Tinned fish finds a new audience

I so do like my mackerel.

It's no potted meat.

I love tinned red salmon mashed with vinegar, piled into a buttered white bread sandwich. It is crucial that enough vinegar is applied so that it soaks into the bread a little.

Sounds fairly disgusting, but tastes like heaven.

I eat the tinned sardines, the canned tuna and other stuff.

I see commercials for specialized cuts of salmon and other fishes. I want to order them but seem expensive.

That tinned fish "charcuterie board" at the end of the video, looks really nice.

Maybe it's just the way the Portugese prepare it that makes it look so good.

Almost like tapas.

I add mackerel to "juzz" up instant ramen.

[quote]Maybe it's just the way the Portugese prepare it that makes it look so good.

Oh, dear.

YouTube has been feeding me a stream of videos promoting a sardine diet - people who eat nothing but sardines for 48 hours, and the like. Being unfamiliar with these fish, it was interesting enough that I tried it. I bought 2 cans of the best quality sardines I could find, one packed in EVO, one in water. Went for the boneless variety that was recommended for newbies like myself. I wanted very much to like them. Got two fish in on both cans, and couldn't continue. Sadly, they are just not for me. I'm sticking with the hickory-smoked tuna.

Grew up eating sardines. King Oscar. Mom used to make me sardine sandwiches. With mustard. Nothing new to me. Mackerel is similar. I don't particularly care for salmon in general. Mom also used to make crabmeat sandwiches, not just tuna.

I used a tin of flat anchovies on my doctored up frozen pizza today.

That's what I do, R10. There are some pizza places that don't even offer anchovies -- can you imagine!?

I can't eat anything that stares back at me.

r11 - Coletta's Pizza on South Parkway in Memphis is where I first had an anchovy on a pizza and I've savored them ever since. BTW, Coletta's was Elvis's preferred pizza joint.

You don't like giving blow jobs, r12?

I wonder if Elvis ordered anchovies on his pizza? Or did he prefer bananas?

peanut butter

The stuff from Spain tends to be of very good quality.

I love kippers on a stone wheat cracker.

Jack Salmon Balls!

anchovies are the best

Here ya go, anchovy and Elvis fans:

Love all kinds of tinned and jarred fish. In recent years, supermarkets have been carrying a wider variety of tuna, including a couple of delicious Italian brands.

I always keep TJ’s canned trout fillets on hand. And occasionally I buy a jar of herring in cream sauce with onions for a taste of my childhood.

Tuna gives me indigestion

Nope, R14.

But then again, I'm a lesbian.

Are these tinned fish ready to eat, or do you have to cook them first?

Ready to eat and cooked, R26.

But some people prepare a sandwich, a salad, or a relish tray with them rather than eat them right out of the can.

love this guy

Sautéed onions in olive oil, add sardines, capers, salt, pepper ... tossed in pan with pasta.

Variations: + tomatoes, + olives, + a bit of red pepper. Garlic instead of onions.

I eat this all the time.

I like tuna, but I stopped buying the tins long ago. I only but the tuna in the packets now. A lot less liquid and I think it just tastes better.

Why do people keep saying tins? Are you all English?

my dog is allergic to all land protein so this is what I feed her. fresh is too expensive and frozen is frequently out of stock. she loves it. I however am usually a bit nauseous when making it or feeding her

I douche with the liquid they're packed in.

Miss Cheryl, are you still spreading cow shit on the floor of your bedroom, to keep the flies off you at night?

[quote]"juzz"

Oh DEAR, R6.

It’s mainly sardines. I’ve had less luck with oysters, crab, and herring. I now have resources to make sure I’m prepping the food properly. I could make another go of it.

[quote]Tinned fish finds a new audience

OP, why are people watching tinned fish?

The gays here all love fish now. Great.

[quote]But then again, I'm a lesbian.

So you bring the fish wherever you go!

OP- Here in North America we say Canned Fish NOT Tinned Fish.

I eat canned Sardines for lunch every Saturday. I particularly enjoy thenm dipped in honey mustard.

Don't you ever go out on Saturdays?

