I eat these straight from the can and usually end up eating a clove. I usually remove the top while splattering the oil, eat from the top, while trying to dig out the cloves, then slurp the oil.
Took my 49th tin, now I pop the top slightly, slurp the oil from the corner, remove the top (let them sit for a minute,much less splatter) bang em out upside down, and pull the little spikes, plus they look better this way. How come some manufacturers put the nice side up, and others down?
by Original-Awareness60
4 Comments
This is a great tin, I just *can’t stand* the clove. It tastes like licorice to me. I have to make sardine salad at minimum with this to cover the clove flavor, even if I get all the cloves out.
Those deenz with the cloves and peppercorns packed in taste just a little bit better, assuming you remove them first.
Some nice French sardines are dark-side up, because the can is typically turned over onto the plate for serving. (My French relatives are horrified by the sight of me eating straight from the tin.) So expectations about serving play a part.
That said, some canneries have traditionally shown the silvery sides for their best fish, with lesser specimens flipped dark side up. And because of this history, some canneries—for example, nearly all the Moroccan companies—started showing all their fish bellies up, to convey what had become the impression of quality. Again, this approach leaves my family in France scratching their heads, since this leaves the dark side up when the can is flipped out for serving.
Except for the bay leaf, I eat every contents of the yellow box Flower. To me, it’s eaten best with sushi rice. I even drizzle the olive oil on it.