I have ate sardines on and off all my life. I could take them or leave them really didn't think they were that great. I use them to trap with. Because I know they are supposed to be really good for you, I try to eat a couple bites of them out of each can. I always buy the cheapest ones, don't matter what they're packed in. After reading this thread I got some of the king Oscar, boneless skinless in olive oil. Those things are amazing, I can't believe those are sardines. Gonna start having them on a regular basis. Thanks for this thread!!!

I used to eat them as a kid when I would go fishing with my grandfather, but that was about it.

Now I'm starting to really appreciate them for, as strange as it sounds, their gourmet qualities and how good they are for you.

1. Loaded with protein
2. Loaded with calcium.
3. Loaded with Omega 3
4. Unlike Tuna they are low in Mercury

At this stage I've just been experimenting with them on crackers, Triscuits, and salads with various toppings like Stone ground mustard, hot sauce and pickle relish. All have been delicious. My favorites so far are:

King Oscar Fillets and whole
Seasons
Brunswick

All in Extra Virgin Olive oil

Least favorite have been:

Beach Cliff in mustard sauce. They didn't taste bad, but they were all stuck together in one big mass of fish and not very visually appealing.

I have lots to try maybe even start ordering some you can't get around here from places like Amazon. Food City in Gadsden had a good selection.

I think my next experiment will be a sardine Bahn Mi on French bread and some Sardine Pasta with tomato sauce or butter parmesan sauce, maybe even take some smoked fillets and make a sardine salad kind of like a tune salad, but with sardines instead of tuna. I think I may even try a Sakushka and a rice bowl too.

I want to try stuff like Kippers too.

I know in the US we tend to think of Sardines as red neck food for hunting, fishing, campouts and working man's lunchboxes, but in the Mediterranean they are delicacies with many different varieties and recipes...

I know a lot of you guys on here eat them. What are you favorite brands and ways of eating them?

I know everyone like pics...

PS: Finally, after 16 years of marriage, I finally found something I like to have that Mrs. Irish won't eat.





[url=https://flic.kr/p/2pCjHqJ]

A little haul from the grocery after our workout at the gym this morning...

I've had the Beach Cliff in Louisiana Hot Sauce and the Brunswick before, but none of the others. Probably eat the salmon on bagels for breakfast one morning and the grilled mackerel on a salad.

I’m interested in that king Oscar mackerel. Waiting on your review on that one. What’s weird is I have always avoided it because mackerel is oily. But I only buy tinned fish in oil. I know it is just weird.

Serious question - Do these not smell fishy? Do they taste fishy? Tried sardines when I was younger and couldn't get past the smell, but don't remember what brand.

I've had fried/grilled fish before that I wouldn't eat because of the overly "fishy" taste or smell. Our favorites to cook are grilled amberjack, fried/grilled striper, grouper, flounder, crappie, snapper, and similar.

Serious question - Do these not smell fishy? Do they taste fishy? Tried sardines when I was younger and couldn't get past the smell, but don't remember what brand.

I've had fried/grilled fish before that I wouldn't eat because of the overly "fishy" taste or smell. Our favorites to cook are grilled amberjack, fried/grilled striper, grouper, flounder, crappie, snapper, and similar.

Serious question - Do these not smell fishy? Do they taste fishy? Tried sardines when I was younger and couldn't get past the smell, but don't remember what brand.

I've had fried/grilled fish before that I wouldn't eat because of the overly "fishy" taste or smell. Our favorites to cook are grilled amberjack, fried/grilled striper, grouper, flounder, crappie, snapper, and similar.