re: Anyone started eating sardines? Super food?

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Eat out of glass jars to avoid consuming the heavy metals that leach from the cans.

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Please, tell us more about your knowledge on this topic!

My favorite is that elite brand of sardines from Norway. IMO they taste so much better than cheaper brands, and they're packed in olive oil which in itself beneficial to health. I have a pantry full of em; they expire in 2030, or thereabouts.

There was a time I craved a particular brand, which had varieties packed in mustard, tomatoes, and soya oil. Back in about 2000 I consumed a can of the tomato variety, and about 30 minutes later was overcome by painful, disfiguring, life-threatening hives. Never saw this brand on grocery shelves after this incident- the hive attacks must have been commonplace with this brand, which had been a best-seller since the 1960's.

I have always loved sardines, I go into a couple of cans a week. Nothing special, just King Oscar Italian style.

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Please, tell us more about your knowledge on this topic!

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You’re welcome ;)

It’s generally better due to the oil type (olive vs. seed oils) and packaging (glass vs. metal), primarily for health, quality, and potential chemical exposure reasons. Here’s a breakdown:
1. Olive Oil vs. Seed Oils (the bigger factor)
Sardines are prized for their omega-3 fatty acids (anti-inflammatory). Many cheap tinned sardines use seed oils (soybean, canola, sunflower, corn, etc.), which are high in omega-6 fatty acids (especially linoleic acid). Excess omega-6 can promote inflammation and potentially counteract the omega-3 benefits from the fish.19
• Olive oil (especially extra virgin) is richer in monounsaturated fats, polyphenols, and antioxidants. It’s more stable, less prone to oxidation, and complements the fish’s nutrients without the high omega-6 load. High-quality olive oil can even help preserve the sardines’ omega-3s better during storage.36
• Seed oils are often highly processed, more prone to rancidity/oxidation, and criticized in some health circles for potential long-term inflammatory effects when consumed in excess. Many people actively avoid them in favor of olive oil, avocado oil, or water-packed options.8
Practical note: Even “olive oil” labels can sometimes be blends or adulterated—check for reputable brands.

2. Glass Jars vs. Metal Tins
• Glass is inert and doesn’t leach chemicals. It avoids can linings entirely.
• Metal tins traditionally use epoxy linings containing BPA (bisphenol A) or similar bisphenols (BPS, etc.). These are endocrine disruptors linked to concerns about hormones, fertility, metabolism, and more, even at low doses. BPA can migrate into food, especially oily or acidic ones like sardines.26
Many manufacturers have switched to “BPA-free” linings, but alternatives (e.g., other bisphenols or resins) may have similar issues, and migration can still occur. Glass sidesteps this concern entirely.23

Additional packaging points:
• Glass allows you to see the product and often pairs with higher-quality olive oil in premium brands.
• Metal provides excellent light and oxygen barriers (potentially better for long-term flavor in some studies), but the lining risk is the trade-off.11
Other Considerations
• Taste and texture: Many prefer the cleaner taste from glass-jarred sardines in olive oil. You can eat or cook with the oil without reservations.
• Nutrient integrity: Glass may better protect delicate fats from certain interactions, though metal is effective against light/oxygen.
• Sustainability/Convenience: Tins are lighter and more durable for transport; glass is heavier and breakable but recyclable and reusable.
• Calories: Oil-packed (any oil) adds calories compared to water/brine, but olive oil brings nutritional upsides.
Bottom line: Sardines in high-quality olive oil in glass jars maximize the nutritional benefits (omega-3s + healthy fats/antioxidants) while minimizing downsides like excess omega-6s and potential chemical leaching. They’re often a premium choice, so they may cost more, but many health-conscious eaters (e.g., on low-inflammatory or carnivore-adjacent diets) prefer them. Always check labels for specifics, as quality varies by brand. If budget is a concern, water-packed sardines avoid added oils altogether.

Starting a 5 day sardine fast today. Wish me luck.

Had a can of Brunswick sardines packed in olive oil with “hot peppers” yesterday.

The “hot peppers” were Serrano, per the label. Didn’t really taste hot to me, might be my taste buds, or the olive oil might’ve mellowed it.

Very good flavor, and 16 grams of protein. Think I have one more can in the pantry, I’ll be buying more.

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Try the ones with jalapeño

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One of my favorites. I had some packed in hot sauce a week or two ago and they were awesome. I can't recall the brand but there are some at the grocery by my house packed with green chilis. I know, jalapeno is a (usually) green chili but these have a more subtle flavor. Very good.

I’m old,I’ve never seen sardines in a glass jar.

I like sardines,been eating them a long time,off and on.
Been eating them again after reading this thread.