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September 14, 2016

All sardines are not created equal

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There are those few — number me among them — who absolutely love sardines.

Not the dreck that takes up the vast majority* of allocated shelf space in supermarkets but, rather, exquisite small batch brands like Tricana,

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Minor,

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and Prata do Mar,

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all from Lisbon-based Conserveira de Lisboa.

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I stumbled upon Mouth Full of Sardines, a blog devoted to tinned sardines, the other day.

Tasty.

After North Korea starts WW III and the survivors emerge, tinned sardines will be — by far — the most sought-after canned food on the planet.

*With the exception of King Oscar

FunFact from the King Oscar website: "... sardines aren't actually a species of fish — sardines become sardines through a traditional processing method. As many as 11 different species of fish are used to make sardines around the world."

News to me.

September 14, 2016 at 12:01 PM | Permalink


Comments

Me too. I luvvv sardines and didn't realize they can be made from different kinds of fish. I remember as a child it took courage to eat sardines because they had a such a strong taste. Now anyone can eat them. I thought maybe my taste buds had changed.

Posted by: Kay Wimman | Sep 15, 2016 5:37:09 PM

I like sardines! Thanks, Joe, for showing me the blog.

Posted by: antares | Sep 15, 2016 5:52:12 AM

Can't beat fresh. Fresh as in bought direct from the fisherman the same morning. This is how they cook them on the beach in Spain:

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Bit of lemon drizzled on top and a nice cold beer or sauvignon blanc and instant heaven!

Posted by: Fred | Sep 15, 2016 3:54:55 AM

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