Chicken of the Sea has these tear open packets of salmon that are pretty good, I use them in salad for some protein. My local grocery will sometimes have them for $1 each and I stock up on them. The salmon tastes pretty good in a salad.

Can or tin, it all depends on where you were raised in the US, and what you grew up hearing your parents say. For example, in my house we always said 'trash bin' or just 'bin' while other households said 'trash can'.

[quote]Can or tin, it all depends on where you were raised in the US,

Perhaps if your parents a British. But in the US, the word is "can".

The word "tin" in the US refers to the metal.

^ are

Buck and Elvis would never say "tinned."

R44 is correct.

[quote]The word "tin" in the US refers to the metal.

What the fuck difference does it make? Stupid queens.

Someone has his knickers in a twist.

My market is all out of tinned sardines, but they tell me the lorry will be arriving presently.

Throw down matches over tinned food is what life is all about.

R51 You seem to be prone to exaggeration and hyperbole.

I've heard it's good but I hear bad things about metal cans and how they are harmful to our bodies.

I used to eat sardines with French bread but something in the texture or look makes me queasy now. Any tips for how to slightly mask the taste while hiding the texture?

Just don't eat them.

You’re not supposed to eat the can. ^^^^^

You can if you are a cartoon Billygoat!

Tinned fish is too fishy.

Even canned tuna tastes fishy, but sardines and mackerel are the fishiest of all.

I just can't.

...because they are fish.

Lesbetarians?

I love canned salmon, ironically i learned to like it when i worked at a summer camp in college. They got gov't surplus food - butter, flour, peanut butter, etc. One summer they got a ton of canned salmon. The cook mixed it in with tuna for sandwiches and i realized the salmon was tasty on its own.

I found a tin of sardines in my pantry and last week i mashed them up with a mayo, minced shallot, salt, pepper, and a little olive oil. I ate it on a toasted brioche bun for lunch all last week.

You might enjoy this recipe, R61.

I've never heard of sardine salad before!

Amazon is bringing out created salmon. Passed through the FDA with a just sign-off in our brave new America.

we'll be remembering tinned fish fondly, especially the ones from Spain that include mussels, octopi and other exotic fish.

Canned salmon is supposed to be more nutritious than fresh salmon. Includes those soft white bones which are supposed to be good for ya.

Here in Boston at least it’s been a trend for fancy wine bars to serve tinned fish, especially rare varieties from Spain and Portugal. I like it!

They have sardines in tins that don’t have any bones. What the point? I hear that the tiny bones are the most nutritious part.

Zips up the back and no bones.

Love these, often just poured into penne pasta and tossed with olive oil.

The only canned fish I eat is tuna.

I was fascinated when in Italy by how much of their "shelf stable" seafood is sold in glass jars. I know you can find it here, but nothing like the variety that's available there. The in vitro tuna is next level. Makes our canned stuff look like cat food.

i noticed how much cute packaging there is now, i think that matters a lot.

I ran across this suggested video from YouTube, and it looks pretty good.

Sheldon Simeon from Top Chef Seattle has a really good recipe for canned sardines.

Canned sardines fried in its own olive oil from packaging, topped with thinly sliced sweet onions, lemon infused olive oil, and a spicy chili water.

I like anchovies, sardines, and tuna in a can. Mackerel, herring, salmon I want smoked. Tinned clams are campy fun.

I know anchovies are supposed to be healthy. I've bought a tin or two but couldn't bring myself to open them. Like a cat that caught a mouse, I'm not sure what to do with it.

- Not Italian, obviously

I've started buying the more expensive tuna instead of Bumble Bee solud white. It's worth it. It has more taste.

Canned fish always reminds me of this scene from The Tin Drum, as well as subsequent scenes where the mother develops an eating disorder and will only eat canned raw fish.

What fish is canned raw? One example please.

[quote] What fish is canned raw? One example please.

Swedish Surströmming.

[italic]Surströmming (pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ]; Swedish for 'sour herring') is lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. It is distinct from fried or pickled herring.

