The last time I shared how much I enjoyed butter and sardines, some thought it was too much butter. I enjoy the bite & texture but tried your suggestion with less butter and I warmed the sardines. So yummy & simple!

These are Trader Joe’s brand.

Do you heat your sardines or do you prefer out of the can/ room temp? What would you add to this?

Hi everyone - I've lurked here for awhile. I love most seafood, but wanted to share this review in particular as a great option for anyone who perhaps has opted for "boneless and skinless" sardines, but might like to try a step further: boneless with skin.

I got this particular tin at a small French deli in Helsinki, which carries some of the la belle-Îloise products; I also have ordered once directly from France, and while shipping isn't cheap, they were very prompt and the prices seem very fair for the quality. They do deliver to most of Europe.

They smelled nice; delicate even. The citrus was not overpowering, more like a subtle accent. The oil would make a great addition to an accompanying salad dressing or over potatoes with maybe some dill? (I can't say because I just inhaled them with water crackers!) The tin contained five total sardines, and despite being generously packed, they held together well. My favourite tins have so far been the simplest ones: olive oil, spiced oil, or white wine/light brines, so I hoped to like this tin since it's not easy to get these where I live. I wasn't disappointed! I will definitely get these again.

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Bolner's Fiesta Menudo Topping

https://www.fiestaspices.com/product/menudo-topping/

You might have to order it, but here in Texas the Fiesta spices are all there at HEB.

I was looking at them for something kind of herbal to add to a mash of canned fish, and this was so good. I've tried googling to see what herbs and spices are in this blend, but can't find anything other than what it says on the packet: "spices, onion, citric acid". But the flavor just works so good with canned fish, it's amazing.

Picked up a can of polar Salmon fillets last year and it's been sitting around. The tin itself is too large for me for a single me usually, being 7oz.

However, it came to me in a dream To put it in some Alio Olio spaghetti. Turned out GREAT! like a fish scampi. Had it with an affordable Gewurztraminer wine, the acidity balanced the garlic salmon umami pasta perfectly. Unfortunately forgot to open the bottle before cooking so I didn't deglase with the wine for a more authentic scampi taste, but the Alio Olio with chili, shallot, garlic, parsley, red onion, and Parm was more than enough flavor.

Out of the can the salmon was two decent sized fillets, in an oily brine. Salmon was just done cooked, so very soft and easily flaked. Going to the store tomorrow to pick up a few more of this one. Wish I had more choices on canned salmon that aren't like the chunk tuna style, but this will do.

I've been eating sardines twice a day for weeks, and I'm actually sick of them now. When this aversion fades, I'll be able to look at them again. Can't believe I have to start cooking again. See y'all in a few months, hopefully! ❤️🐟

Trying to use up fridge leftovers and out of date stuff from the pantry. Used this recipe as a base for this (but didn't have nori or sesame seeds) but the brisling with pink peppers (Diplomat) that I used clashed with the other flavours. Will try again but with a neutral 'in oil' can of 'dines.

Canned Sardines Rice Bowl with miso

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Wife surprised me today with this gift, stoked.

Hi everyone! New to the community and back on reddit once more.

After falling in love with conservas, lurked for a while and wanted to share a few of my recipes, reviews and thoughts.

Im based on Spain and have already tried quite a few, so let me know about anything I can help with!

Without further ado, the last recipe with one of the most underrated brands imo 😁

Tostada of Paco Lafuente sardinillas, piquillos de Lodosa, scrambled eggs, secret aardvark on sourdough

Rice with some sesame oil, edamame, kimchi, carrots and these sardines. I feel like I’m ready to conquer whatever today throws at me 💪

I love the KO jalapeño sardines. I brought them to work today for lunch and took mercy on my coworkers and ate them outside.

So, on a whim, I dumped a can of Flower Moroccan-spiced sardines into my rice cooker along with with a cup of rice and the water needed and 2 tablespoons soy sauce.

Then I just hit the button.

When it was done, the fish were perfectly warmed, the rice was soft and had crisped up along the edges from the oil in the can, and it was beautifully spiced.

10/10 will make again.

sardines, cherry tomatoes, grated garlic, lemon juice & zest, black pepper, parm

The sardines were packed in water, so I thought it was a good opportunity to use a more buttery cracker. Each cracker was smeared with garlic hummus, then topped with a chunk of sardine and chopped parsley.

Also if anyone has some fancy recipes for any of these I’d love to hear them!

Sometimes those canned in soybean oil are cheaper. I've also seen sardines in olive oil and extra virgin oil. Not sure if the difference between them is significant.