Guys, is it normal for canned smoked herring to taste slightly bitter?
I opened the can and tried eating it straight, but I noticed a slight bitterness. Is this just my palate because it’s made to suit Western tastes, or is it supposed to have that kind of flavor?
by masterbait477
8 Comments
Bitter_Split5508
Firstly, that’s not herring. Secondly, I suspect it’s the oil. Cheap, heat extracted oil often has bitter or sharp notes.
BackRowRumour
I agree with the above point about cheap oil. But I also wonder if a whisky is a good choice for a ‘heavy’ fish. I don’t drinky whisky with many meals. Just a thought.
ConflictWeary5260
It’s supposed to taste a bit like cheese. Yes it is slightly bitter but not nearly as much as canned sardines. If it’s not as bitter as sardines and tastes somewhat like swiss cheese, it’s good.
Njon32
I haven’t personally noticed bitterness in those sprats (not herring), but then again, I haven’t had a can in a year or two. Sprats are like small sardines.
DreweyD
Meanwhile, how’re you enjoying The Singleton?
justsomeguyinthewind
That means one of the fish originally put in wasn’t stored properly and now contains ammonia, potentially a small amount of cyanide, and a bacteria known as e.aurelous.hadform , this is a very lethal bacteria that will eat through your small intestine. This is all very dangerous to consume. Send all of your cans to me so I can properly dispose of them.
…. This was all sarcasm they’re fine lmao just drain the oil, quick rinse, and refill with a better oil.
PSteak
Put the tin on a plate or at least a sheet of foil, omigosh you’re going to get fish juice on the table!!!!
crusoe
Yes, herring, sardine, and Mackerel can all be slightly bitter. Its mostly due to leftover blood. Dark areas of of the fish are often the most bitter.
I find Nuri sardines to be the least bitter.
Nuri sardines are steamed before canning, and I think this helps remove more of the blood and reduces the bitterness.
8 Comments
Firstly, that’s not herring. Secondly, I suspect it’s the oil. Cheap, heat extracted oil often has bitter or sharp notes.
I agree with the above point about cheap oil. But I also wonder if a whisky is a good choice for a ‘heavy’ fish. I don’t drinky whisky with many meals. Just a thought.
It’s supposed to taste a bit like cheese. Yes it is slightly bitter but not nearly as much as canned sardines. If it’s not as bitter as sardines and tastes somewhat like swiss cheese, it’s good.
I haven’t personally noticed bitterness in those sprats (not herring), but then again, I haven’t had a can in a year or two. Sprats are like small sardines.
Meanwhile, how’re you enjoying The Singleton?
That means one of the fish originally put in wasn’t stored properly and now contains ammonia, potentially a small amount of cyanide, and a bacteria known as e.aurelous.hadform , this is a very lethal bacteria that will eat through your small intestine. This is all very dangerous to consume. Send all of your cans to me so I can properly dispose of them.
…. This was all sarcasm they’re fine lmao just drain the oil, quick rinse, and refill with a better oil.
Put the tin on a plate or at least a sheet of foil, omigosh you’re going to get fish juice on the table!!!!
Yes, herring, sardine, and Mackerel can all be slightly bitter. Its mostly due to leftover blood. Dark areas of of the fish are often the most bitter.
I find Nuri sardines to be the least bitter.
Nuri sardines are steamed before canning, and I think this helps remove more of the blood and reduces the bitterness.