The Baltic herring, known as strömming in Swedish, is smaller than the Atlantic herring found in the North Sea. Traditionally, strömming is defined as herring caught in the brackish waters of the Baltic north of the Kalmar Strait. The herring used for surströmming are caught prior to spawning in April and May.

During the production of surströmming, just enough salt is used to prevent the raw herring from rotting while allowing it to ferment. A fermentation process of at least six months gives the fish its characteristic strong smell and somewhat acidic taste. A newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean hongeo-hoe, the Japanese kusaya or the Icelandic hákarl, making surströmming an acquired taste.[/italic]

Link to Surströmming thread.

I eat sardines and pasta once a week

[quote] I eat sardines and pasta once a week

Try this, R80.

"Sardine and Lemon Pasta"

these guys are cute

Are these whole fish with head, brains, eyeballs, and guts? I can’t imagine just eating the hole thing like that. Barbaric.

I like tuna and salmon in salads, but I save the olive-oil packed tuna for Salade Nicoise. I like anchovies in pasta and one pizza, and I like mackerel cooked into croquettes. And I like smoked oysters as an occasional treat, just as with lumpfish caviar.

I like the whole fish

I'm eating sardines and pasta right now.

Garlic sautéed in olive oil. Chopped fresh very ripe tomato from the garden. Normally. I'd skin the tomatoes but these are very small with a tender skin. King Oscar brand sardines. Capers. Hot pepper. Black pepper. Salt.

I usually buy Italian pasta but there is a US brand I like a lot. Expensive but so good.

CotS is expanding their line of flavored foil-pack wild-caught salmon. Including an Everything(Bagel) variety.

A little underwhelming, but I appreciate the effort.

In recent years I rediscovered canned sardines and mackerel and even salmon. I always make sure they are wild caught and in olive oil. They are high in Omega 3 fats and very affordable protein option. This is also an excellent option for those on a budget. When I see them on sale I stock up to last me a while.

Pasta Con Le Sarde (Pasta di San Giuseppe) - is traditional on March 19th, the Feast of St. Joseph, my onomastico.

I literally make this once a week

I know it's juvenile, but even in public, I pick out the raisins.

We had tinned sardines and Yorkshire pudding, in the flat. It was simply smashing.

Tuna is in a can.

Sardines are in a tin.

I have recently started getting into sardines. It's an acquired taste, which is why I resisted for so long. However, sardines are inexpensive and very healthy for you. Sardines re rich in Omega-fatty acids and calcium and help build collagen.

Salmon is equally nutritious with Omega-3 (or maybe more so), but salmon is quite expensive to buy often. Sardines are a less expensive alternative that you can eat (and afford) much more often.

I add sardines to my spinach salad with green or red peppers and tomatoes drizzled in olive oil and maybe a ranch dressing to disguise the sardine taste. Although the taste of sardines are growing on me. They are really not bad and oh so healthy.

I love them so much

Ortiz anchovies on a thick piece of bread with good salted butter. Had it for lunch at a restaurant in Dublin and it fully converted me to eating them whole and not just using them as an ingredient in, for instance, pasta sauce.

My partner likes sardines but one whiff, even of high quality ones, gags me.

In theory, I would love to be able to eat sardines and other tinned fish because they're so healthy and also versatile and inexpensive.

In reality, I just can't. I can barely tolerate eating even the mildest "fishy fish," without gagging. I've just never been able to eat fish, because the taste and smell are very off-putting to me.

And unfortunately, sardines and mackerel are fishy x 100.

It's sad, really.

not the best, but cheap and a GREAT source of protein

R94 All that you say about sardines is true. I made a repeated and valiant effort to like them, trying numerous varieties and preparations, but still could not make them a normal part of my diet. I don't have that problem with canned salmon, which, according to the mercury calculator, I can safely eat 27 cans of a week. And as I never approach that level of consumption, canned salmon turns out to be quite affordable - on par with some brands of tinned sardines that I see out there. I think sardines are cool, so I'm a little disappointed, but I don't feel like I'm really settling with salmon, which is also great.

The only tinned fish I eat is tuna.

