- ashgromnies
- Jun 19, 2004
-
|
I was not a big fan of the Alshark brand sardines in tomato sauce. Not much flavor. I ate them on Trader Joe's 12 grain crackers with Tapatio.
Are all sardines smoked? The Trader Joe's brand sardines had a much more pronounced smokey flavor.
|
#
?
May 13, 2014 22:00
|
|
- Adbot
-
ADBOT LOVES YOU
|
|
|
#
?
Jun 7, 2024 19:18
|
|
- Myron Baloney
- Mar 19, 2002
-
Emitting dimensions are swallowing you
|
Just nagged both my sons to eat sardines with me at the kitchen counter until they gave in. We ended up having to open two more cans and now they want me to find fresh ones for the grill. The torch has been passed.
|
|
#
?
May 13, 2014 22:23
|
|
- DiggityDoink
- Dec 9, 2007
-
|
People will still ask for it, and restaurants will serve anything there is demand for.
I just want people to know that it's not too late to save the eels, but they have got to stop eating them for a while dammit.
i didn't know quite how bad it was, only that they were on the "dont eat" list on the monterey bay aquarium sustainability site. poor ugly looking fish things that taste delicious, back to my list of things not to eat.
|
|
#
?
May 14, 2014 02:10
|
|
- gangrenous fingers
- Jan 28, 2009
-
|
This thread has changed me life. Until now I had only eaten crappy cheap sardine filets and never understood why I couldn't love them. Tonight I devoured two tins of Crown Prince in olive oil and it was amazing.
Thank you 'dine lovers.
|
|
#
?
May 14, 2014 03:49
|
|
- bonestructure
- Sep 25, 2008
-
by Ralp
|
Went looking for Riga sprats on Amazon, hit the king oscar of all 'dine spergouts.  not saying the dude's wrong, mind you, just that he's thorough
quote:
15 of 18 people found the following review helpful
Sprats...
By NYFB TOP 1000 REVIEWER on October 7, 2013
PRICE= $2.0, one of the best priced fish out there although I get it on sale for less
SIZE= 5.6oz, majority of fish sold in cans vary in size between 3.5, 6.7, 7.2, 14, 17 ounces
TASTE= Sprats in oil are one of the best smoked fish available anywhere. Delicious small fish real small
MEAT= 160g, more meat than majority of all other type of smoked fish
MIX= Can separate whole fish from the canola oil
TAKE NOTE= I never get the bigger flat cans since after trying many sprats and smelts in oil, even smoked, all of those turn out to be less smoked, too soft and not tasty at all, so no 6.7oz flat cans or any smoked sprats where it is specified big sprats.
Fish is my main diet. I try and consume only small fish from reputable sources. No fish from China or Asia, only from Canada, US, Germany and cold Baltic Seas except sardines from Morocco. I am not worried about the added ingredients of tomato sauce, oil, water, etc. since I never consume that part of the can where sodium lingers around plus all additives, I only consume the fish and dump the rest of the mix. I always prefer smoked since the producer has to sell the fish in one piece instead of pieces of fish floating around in juice regardless of the juice type. Fillets are usually sold in some type of tomato juice, water, oil, etc. I never get the chance to taste the real fish which I am after so experience has proven to me to trust smoked more than filet. Filet is always soft and hardly tastes like fish and for that reason always sells less than smoked as well.
My goal is to get the most PROTEIN, CALCIUM and VITAMIN D and B-12 without sacrificing TASTE. No farm raised fish for me, only wild fish. I do not trust what is printed on the Nutrition Facts of the labeling in majority of times since after consuming thousands cans from hundreds of different producers, I have noticed a considerable manipulation of numbers in the NUTRITION FACTS when comparing all those cans time after time. It is obvious to me that there is much misrepresentation especially when it comes to protein on these cans. Canned fish are sold everywhere so prices vary much and Amazon does not have the best prices at all on all since there are many great stores that offer canned fish for unbelievable prices so shoppers need to do their search accordingly. Majority of the canned fish in a flat form shipped by Amazon were shipped to me somehow damaged, bent, cracked open regardless since those cans were not protected properly during shipping due to its weight so remember to have your camera ready.
