Got my first can of deenz and am irrationally nervous to open it. Worried I will hate it. I know, I know, I can just not eat it if I don’t like it. I have a weird mental block about it. How best should I go about eating these? Just try one straight from the can? I think there’s bones in these which icks me out a bit. I so want to like them since they’d be such a great easy protein source and it just looks like fun to try all the different kinds! I suppose I can always try another brand if I don’t like these. Anyway, sorry for the rant. Let me know how you’d eat these!
by shinytinsmile
7 Comments
Look, the reason ppl were weirded out by sardines for awhile was because the middle of America only ate chicken, pork and Beef. Fish was rare and therefore odd. Its just fish
Now because of sushi etc ppl arent freaked out
I actually have these exact same ones coming in tomorrow, let us know if you try them!
I’m a first timer too!
How I would eat them is on rye toast with cream cheese, capers, hot sauce and everything bagel seasoning. But you can always start basic. Crackers and a few condiments to experiment with. Hot sauce, mustard, and lemon are all good choices.
I love Brunswick brand!! These look absolutely delicious. Personally bones are also a turnoff for me haha but what I do is just pick them out with a fork, they typically come off in a few pieces.
I suggest combining it with something a bit blander to take the edge off the ‘fishiness’. Most people do toast or rice. But also, acidic foods like tomatoes, pickles, etc REALLY make sardines pop. It’s an absolutely delightful contrast.
I like mine on crackers or a good sourdough. My roommate likes his direct from the tin, then he licks the tin. My roommate is a cat. If you don’t like the bones try some fillets or kippers. I recommend the Polar peppered smoked herring. Do try to get used to the bones if you can, they are full of nutrients.
Have em on a cracker. They’re very mild and tasty.
Easiest thing in the world – pop one in your mouth and chew. You 100% will survive the ordeal.
I make a simple vinaigrette with lemon juice, balsamic vinegar, Dijon mustard, white pepper and olive oil, then mash the drained fish into it with a fork until it’s a smooth paste. Then, eat it on a cracker. It’s super delicious and hits all the right notes for me. Plus, if you’re leery about eating mystery squidgy bits of fish, it’s a great way to get past it.