Recently had this can and was BLOWN away by how rich it was, but I couldn't really tell if it was the tuna or just the fact that I'm also eating a stick of butter alongside it. The butter is a liquid if you do the proper pre-eating procedure (hot water bath), so it feels very similar to the oil.
I have a few questions — does this affect the fish over time? I imagine in the old days butter was used as a preservative often, but nowadays you don't see many cans with butter instead of oil.
I also wonder if this affects shelf life, I go in and out of my canned fish phases so I need them to be able to last at least a few years (minimum) without degrading or becoming rancid.
For discussion: Which is better, butter or olive oil? Does it depend on the fish? Why is it that tuna seems to be the only buttered option? And if I emptied out my tuna with oil, replaced it with butter, do you think it would be similar in taste to the pre-buttered option? (I found that putting oil in the ones in water does not make it better, but maybe if i went oil -> butter it would work since they could mix?)
Anyway, thanks anyone who read this, hope your next can is fantastic!
by CompetitiveCut3919
18 Comments
I have yet to find a tin in butter. I have seen one TinnedFishReviews that was funa filet in butter. He poured the butter over the toast and then laid the filet on it. Looked gorgeous.
Is the butter solid? The way butter is at room temperature? Because that seems unpleasant
I think I have a sardine in butter tin. A French one.
Never before saw or ate sardines in butter
Id try but not very common find here. I do put good butter on my crackers like today had some of that Tillamook butter left from dinner and smashed some ko with jalapeños on wheat crackers.
I’m on team butter – a rare luxury treat, but absolutely decadent and delicious
My fave butter sardine is made by Mouettes d’Arvor – either plain butter or with parsley, they are sublime!!
Mouettes D’Arvor Sardines au Beurre et Sel de Guerande – 12
https://www.reddit.com/r/CannedSardines/s/y8tdwirEnT – 1st
https://www.reddit.com/r/CannedSardines/s/YifqOVfOU8 – over curry and rice
https://www.reddit.com/r/CannedSardines/s/4HNNC7ZdCj – over curry and mashed potatoes
https://www.reddit.com/r/CannedSardines/s/RKJQTs9Egk – pan-fried with parsley and garlic
https://www.reddit.com/r/CannedSardines/s/OO46lRbf0s – sardine sandwich
https://www.reddit.com/r/CannedSardines/s/eTmo2d4o6M – tin compound butter
https://www.reddit.com/r/CannedSardines/s/0dqyQqESc4 – Dill Chimichurri Aioli
These butter sardines by Ferrigno I got at World Market:
Ferrigno Sardines with Butter, Garlic & Parsley – 11
https://www.reddit.com/r/CannedSardines/s/cNAsgyZCmZ
I would like to have more butter options. I think from a tradition and marketing perspective you can see why they go with oil, especially olive oil for the people eating fish for health reasons, but the occasional butter tin is a nice change.
They are different styles with different uses, I like the butter tins but I don’t often eat warm sardines, I’m more of a crackers or bread or lettuce deen eater and I prefer oil packed for that.
Butter is better imo. But unfortunately state-side most cans are oil- or water-based, unless you want to pay through the nose for a few specialty canneries.
Super rich and buttery when it comes to the tinned fish in butter. I love it, even just now trying tinned fish for the first time.
I had my first with butter this week. It’s very good. But it’s very rich. It’s too rich for me to want to do consistently. Probably a one time thing for me, partly because I’m eating these to be healthy.
Tuna in butter put over pasta is a great dish.
The butter is decadent. It is nice on toast after warmed. Still the butter limits the use. It would be hard to use it in a tuna salad for instance. Try it in one of these ways. It is a great product.
As I like to have cans for usage in the future, oil. Butter tastes great, but unfortunately can go rancid in a can. Oils last much, much longer.
But, fresh tins with butter taste amaaaaaaazing.
This one is amazing, https://peperetes.com/en/producto/white-tuna-fillets-belly-in-butter/
Honestly it feels illegal.
I’ve had the Ferrigno sardines in butter and they were incredible. I usually don’t eat the oil but I ate all of the butter on some rice cakes.
I have no opinion, but I love that tin art . Boy howdy!
All the things….
I bet adding dairy makes import/export a lot more onerous.