Smoked sprats from Baltic Seas are the smallest of all only one inch long and I get some 18 sprats in a 4oz cans. Here is the scoop for salmon, herrings and sardines. Sardines, sprat and Alaska salmons offer more calcium since those are complete fish with bones and skin unlike herrings. Herring fillets in mix offer less taste and more additive unlike the smoked herrings which are whole fish with great taste so the extra charge is for the sauce not the fish where I dump anyway so fillets have never made any sense to me. Salmon and sardines offer more protein per calorie but sardines have the most saturated fat per calorie not per serving size. For higher Omega 3 to 6 ratio and vitamin B, I consume Herrings but for high vitamin D and calcium I consume sardines, sprats and Alaskan salmon with bones, skin and all. I never consume farm raised fish which pollute the environment with added carpet dye for coloring before selling it to consumers without any knowledge about farm raised fish practices.
PINK SALMON IN WATER 14.75oz, PAMPA IN OIL 6oz, POLAR KIPPER IN WATER 3.53oz, BAR HARBOR HERRING FILLET IN OIL 6.7oz, POLAR HERRING FILLET IN OIL 6oz, APPEL KIPPER 6.7oz, LA SIRENA SARDINES 15oz
SERVING SIZE
63__170__46__55__170__56__100
CALORIES
90__270__81__100__276__140__140
TOTAL FAT
5__16__6__7__19__11__8
SATURATED FAT
1__4__1.3__3__3.6__2__4
CHOLESTEROL
40__90__23__15__61__25__37
SODIUM
270__750__110__250__400__280__163
PROTEIN
12__20__7__7__19__12__17
CALCIUM
10__15__2__4__8__2__23
These are much smaller than sardines and herrings. These cans are 5.6 oz but I buy so many other fish cans and this is one brand that fills it up with fish. Don't ask me how they can fit some 18 fish in a small can but they do and it is so much more fulfilling than 6oz herring cans since those are all sauce and oil and these cans are all fish, smoked fish just like you smoked it yourself since the taste will stay with you for few hours. RIGAS GOLD SPRATS or as it says on top of the labelling RIGAS ZELTS are produced by Gamma A in the country of Latvia. Sprats do not have the strong smell or taste of sardines at all and that is why I buy 15oz of the best sardine for the same price as 5.6oz of these sprats for almost the same price. Infact sprats are sold for 50% more and all due to the taste, size and origin of sprats. Herrings and sardines are bigger and packaged mostly in Morocco and Germany. Latvia joined the EU food lately so you need to check the expiration date on the cans since they used to sell expired cans which I got myself. Sprats do not feed on anything big so not only they do not have mercury but more importantly since sprats are so small and feed on plankton which is the same food for whales, it is probably one of the healthiest fish out there. Comes from cold waters of Baltic sea. Approximately some 12 count of fish in a can, smoked in vegetable oil. I love the sprats itself but I always dump the dressing regardless since I could care less for that vegetable oil, sodium, tomato paste, or whatever dressing that it comes in. Each can has some 1000mg of sodium which is not low and unhealthy vegetable oil, regardless of the type which is never specified and never I trust when they claim olive oil either. It goes well with crackers unlike sardines. It is excellent with salads and I always mix with many other food since I need protein, calcium, vitamin B12 that comes with these sprats. A very healthy wild fish with true fish qualities.
They are calling these cans Adro which is the name of the distributor. The labeling on top is painted on the can but the side labelling is produced by the distributor on paper. Ardo does not specify the Nutrition Data, but in west coast where I purchase these, are specified clearly. The producer for these sprats is GAMMA A in Latvia.
I consume many different type of fish from different brands many, many brands since I live in an area with a great access to EU can foods. ITA Canada is the distributor for PURE-SEA, named iMS, Sabiedriba IMS Ltd. a fish producer in Merssrags, Latvia. Gamma A which which is being distributed on Amazon by Adro in west coast and on east coast by B&I. Here is the scoop on the same size 5.6oz cans Gamma vs. Pure-sea, calories 328/576, cholesterol 40/180mg, sodium 800/900mg, protein 20/28g, calcium 12/54%, iron 0/45%. I would not even trust either one of them since all I have to do is check their sources which is Latvia so I happily dump the dressing since the fish is from Baltic Seas regardless not from those countries. I have purchased PATE which is junk to me or sprats in tomato which is worse than pate. The smell in those cans are so strong that when I open a single can, the smell stays in my kitchen for hours and hours. I just do not understand what they put in those cans that has such a strong fish smell that it won't go away and worse than that is the taste of those cans, just awful. Sprats in oil smells like BBQ fish and I enjoy having those. Gamma A sprats has a three year shelf life but Pure-sea two years. I would trust Pure-sea on that.
|
|
#
?