I used to eat them more, but almost all varieties of canned fish have a ton of added salt, and are not good for someone on a low sodium diet, which I am now.

I would eat all kinds, but one of the least expensive used to be herring. BTW, it turns out there's no one fish called "sardines". That's just a generic name for about thirty kinds of very small oily fish.

A friend of mine used to hold an annual pre-christmas dinner based on Polish traditions, the feast of the 12 dishes. Since herring was often a part of this vegetarian meal, sort of as a joke, I would round up every kind of herring I could find and serve them on a fancy plate. There's pickled herring of course, smoked herring, herring in cream sauce, herring in tomato sauce, herring in hot sauce, kippered herring, herring in mustard sauce, etc.

Russians also serve a very strange dish called Shuba (Fur Coat), where salad of beets, potatoes, and a few other ingredients are layered over herring. It's sort of pretty, but I'd say it would be an acquired taste for Americans. I eat it because I have a number of Russian friends and they serve it at special parties, and I want to be polite.

Seattle has a variety of canned/jarred fish - appealing to Nordic and South Eastern Asian customers. They have to discount all their shrimp for reasons, but I’m looking at their crab claw meat sold in Tupperware. I can’t use that much crab in one go and it’s nearly as expensive as lobster tail - for which I should have a duck fat finish and I don’t have duck fat. Not even the spray.

I prefer underwood deviled ham

Spicy Sardine Pasta | Oil-based pasta

Easily one of our favorite oil-based pasta dish in our household.

150g Spaghetti 1 Red Onion 3 Garlic cloves 20g Sundried Tomatoes 15g Dried oregano 10g Red Chili flakes 1/2 bottle of Sardines in Olive oil Salt and Pepper Lemon Juice

1. Cook pasta in boiling salted water. In a separate pan, saute the veg using the oil from the Sardine bottle. Once translucent, season with oregano and chili flakes. 2. Add the sardines and mix. Add a few ladles of the pasta water to make the sauce. Once the pasta is cooked, transfer it to the sauce and mix. Add the sundried tomatoes last to retain the texture. 3. Adjust seasoning with salt, pepper, and lemon juice. Finish with garlic breadcrumbs.

Spaghetti Sardines in Tomato Sauce! Simple and quick recipe! #Shorts #Food

"This Pasta Recipe Changed My Mind About Sardines - Pasta con Le Sarde"

Sicilian Sardine Pasta.

R104 I'm thinking half a bottle of Red Chili flakes?? Before re-reading.

So what does 1/2 a bottle of sardines translate to in cans/tins, for us more pedestrian epicures?

Nope. Disgusting.

I had a coworker who would open a can of sardines to eat for lunch every day. I thought he was The Penguin.

Fuck no. I see them trying to sell that gourmet tinned stuff.

The sardines shops in Portugal are lovely (though I don't care for the tinned contents) (image: sardine shop in Lisbon)

And in Spain there are the antigua abaceria bars where drinks are served along with quality seafood from cans - bars with no fire in the kitchen but excellent seafood and fish, cheeses, cured ham, etc. served as cold tapas. The canned mussels can be superb.

Goddamn, at R111.

That's a lot of tinned fish!

I’m going on the Sardine factory tour in Portugal next month!

[quote] A friend of mine used to hold an annual pre-christmas dinner based on Polish traditions, the feast of the 12 dishes. Since herring was often a part of this vegetarian meal

What kind of vegetable is herring?

Marc Bittman loves a pasta with sardines

Tinned fish “mogul” has her boring wedding featured in Sunday Styles

Thank god I’m Azorean on just one side of the family. Holy mackerel.

Enough said.

She featured in the Food section a while back.

Who does her PR—a Sulzberger niece?

YUMMO

I just bought these

Leve me the heads!

R65, when I was working in Boston back in ‘22, there was a restaurant I loved going to called Salty Girl that specialized in serving a wide array of canned fish from around the world. They opened one here in L.A. last year or so, but I haven’t gone to it.

It might be hype, but I really love Fishwives’ canned tuna from Galicia Spain. Haven’t tried their other varieties yet. I’ve never thought about preparing the sardines or mackerels like some of the posters here- sounds delicious!

