re: Let's talk Sardines and other tinned fish

Costco’s are legit and cheap. Mix with Siracha

quote:

---

Not a shot in hell i am paying $9 for a small can of sardines.

---

I care where the fish comes from, how it was caught, how it was prepared, how it is packaged, etc. Patagonia discloses and documents all of that

LA crawfish tails are 20/lb. Chinese tails are 10/lb. You might not care and that’s fine

I always just get what Costco has on sale. Season and Wild Planet usually. Last ones I bought were Polar brand in a jar and they were pretty good also. I grew up on Possum brand sardines in cottonseed oil so I’m not hard to please.

Beach Cliff…with green chili’s. King Oscar in olive oil.

Picked up both of these from Costco today. They're about $2/can or so. I'll see how they stack up against Nuri.


ETA The Wild Pacific ones aren't great the Season's are pretty good. Neither are as good as Nuri's.

quote:

---

Get some Nuri brand off of Amazon. They're delicious.

---

Yepppppp

quote:

---

When I was a kid, my dad would make a dip with kipper snacks and green olives. It was out of this world and I can't believe I liked it as a kid. But people either loved it or hated it. Wish I had that recipe.

---

Was it like this?

Classic Sardine & Olive Tapenade

1 can (4.25 oz) sardines in olive oil (drained),
1 cup pitted olives,
2 tbsp capers,
2 garlic cloves,
1 tbsp lemon juice,
2 tbsp fresh herbs (parsley or basil),
3 tbsp extra virgin olive oil.

Combine all ingredients in a food processor and pulse until desired consistency (finely chopped or smooth) is reached.

Tips
Optional Add-ins: 1/4 cup chopped sun-dried tomatoes or marinated artichoke hearts for extra depth.

Or maybe this?

Creamy Sardine Olive Dip

1 can sardines (drained),
6 oz softened cream cheese or goat cheese,
1/2 cup chopped olives,
1 tbsp lemon juice,
1 tsp capers.

Mix cream cheese until smooth, then fold in the mashed sardines, olives, capers, and herbs.

Tips
Sardine Prep: For a smoother dip, remove the bones from the sardines before blending.

Flavor Control: Taste before adding extra salt, as olives and sardines are already salty.

Storage: Store in an airtight container in the fridge for up to 2-3 weeks.

I like these: Matiz Sardines and Nuri brand.

I remember hunting with my grandfather back in the late 90's he would mix the ones in mustard with the ones in hot sauce, called it a seafood platter. that was lunch. he would then tell us that a poor man has poor ways