May 14, 2014 22:58
|
|
- Rod Munch
- Jul 17, 2001
-
|
Holy poo poo, that dude is the Rainman of sardines.
As for me, just had my first sardines ever, some Oscar's tiny tots on RyKrisps with some Gator Hammock Hot Sauce. The sardines did have a bit of a fishy smell, enough that my daughter didn't want to be at the table with me eating them. However, the taste was pretty mild and was a nice complement to the hot sauce.
|
|
#
?
May 15, 2014 04:19
|
|
- FaradayCage
- May 2, 2010
-
|
Holy poo poo, that dude is the Rainman of sardines.
As for me, just had my first sardines ever, some Oscar's tiny tots on RyKrisps with some Gator Hammock Hot Sauce. The sardines did have a bit of a fishy smell, enough that my daughter didn't want to be at the table with me eating them. However, the taste was pretty mild and was a nice complement to the hot sauce.
"King Oscar" or "His Grace". I guess "KO" is okay ever since Sir Reginald, Duke of Chutney, coined it.
That said - quality (read: King Oscar's+) sardines are about as fishy as a can of tuna. The flavor is underneath the fishiness, to be sure. It's a flavor you don't really get anywhere else. Truth be told, I never fully appreciated it until I had my first bite of Bela sardines. Much like alcohol, the best way to introduce yourself is to go from bottom shelf to top shelf.
FaradayCage fucked around with this message at 05:23 on May 15, 2014
|
|
#
?
May 15, 2014 05:15
|
|
- TEAYCHES
- Jun 23, 2002
-
|
there is no canned fish but brisling sardines and king oscar (bhrp) is their prophet
TEAYCHES fucked around with this message at 05:23 on May 15, 2014
|
|
#
?
May 15, 2014 05:19
|
|
- ashgromnies
- Jun 19, 2004
-
|
dayum some good sardine knowledge here
http://www.styleforum.net/t/163955/guide-to-buying-canned-sardines posted:
I. Types of Sardines
Sardines can be found throughout the oceans and seas of the world, but they vary by region just as all types of seafood do. Sardines from Mediterranean taste different from Baltic sardines. The most important thing to remember is that the sardine fish is not always the sardine food. Labeling laws are not standardized in America and many other regions regarding small canned fish. Sardines can often really be brisling, sprats, sardines, pilchards, and other less common varieties. For the purpose of this guide, I will always refer to sardines qua food not zoology. The most common types of sardines will depend on the waters they are fished from -- Baltic, North Atlantic, and other cold regions tend to have more sprats and brisling, while warmer waters tend to have more sardines.
II. Distributors
Keep in mind that many distributors have rights to multiple canneries. Roland, for instance, has canneries all over Western Europe and their product quality and packaging varies among the different canneries. Do not rely on distributor names for sardine quality!
III. Country of Processing
Most sardines will be processed somewhere in Western Europe and imported to the United States. A few Canadian companies exist as well. I have yet to encounter any canned sardine processed in the United States. The country of processing will always be marked in the United States as 'Product of [Country]'. Note that this does not indicate the waters it was fished from. However, the country of processing is generally indicative of the sardines' waters. This is not a comprehensive list, so feel free to suggest additions. I've listed the countries of processing in a descending order of general quality.
All the EU countries seem to have their information in a circle on the tin. It will say something like LV 44 Z, where LV denotes it comes from Latvia and the rest is the EU commercial approval number. Other countries will say things like DE GI-310 EG, where DE denotes German origin and the rest is again the approval number (I'm guessing some numbers are larger than others because of the higher number of EU commerce permits in those countries).
