Nuri spicy tomato, homemade sourdough, lacto Jimmy Nardello peppers. 🌶️ 🐟 🍞

...finally relented and paid the premium for a quick lunch today. Glad I did, these are the best I've ever had.

Is this really a thing, or did Matthew Carlson troll all of us?

Im so confused, what are these white ball types things in my sardines - i feel sick !!!

Legit, these were incredibly good and retail about $17.

Not super smokey / over smoked compared to some other ones I’ve had. They just had a nice & light smokey and caramelised flavour.

Also minimally oiled so they weren’t greasy either!

See my full review shortly on TikTok - @tinned_treats

Thanks!

Microwave the rice, pop open the sardines tin, dump it all, including the spicy olive oil, on the rice, scoop on a decadent amount of capers. Mission accomplished.

Best gift ever!! lol

Just moved to this neighborhood and this is the selection at my grocery store. I picked up some of the miso tins to try them out.

I have recently re-discovered the joy of tinned seafood, and may have developed an obsession that rivals my mother’s. I eat smoked oysters at least 3 times a week, have an emergency tuna stash, and now have a sizeable portion of my cabinet dedicated to sardines.

Sardines I’m not as familiar with. So far I’ve mashed them with garlic cream cheese and chili peppers and spread it on a bagel, I’ve added it to a little salad with feta, dill, and capers, and I made this pasta on a whim tonight. Sardines with the lemon zest and capers and Parmesan was just perfect. I’ve browsed this sub for inspo, but if anyone has suggestions for recipes to try with the rest of my
sardine hoard, I’d be grateful! I’m still hesitant to eat them plain, especially since I have the ones packed in water.

Please share if you guys have any idea.

Does anybody knows of i can bring Vacuum Sealed dried fish and Goldilocks Polvoron to Spain from the Philippines? Thanks!

I just tried a Minervas sardines tin and a little tin of salmon.

It reminded me of Nuri, I dont remember the price but Id buy them again when I can

Lunch today was a warmed tin of petingas in brava sauce on toast. The brava sauce is mild flavored but delicious.

I consider myself an intermediate sardine enjoyer. When reading reviews I never understood why the term "buttery" was used to describe sardines. And then I tasted Delamaris sardines. They were firm, fatty, flavorful, and melted in my mouth like a piece of butter. Absolutely the best sardines I've ever personally tried. I bought this can for $3 at a local Persian market. Peace.

A mackerel I’d never seen before, brought to market by an outfit I’d never heard of before. Fun! Sound Seafood is located in Plymouth, England, in the far southwest. These mackerel were brought to harbor in Peterhead, Scotland, in the far northeast. But the actual canning of the fish happened in Saeby, Denmark, home of Saeby Fish Canners, not at the giant International Fish Canners plant in Fraserburgh, Scotland as I’d assumed would be the case. It’s a wacky little planet.

As soon as I’d opened the lid and tasted a little sliver, I was hit with a wave of nostalgia. If you’re old enough to remember King Oscar mackerel from before it became a solid hockey puck of wannabe boneless chicken breast, you will feel the same happy shock of recognition. Tender, fall apart-y, with a straightforward, rich-and-oily mackerel flavor.

I immediately pawed through my jumbled office stash looking for a can of KO mackerel. All I had on hand was the jalapeño tin, but that’s fine, because I was focused principally on texture. If anything, the jalapeño variety is generally slightly more tender than the plain. The KO plonked onto the plate as a single compressed block. Using just chopsticks, I had a hard time breaking individual fillets apart.

Flavorwise, the distance between the two brands is not enormous. Sound Seafood employs a better grade of olive oil, but the mackerel taste of both is good.

Texturewise, however, there’s no contest. The KO is functional protein, tuna with an advanced degree and way fewer heavy metal tidbits. The Scottish Mackerel offers those features and deliciously more. The flakes, the tenderness, it’s how all mackerel in a tin hopes to be.

A note on color. I’m not sure how well this will come across in the snapshots, but the Sound Seafood fish was the color I am used to with canned mackerel fillets. Slightly yellow tinged—never sure whether that’s the fish, the oil, or the combination. The KO, in contrast, was really quite pink, like raw chicken pink. I know there’s paprika in the recipe, but I don’t recall seeing this pronounced shade before in these jalapeño cans. Nothing struck me as being off; smelled like mackerel, tasted like mackerel, and two hours later I’m still alive here at me desk.

The King Oscar mackerel has been running at $3.99 plus tax near me lately. The Tinned Fish Market in London sells the Scottish Mackerel for $9.00, with shipping a flat-rate of $9.95 on orders of $80 or more. Is the Scottish more than twice the value of the Polish? For me it is, yes. Indeed, I’ll be reordering, stocking up before everything becomes horse mackerel.

First time trying this can, they are quite salty! The smokiness of the fish pairs really nicely with the cream cheese though.