Sardines

Just remembered what goes great with sardines on a cracker, a good smoked sharp cheese and a slice of dill pickle, man, I wish I had some right now.

 

I much prefer pickled herring and salmon. Or canned herring.

Sardines seem dirty, like you are eating the guts etc.

 

Pretty much the same as herring with softish fillets just more oily/stronger flavored. Canned sardines are generally gutted so unless eating the bones freaks you out you're fine. Fresh are a different story but you'll know since you've gutted (or not) the fish and they're usually bigger than canned so you can lift the fillet off the bones after cooking if so desired.

 

Thats what I get. Love that pickled herring!

 

On college break I was riding on a bus from Fes to Marrakech in Morocco. It was late at night and dark. The passenger across the isle, wearing a jalaba,
was eating something in tin foil. I was starved. He sensed my attention and motioned to me to take a bit. Not speaking Arabic I took it and smelled
that it was something smoked. Smoked herring it was I believe. It was delicious! I was too adventurous in those days... eating unknown food from a complete stranger.

 

I have to try the herring

 

My wife brought home some Latvian smoked riga sprats and German herring in mustard yesterday.

 

Here are two of my daily staples!

 

Thanks for the pics!

 

If you've not had a sardine omelet, you're missing out on one of life's greatest culinary treasures.

Just open a can of your favorite sardines, crumble them up, and use as the filling of an omelet.

I like those packed in Louisiana hot sauce for this.

 

Oh man

Thanks for that
Gonna try that in breakfast tmrw!

 

Love me some 'deens. Just about the best energy bomb you could ever wish for. I can go for days on sardines, snickers bars, and some high octane corn whiskey.

 

These are a favorite of mine. I started eating more fish since I saw a nutritionist about a half year ago, to add in more lean proteins into my diet so I started with these guys. I usually would just put a few on Wasa rye knackerbrod. What I might do sometimes is mix in a little mayo, hot sauce and relish and mash it up into a fish salad. When I can, I'll try to get the picked herrings from IKEA, but usually I have a thing of herrings in sour cream in the fridge. Those I will eat straight up without adding or modifying it.

 

Just found this list: https://www.eater.com/2019/3/20/18266026/tinned-seafood-restaurant-menus-trend-portugal

I may need to check out the ones near me in Berkeley and SF

 

Was in NS last month. Cruised through Sobys and grabbed some stuff to sample. I've not been able to get this hot pepper version in the states should've brought some back......