are a cut above the likes of Chicken of the Sea, and their sauces are pretty mild and unoffensive.

[Anonymous No.5887757]

It's a fucking commodity for christsake...

I don't have a brand answer because they are all good...flavors? well i like...

>hot sauce
>olive oil
>water
usually i eat them on something crunky like a cracker...and put a dash of lemon juice on them and Tobasco (if I don't get the ones in hot sauce)

They are GOD TIER when it comes to healthy and cheap foods!

[Anonymous No.5887816]

>>5887724
Not when I had them. They had this overly fishy aftertaste. Not like normal sardine fish taste, but a lingering sort of funk. Like when you leave half an onion in the fridge for too long and try to eat it fresh.

Chicken of the sea is the best for its price.

[Anonymous No.5887820]

>>5887757
>they are all good

unless they're filled with soya oil instead.
that's always a sad tin of sardines.

[Anonymous No.5887853]

I grew up eating them straight from the can or on a loaf of bread with a little butter and salt. Lately I've heard a lot of people mention that they fry their sardines in a pan before eating.
Is it something that's worth trying out?

[Anonymous No.5887918]

>>5887216

King Oscar also sells big sardines.

For anybody who wants to try sardines, or who wants to give them a second chance, look for the words "two layers" or "brisling." The little tiny guys are a major step up in quality from your standard $0.99 store brand.

My favorite are King Oscar's "Tiny Tots" in the yellow package, which are indistinguishable from the King Oscar double layer brisling in the red package. Both are widely distributed in Amurka.

[Anonymous No.5887932]

>>5887918

And here's the red package. These are usually cheaper than the premium Tiny Tots, though I'll be damned if I can tell the difference.

You're getting like sixteen tiny tiny fish in these cans, where the cheapo stuff is more likely to be three or four chunks of larger fish. It's like a completely different product.

[Anonymous No.5887975]

Brunswick are the best. But whatever, they're all good.

Flavour choices (in order) all served on buttered toast (open face) :
Tomato, in oil, in mustard, "hot and spicy", in water, jalapeño

Also: kippered herrings are actually where it's at, and sardines are just a sad imposter

[Anonymous No.5887986]

How'd you all get used to the spinal cord?

Do you remove it? Eat it? The spines turned me off from sardines but I kind of want to get back into it

[Anonymous No.5887992]

>>5887986
But the bones are the best part?

[Anonymous No.5888061]

>>5887986
Are you the kind of guy who doesn't eat the cartilage on chicken wings?

[Anonymous No.5888085]

>>5888061
>tfw qt3.14azngf makes fun of me for not eating the cartilage
I'm sorry for being gwei lo ;_;

[Anonymous No.5888089]

>>5887986
just eat it you baby

[Anonymous No.5888164]

>>5886628
I just get the ones at Costco. They're sustainably harvested and in olive oil.

[Anonymous No.5888285]

>>5886628
this (from Spain)

[Anonymous No.5888447]

Can't ever find any ancy imported brands here in small town texas but I will say that king Oscar and beachcliff are my go-tos.

IMO packed in mustard is best with saltines, followed by packed in hot sauce or chopped chilies. Steer clear of bumblebee or chicken of the sea

[Anonymous No.5888509]

>>5887216

I tried those but they seemed to still have guts in them, like an usually foul taste (i usually like sardines)

[Anonymous No.5888531]

>>5886628
if you're game for taking on strong flavors, then I'd reccomend getting sardines in mustard

[Anonymous No.5888562]

Pick up a can in Mustard, Louisiana hot sauce/tomato sauce, and oil, and try all three. You'll figure out which variant you like.

[Anonymous No.5888785]

>Not eating superior kippers.

[Anonymous No.5888851]

>>5888785
this

but also, brunswick sardines for me. usually have with rice and veg. makes for a cheap easy meal

[Anonymous No.5888859]

>>5887081
ok dad


just kidding, my dad eats them in tomato sauce. and smoked octopus.

[Anonymous No.5888927]

>>5886628
Avoid bumblebee. They are the worst with the strongest smell of rotten fish. Half of them do not have guts removed either.

[Anonymous No.5888935]

>>5887992
This guy knows. I bought skinless boneless sardines once, and they're just tasteless and sad. So disappointing.

As far as flavors go, I just go with water (don't need the extra calories from the oil, same with tuna) and add condiments if I feel like it, but usually I just mash them on buttered toast.

[Anonymous No.5889355]

Get the smallest fish possible. First you get more meat in a can, second the bones are almost non existent.

Best way to eat is to dump the can on a toast sandwich.

[Anonymous No.5889373]

>>5886628
mash those little bony cunts on some toast with a bit of worcestershire and you got yourself a bonza brekkie mate. Almost as good as the vegemite toast me mum used to make me.

[Anonymous No.5889469]

>>5887216
>>5887932
>>5887918
Gotta agree here, I'd never liked sardines until I tried these, although if you're looking for a really intense sardine flavor you might be disappointed. Very mild, not even super fishy

[Anonymous No.5889472]

>>5888285

This is the only good answer in this thread, everything else has been nasty garbage.

King Oscar and Brunswick, are you guys shitting me?

Returning to the subject of things I'd willingly put in my stomach, this brand is also good but Ortiz is a little easier to find.

