- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Canned Sardines
Posted on 5/17/15 at 2:32 pm
Posted on 5/17/15 at 2:32 pm
Based off another thread here, I went and got a couple of cans of sardines today as a healthy snack. Not knowing anything about em, I grabbed a couple of cans of King Oscar sardines in olive oil. They were surprisingly good either alone or on a trisket. Any other brands or styles yall recommend?
5
Posted on 5/17/15 at 2:42 pm to Aubie Spr96
Posted on 5/17/15 at 3:22 pm to Aubie Spr96
quote:
recommendations?
The only thing I can recommend is to get a green flat bottomed metal boat that doesn't leak too badly and find a 20 acre bream lake. Push off from the bank at about 8:00 am seated in the front of the boat with a sculling paddle and a fly rod with a double taper closed cell floating line finished off with 4 pound leader and a size 12 chartreuse popping bug. Work your way around the lake at least once and then go back to the truck and retrieve your tin of sandiness, a sleeve of Saltine crackers and a honey bun. Before going back to the boat, pull a chilled diet Dr. Pepper from the ice chest and ease back out into the lake. Regardless of how many bream you pulled out on the first circle around the lake, avoid the urge to start working the popping bug again until all of the sardines, most of the crackers, the honey bun and Dr. Pepper are gone.
Great way to spend a Saturday morning.
I doubt that helped much, but IMO if you follow these instructions, the style of sardine won't matter much.
Posted on 5/17/15 at 3:31 pm to MeridianDog
My recommendation is to buy whole fresh sardines and fry them up skin on. Freaking delicious.
Posted on 5/17/15 at 3:36 pm to Aubie Spr96
The King Oscar are the best ones you will find in most stores. I buy the double layer in olive oil and have been eating them all my life. My mother loved them on a saltine. Crown Prince are good I just like the smaller Norwegian.
If you have a chance to order fresh sardines by all means do it. They are typically larger and a lot of places grill them. Phenomenal. I buy them fresh from Whole Foods and cook them on the green egg. Olive oil, salt and pepper serve with lemon and lemon zest or with a fresh pico.
If you have a chance to order fresh sardines by all means do it. They are typically larger and a lot of places grill them. Phenomenal. I buy them fresh from Whole Foods and cook them on the green egg. Olive oil, salt and pepper serve with lemon and lemon zest or with a fresh pico.
Posted on 5/17/15 at 3:38 pm to reb13
quote:
My recommendation is to buy whole fresh sardines and fry them up skin on. Freaking delicious.
1. Careful with the size
2. Gut ém if they´re huge
3. On the barbeque is far superior to frying
4. Make sure they are from very, very cold waters (and hopefully full of strong currents and wave action, so the fish is constantly moving, struggling, and is of an optimum muscle to fat ratio). Blue meat fish is oily (even though it´s the good oil) to begin with, so make sure they are premium.
Posted on 5/17/15 at 6:28 pm to Aubie Spr96
Been meaning to pick up some to try out for a healthy snack. This recipe from Alton Brown sounds delicious
Sardine toast
Ingredients
2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
2 tablespoons finely chopped parsley leaves, divided
1 tablespoon sherry vinegar
1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges
Freshly ground black pepper
4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
1 ripe Hass avocado
Coarse sea salt
Read more at: https://www.foodnetwork.com/recipes/alton-brown/sherried-sardine-toast-recipe.html?oc=linkback
Directions
Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.
After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.
Halve the avocado and remove the pit. Smash the flesh in each half with a fork.
Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.
Season lightly with sea salt and serve with lemon wedges.
Read more at: https://www.foodnetwork.com/recipes/alton-brown/sherried-sardine-toast-recipe.html?oc=linkback
Sardine toast
Ingredients
2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
2 tablespoons finely chopped parsley leaves, divided
1 tablespoon sherry vinegar
1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges
Freshly ground black pepper
4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
1 ripe Hass avocado
Coarse sea salt
Read more at: https://www.foodnetwork.com/recipes/alton-brown/sherried-sardine-toast-recipe.html?oc=linkback
Directions
Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.
After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.
Halve the avocado and remove the pit. Smash the flesh in each half with a fork.
Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.
Season lightly with sea salt and serve with lemon wedges.
Read more at: https://www.foodnetwork.com/recipes/alton-brown/sherried-sardine-toast-recipe.html?oc=linkback
Posted on 5/17/15 at 9:06 pm to Aubie Spr96
Sardine on a cracker with thin slice of Bermuda onion & Dijon mustard.
Posted on 5/17/15 at 9:16 pm to Paratiger
Bella lemon flavored in olive oil are my favorite. They are larger sardines with a, as far as sardines go, mild flavor.
Posted on 5/17/15 at 9:32 pm to MeridianDog
Meridian, you sang a song out of my hymnal. Of course, both my parents and all my other people are all out of central Mississippi. I have always been kind of partial to the ones in mustard, olive oil a close second, lemons preferred but too much hassle 95% of the time. We never went perch jerking without sardines and/or Vienna sausages. In either case carried into mouth on a Saltine.
Would love to try some fresh. Ate many a fried fresh smelt...yum
Would love to try some fresh. Ate many a fried fresh smelt...yum
Posted on 5/17/15 at 10:58 pm to Martini
How much bigger? Do you put them directly on the grill grate or are you using a grill pan?
Posted on 5/18/15 at 8:03 am to Aubie Spr96
quote:
grill grate
for me
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News