Argh « Saltie Girl »

It’s actual a very decent seafood restaurant for that part of LA

[quote] Are these whole fish with head, brains, eyeballs, and guts? I can’t imagine just eating the hole thing like that. Barbaric.

I've never eaten them, but I've read that these fish are so tiny and packed in oil for so long, that the bones just dissolve.

However, I think that the heads, tails and guts are definitely removed before canning.

From what I've read, tinned fish such as sardines and mackerel is a great low-calorie source of protein that's also comparitively low in mercury and PCBs. So I eat it several times a week.

But oh boy does it STINK. I always have to rinse the tin and put it in the bottom of my trash can to avoid setting off the local tornado sirens.

[quote]She featured in the Food section a while back. Who does her PR—a Sulzberger niece?

That brand is so ridiculously overpriced.

I’ve never eaten TINNED fish 🐠

I’ve only ever eaten CANNED fish 🐟.

R127, Costco sometimes carries it, 3 cans for $14.

[quote]But oh boy does it STINK. I always have to rinse the tin and put it in the bottom of my trash can to avoid setting off the local tornado sirens.

WTF? Why would you put tin in a trash can???

Luckily I live in a building with a trash chute. I feel sorry for the older gay couple superintendents.

R130, shall I put it between your knees, dear?

I now somewhat stock up on sardines for the nutritional and health value. Everything I read recommends sardines since it is rich in Omega-3 fatty acids, calcium and building collagen, among other benefits. Sardines take some getting used to--but I am trying disguising it salads, quinoa, etc. It's getting better and kind okay. I like fish, but sardines kick it up a notch when it comes to being aware of the fishy taste and smell when first opening the tin.

I wish tuna had equal health benefits as sardines. Tuna is great and quite healthy so I eat it fairly often. I love salmon, and eat it when I can, but it can get quite pricey. However, I am not a fan of canned salmon.

In my ongoing pursuit of Omega-3 and building collagen, today I bought a can of mackerel. I'm not looking forward to it, but I'm going to give it a try.

R133, Here's a delicious recipe for mackerel croquettes. It's very close to my Mom's version.

For those who find sardines a bit too intensely fishy, they also come seasoned with lemon and/or herbs or spices, and they also come in tomato sauce.

I love them

r114 good catch. I should have said "meatless".

Not at all R31, “tinned” through the world is accepted as canned. It’s just a matter how you were raised, educated and live. Get with the program!

YouTube is replete with videos from contributors who share their experiences doing a sardine-only "fast", of 72 hours or whatever. It's a thing.

Never heard of that. But I love it with pasta

I had a cat who loved canned sardines. I tried but couldn’t handle them

I love canned tuna but that’s all

This "shakshuka-ish" sardine preparation looks interesting.

I actually like canned sardines. Haven’t had them in an eon though.

My father used to make sardine sandwiches, with buttered bread, sardines, and raw onion.

I’ve never had sardine pizza before — are the sardines put on the pizza canned sardines?

R138, something like 80% of DLers are American. I think that’s why r31 was asking. We don’t call it tinned food, we call it canned food.

Americans often consider it pretentious for Americans to use foreign terms. Maybe it’s unfair and provincial, but we do anyway.

Actually that might be a fun thread for a Friday afternoon. I’ll start one.

CR7 eats sardine sandwiches. apparently they are popular in Portugal

Sardines in mustard sauce...da bomb!

I have a family member who professes to, as a child, having loved most a cream cheese, black olive, and sardine sandwich.

It seems almost inconceivable.

Is tinned fish in the same category as potted meats?

no. .

It's not all about Sardines. They have octopus, clams, mussels, crab, lobster, mackerel, every kind of "tinned" fish you can name. All very popular all over the world. Widen your horizons.

holy mackerel

Will tinned fish be the new lobster and oysters?

My mom fixed codfish cakes made with canned cod on Saturdays long ago. My brothers and I liked them.

They were like salmon croquettes, but with cod.

I love a good cod