[Anonymous No.5889495]

The truth is here

[Anonymous No.5889538]

>>5886628
Alshark with spicy oil

[Anonymous No.5889544]

>>5886628
I recommend saltine crackers. A buttery cracker is alright, but saltines go better with them.

Also: if they're just in oil, then add some mustard or a touch of hot sauce directly to them on the cracker.

[Anonymous No.5889564]

I like herring more.

[Anonymous No.5889573]

>>5886628
i like tim mcgraw's doubles

[Anonymous No.5889627]

>>5887651
Buy a can, slap part of one on a saltine and give it a little mustard. Delicious.

Don't get them in mustard sauce, it's not the same.

[Anonymous No.5889750]

>>5887623
Double weird! I also saw the same video just yesterday on Netflix. Alton Brown is awesome.
made me want to try sardines of all things..

[Anonymous No.5889823]

Avoid these

[Anonymous No.5891120]

King Oscar, accept no other.

[Anonymous No.5891133]

blue galleon is my favorite brand, but they're pretty expensive.

season is a close second. very good sardines.

[Anonymous No.5891251]

>>5889823
Why? I had some ocean prince with green chiles and they were better than beach cliff/bumble bee.

[Anonymous No.5892061]

>>5887623
Is that the episode where he makes the open-faced sandwich with avocado and sardines? I found that episode on the food network website and it's the only way I eat sardines (try to do it twice a week)

[Anonymous No.5892084]

I always go for the John West brand.
I dunno if they're world wide or not though.

[Anonymous No.5892137]

>>5886628
I grew up using this brand. Onions and pepper sauce with crackers

[Anonymous No.5892667]

this.

[Anonymous No.5892675]

>>5891251
I had those and they were mushy and just tasted like the oil they were packed in, which seemed to be near rancid soybean oil

[Anonymous No.5894176]

>>5887975
>kippered herrings
Yes. This. Kippers are delicious. I was really gung-ho about sardines for a short period of time, but then I realized that they still have the guts in. I tried a few different brands and they were all like that. I just could not get over it. Switched to Brunswick kippers (which are fillets and therefore don't have that problem) and haven't looked back. Dat smoke flavor.

Never had a problem with the bones. They're pretty tiny and easy to ignore. Mackerel, on the other hand... I tried canned mackerel for the first time a couple weeks ago and was shocked to discover big, solid, well-defined spinal columns. That shit was weird. It never occurred to me that fish actually have vertebrae like that. Delicious, but I made a point of picking out the bones.

[Anonymous No.5894307]

the best I have ever had

[Anonymous No.5895553]

Not my favorite, but just had these, not bad for a water packed sardine, and they say you get more vitamins from water packed, firm, well cleaned, ate every thing in the can but the juice. A little dry, would be good drained and mashed with a little mayo and spice maybe on crackers. And they are 79 cents a can at food lion this week.

[Anonymous No.5895647]

>>5887853
Never tried that, but if you de-scale them a bit and grill them they're god-tier. If you can get fresh ones, though, those are even better.

[Anonymous No.5895655]

[Anonymous No.5898067]

Just ate these, Do not recommend, not all together gross, but had a canny taste and a few pieces of liver (something big, flat and smooth) and some black coloration near the bottom of the fish I wouldn't eat. Firm fish and packed tight I'll give them that

[Anonymous No.5898079]

Just had these too, Not bad, a lot like the ones packed in water I tried yesterday except for the mustard. 4 fish in the can

[Anonymous No.5898084]

>>5887216
these are my faves
cheap brands dont cut it, especially when they say on the can 'may contain crustaceans'

[Anonymous No.5898089]

>>5888061
>>5887986
cartilage is disgusting and chewy
canned fish bones are soft and delicious

[Anonymous No.5898099]

>>5888447
every single brand is imported

[Anonymous No.5898564]

take can of sardines, chop into inch bites. throw into a bowl with some olive oil, salt/pepper/garlic

then take half an avocado, chop into small bite sized pieces, throw in with sardines.

put mix on top of french bread. bake for 15 minutes

[Anonymous No.5898749]

People make it seem like deboning a sardine is difficult. I've been doing it since I was a kid. You just take a fork, run the tines along the length of the fish near the spine, and pry up one side. Voila, the spine is there and you can just pick it up with a fork and toss it.

[Anonymous No.5898755]

>>5898749
>deboning a sardine

why though
the bones are small and soft, they're obliterated with your first bite.

[Anonymous No.5898832]

>>5898755
idk, I was a kid when I started eating them and my parents showed me that way to do it. I'll probably try them again soon with the bones in, to see what it's like. But it really is quite easy to remove them, if that's your only hangup with eating them.

[Anonymous No.5898844]

>>5886628
>asking other people, random strangers who know nothing of your existing preferences, what flavors/fillings are good

fucking kill yourself

[Anonymous No.5901315]

>>5886799

GOAT packaging

[Anonymous No.5901319]

>>5898844
Are you retarded?

[Anonymous No.5901323]

>>5889373

Drunken sardines, man. And instead of shallot: pickled onion.

http://www.sbs.com.au/food/recipes/drunken-sardines-toast

[Anonymous No.5901332]

This thread is really nostalgic. Saturday's growing up used to be the day we'd just munch on canned fish and lunch meat on crackers for a mid day meal while my dad was smoking ribs and whatnot for dinner.