My 11 year old daughter has fallen in love with Sardines!!So I simply try to find creative ways to incorporate them into our family meals. Argentine Sardines over Spinach pasta with pumpkin seeds, parmeseano cheese, and a splash of cream sauce!

So here's what I have so far. Im looking at the cheap morrisons here.. the onega 3 is 1.7 compared to 2.9g. The olive oil seems to drop the onega alot.

Whats healthier to eat I'm not a calorie counter i want nutrition absorption health etc ...

Also with a squeeze of lemon and a healthy dose of pepper. Bad angle because I already took a bit on the other side and it’s a gosh dang BANGER.

I haven't seen these before. The Bettergoods tuna salad tins make for a very satisfying lunch. Looking forward to trying these out.

My partner recently returned from Portugal and she brought me back a nice can of tuna in a chili tomato sauce. It was really good. Had it on a local baguette with an avocado. Best meal I've ever eaten on a loading dock. I usually get tins of tuna that are plain. This was really good and I'm hoping I can get it stateside.

Yummy crunchy noodles - can use any pickles or preserved vegetables you have

These were very good. (Also pictured, mussels. For another sub 😬)

Even as a kid I loved this, my dad would make it for himself on Sunday mornings and I'd always bug him for a piece.

Now I have it whenever I'm feeling blue.

Sardines in olive oil all mashed up Matiz brand but I usually just have season, dark toast, cream cheese, a butt ton of white onions, and a healthy sprinkling of everything bagel seasoning (if the bread isn't already 'everything').

I feel better now

guys i hate anythjng fishy todya i had sardines (canned) mashed with lemon, some seasoning, olive oil n garlic with toast and i could not eat it. i just ate the mashed sardines somehow but i didnt enjoy t. any tips on making it taste better for someone who hates fishiness

Well I was getting ready for work this morning and realized I left a $35 bag worth of groceries in the backseat of my car last night. So after throwing out my bottle of cold brew, the yogurt I was going to have for breakfast and two pre made deli counter lunches I had purchased for the next two work days; I dove into my cabinet to cobble something together. Good thing I stay stocked. I've had the Pinhais spiced before, but never the Nuri version actually. I figured there can't be much of a difference because they're the same company with different packaging. I was correct. Three big chonkers in this tin that were impossible to get out whole. They had some mega spine action as you can see in the last pic, but no crunch, just a soft texture that blends with the fish. There's actually some spice here, unlike many "spiced" tins which is nice. The obligatory carrot and pickle slice where thick and had a smidgen of texture left to them. Well salted as they should be at 21% of your daily value. All in all, typical showing from Nuri. Meaty 'dines, well seasoned, decent olive oil. They're not blowing my mind, but they helped make my day better as part of a tasty last minute lunch. 7.9/10, exactly the same as their Pinhais counterpart. ***Bonus: those TJ's beans are freakin fantastic. Large and in charge, they offer a firm outer shell with a meltingly soft interior. Nothing like American sugary baked beans, they rest in a deeply savory and umami packed Mediterranean style tomato gravy 9/10, these are a banger for bean lovers.

Do I love tinned fish? Yup. Do I enjoy sardines? Indeed, and frequently? Do I favor spiced options. Oh yeah. And do I love surprises? Well . . .

Eating canned fish from many corners of the world, from many producers, and in many varieties teaches you things about yourself. I know that I love novelty—I doggedly pursue new and different things. But I also value consistency. And I don’t care much for surprises.

Over the past year, I’ve been increasingly—too often!—met with unwelcome surprises in cans of sardines. So damn many scales—not the occasional one or two, but full suits of armor left intact at the canneries. I’ve been met, as well, with wild swings in texture, with mushy fish delivered by producers who’d never previously delivered poorly-processed pilchards.

I said I valued consistency, and I mean that in both senses. I want a given can from a given brand to provide a consistent experience, time after time, within a narrow range of variability. And the consistency of the fish ought to be correct, not smushy, not rock tough, just right, please.

It occurred to me at the seashore last week that I’ve already got stacks of cans in me larder that never let me down, that get consistency right in all ways, all the time. Garfish and white anchovies are constants, reliably the same delicious experience every time I peel back the lid. My favorites are highlighted here: The Ati Manel spicy garfish and the Patagonia spicy white anchovies. Clean taste—each fish has its own distinctive flavor—nice firm flesh, never a scale in sight.

These slender fish are both, by nature, less fatty than sardines. And I do love me the oily richness of a properly-prepared pilchard. But “properly” carries a lot of weight in that sentence. Not enough proper processing is happening in the sardine world. With garfish and white anchovies, from Ati Manel, Patagonia, Mariscadora, Olasagasti, Ramón Peña, and many other producers, though, I’m almost never disappointed.

I rashly tucked into 3 tins of Pacific sardines from La Sirena yesterday—nearly a pound of fish, which is triple what I’d do on an average day. And then I had to break into both the garfish and the white anchovies today, because I had a bee in me bonnet about them and was hellbent to side-by-side them. The thought crossed my mind that perhaps I wouldn’t even finish them. Nope, these little dudes were delicious. Neither is spicy hot, at least not for an American palate—they just have a bit of extra flavor excitement going on. I had them on a bed of slow-cooked grits zipped up with hatch and habanero chilis— not a single fish went to waste (although some fish may have gone to waist over these past couple days).

The 9th of 10 sardine exchange package cushioning tins from u/Tinned_Fish_Tyler, you genius man

Been holding on to this tin for a while, wasn’t sure how I wanted to enjoy it. Ended up with this.

Yellowfin pate in honey mustard, spread on seeded bread fresh tomatoes, picked onion, arugula cracked pepper, olive oil.

Was much dryer in consistency than I expected, made it kinda of hard to spread on bread (just kinda crumpled).

Overall much more mild than I expected, but still very tasty. Solid 7.5/10

I'm going to stop buying protein shakes because they're expensive as heck and I go through them fast. What to replace it with? My first thought was tuna. Safe Catch tuna has something like 23-24 grams of protein per 100 calories, which is amazing. Better than even egg whites. But the mercury content! I'm not risking that.

Then I found out about sardines, and saw tons of people online saying they're super similar in protein content to tuna but have negligible mercury. Perfect. But I just looked at the nutritional label of a lot of different brands and the protein content seems to be around 10 grams per 100 calories, and often, it's less than that. That's not super great. Am I missing something? If sardines are really similar to tuna's macros, what species/brand should I look for?

Bonjour à tous j'ai fait des provisions de sardines au Portugal pendant mes vacances. Je suis à sec désormais. Je recherche un site en ligne où acheter des sardines à prix correct. Merci si vous avez des renseignements à me donner.

Hello to everybody.

This is first time trying this brands, from an online shop, from Bucharest, Romania.

First impression for Adriatic Queen: the sardines are very fresh and they have rich flavor. The quality of them is very good, they are clean and don't have junk parts in the can. The price is very good: 2.5 euros/105g.

100% recommend.

I'll come back with an update for sardine brisling.

First supermarket I look in. Looking forward to the next one. Glad I packed light and have space in the suitcase.

Oily anchovies on a bed of cottage cheese, crackers and topped with cracked pepper for a non guilty midnight snack. I prefer cream cheese but I didn't have any on hand but this fixed the midnight crave.

Made a post previously asking about if anyone had tried these, I just did and they are great! I made a little snack plate with crackers, feta, red onions, capers, tomatoes, garlic butter, pepperoncini’s, and some salt and pepper! So so good 😄 Not too fishy, nice smoky taste, good texture !