How'd I do? I actually loved the taste and texture of these until I got to the last one there was a bit that tasted goopy and then I saw the spine and couldn't finish. I have another couple tins to try so when I get to those am I supposed to pull out the spine? What was the goopy part? Brain or organs or something?
by vicelordjohn
27 Comments
Some people like the bones in some dont and the goop stuff was probably guts and some of them are good like the eggs but you can take them out if you want. I started with boneless skinless then added skin then added in bones. All the parts are good for you which is why I decided to get used to them.
if you don’t like them send me the rest of the cans and I’ll pay the S&H
The spines can be crunchy in larger sardines and some people like them but if there’s a lot of that I might avoid a spine or two in a tin of four.
Goopy, nothing springs to mind without more info (roe?) but I find generally it’s better not to look too closely.
You might be happier with the smaller fish, it’s more pop it in your mouth and less really see it bit by bit and you shouldn’t ever notice bones or whatever. King Oscar makes a bunch with those – your grocery store may carry them, possibly under the “tiny tots” packaging.
Look for Sardine Fillets. They have been deboned and deskinned.
If beans fell out with my sardines I’d start throwin hands.
*EAT THE SPINE YOU COWARDLY APE!*
Might have been some leek. Leeks get slimy sometimes
Just eat the bones, they’re edible and personally I don’t notice them. You can also buy boneless skinless cans if they really bother you
I always pull out the spine and try to buy boneless filets when they’re available.
I have these in my shopping cart on Amazon right now. Hoping I enjoy them. Seems like a different deen experience
I took that very same tin on my hiking trip two weeks ago. I liked it, but the price was a bit much compared to other “meal in a tin” options. My wife’s favorite “meal in a tin” is Wild Catch Tuna and Pasta. I think the one I like the most, but only have once a month, is “Fresche Barcelona Escalivada”, but there are others that strike my fancy as well. So many tins, so little time. Just keep trying them, and you’ll find the ones you like the most.
The soft bones are the best part ngl. Animal bones in general are super good for you, don’t be afraid. Crunchy little bone noodle 🍜
I don’t like these fish and added ingredients like legumes, veggies. Let me do the adding.
On a side note I’ve never seen these with the beans in them but why does that actually sound kind of good….
Don’t over think it bud
Good for trying something new, and you’re not supposed to do anything – if you don’t want to eat the spine, don’t.
I’d recommend trying it to see if you can get past it because it’s really small, but don’t worry if it’s not for you. This isn’t fourth grade and this isn’t a spelling test. You get to decide.
Also, if you like them straight up join the club, I think they’re great that way. But if you’d rather put them in chili or burritos or sandwiches or fried rice, that’s good too. Worldwide, most people cook with them.
If this is your first foray into tinned fish and find sardines a little much, give the King Oscar mackerel a shot. It’s about a midpoint between sardines and tuna on the tinned fish spectrum.
Neat
I had no idea Patagonia makes jackets and tinned fishes
Waste of space with the beans, you’re getting shorted on prime deen real estate.
Just add some garlic, lemon juice, hot sauce, and cheese on top in the tin, then heat in air fryer 5- 7 min 360. I like them with crackers!
I’ve tried many canned sardines, including very “fancy” ones and it isn’t really my taste. I don’t hate it but it’s not my thing.
*However,* tinned fish in general is more exciting than ever these days. So don’t feel discouraged, just try different things.
I think you’re going through what many go through initially when they eat sardines – pieces and parts focus and inspection. Just dive in and don’t try to ID. The cooking process makes everything edible and if you like the flavor, you will absolutely get used to it. While you’re experimenting, try sardines in mustard, hot sauce, EVOO and others – the basics. They are all processed differently and are generally consistent within the brand. Find one you enjoy and tolerate easier while you build and expand your palate. Throw in some smoked herring (kippered snacks) and off you go!
Edit: Oh, the goopy part could be roe as another commenter said but it could also be part of the sardine that was cooked more thoroughly than others based on how it was placed in the can.
There’s not any organs left, and the spine sort of dissolves in your mouth, you usually don’t notice it.
Cut the sardines into small bits, mix in some chili oil, mix it in some rice. Absolutely delicious.
One thing to avoid when you’re a beginner with sardines is too much investigating. If you dig around in the tin trying to find something that looks gross, you’re probably going to find it. Just eat them and don’t look around too much.
Where’d you buy these?
My pro tip with overcoming the weirdness of the bones bones is to (if you imbibe) drink beforehand the first time.
You barely notice they’re there when eating them, so it’s definitely a psychological thing.