A. List of Countries of Processing
1. Baltic States
The Baltic States (Latvia, Estonia, Lithuania) are all members of the EU with fishing as an important industry. Most of the sardines are fished from the Baltic Sea and are sprats or brisling, with sprats being by far the most common. Sprats from this region are soft, plump, and small with a very concentrated flavor. They are often smoked but can be found canned in oil and unsmoked as well. People from this region have eaten smoked sardines for centuries. The sprats are usually first smoked before being canned with a light oil (sunflower oil tends to be the most common from this region, but I've seen rapeseed oil as well I think). The sprats imported into the US are mostly from Riga, the capital of Latvia and a large seaport with extensive fishing industry. These are the same sprats processed and canned the same way many Latvians eat them. The best varieties (and 95% of those I've encountered) come in a heavy tin and are labeled as 'Rigas Zelts'. These can be found for $2.50/6 oz. tin or less due to the relativity of the Baltic economies compared to the rest of the EU.
2. Germany
Germany does most of its fishing out of the North Atlantic, and the types of sardines vary. I've encountered mostly sprats and brisling from Germany. German imports of sardines tend to be from the same company that processes them. The three biggest are Appel, Rugenfisch, and Alstertor. These are either smoked or unsmoked, with the unsmoked varieties usually packed in some type of sauce. Appel tends to pack theirs in canola oil, Alstertor packs theirs in canola and rapeseed oil, and Rugenfisch tends to use vegetable oil (often soybean). There's more varieties than I've eaten, but in terms of general quality Appel tends to be the best. The mustard and dill sauces are my personal favorites for unsmoked sardines. I've even seen weird stuff like sardines canned in ketchup. They are usually canned via steaming, but sometimes are first fried and then canned with onions and/or chiles. German brands tend to be expensive ($3.50/6 oz. tin), but they're great quality.
3. Canada
Canadian varieties are usually brisling and sardines. I've seen both smoked and unsmoked varieties, but both aren't too great. I think most Canadian processors make them for the US market and therefore make them as cheaply as possible. The fish are good quality, but I swear they just throw them in the tins and then into the canner. These are usually plainly packed in vegetable or olive oil, with the olive oil varieties being obviously much better. I've seen lots of big seafood distributors with their hands in the Canadian market, including Roland, Ocean Prince, and I think Chicken of the Sea. These are relatively cheap depending on the distributor, so don't overspend because the product quality isn't generally worth it.
4. Poland
Polish varieties tend to be fished from the Baltic Sea and are usually sprats or brisling. I've seen only a few Polish varieties and the fish are as good quality as the Baltic States', but Poland tends to be cheap when they process their fish. I've only ever seen them in vegetable oil (likely soybean or canola) and I've only seen them unsmoked. The biggest importer of Polish sardines in the United States is Seasons' Brand, which for some reason prices their sardines above the value of their quality of processing.
5. Morocco
Pretty much all Mediterranean sardines found in the US are processed in Morocco. The most common variety is a sardine. I've had some decent stuff from here, but I generally avoid 'Product of Morocco' since there's really no point in filling the distributors' pockets for what are often previously-frozen sardines. I prefer sprats to sardines themselves, since sprats tend to be better in almost every criteria, namely flavor and texture. Many are packed in vegetable oil, but the better varieties originating from the Mediterranean are packed in olive oil (or at least that's my guess). The biggest problem with Morocco is that it's a complete mystery where the fish came from, how it was handled, and even what kind of fish it is to begin with.
IV. Methods of Processing
A. Freshness
Some sardines are first frozen before being canned. It's impossible to tell from the label which varieties are frozen before canning, but my guess is that the sardines that are not intact within the tin are likely frozen before canning. This is my list of distributors that I believe use frozen sardines from time to time:
Roland
Ocean Prince
Chicken of the Sea
Rugenfisch
Crown Prince
Reese
B. Smoked and Unsmoked
This difference should be obvious, but with the smoked varieties look to see if they are naturally smoked. Some canneries put liquid smoke in the tin with the oil before canning. Liquid smoke may taste fine in other products, but it is not a substitute for sardines where the smoking process changes the fish in other ways, notably its texture.
C. Type of Oil
In my experience, lighter oils tend to be better. Heavier oils (the heaviest I've seen is soybean oil) are too stable and won't hold onto the flavor, especially with the smoked varieties. Forget about varieties in water -- they are not comparable in quality at all and should not be bought.
D. Processing Before Canning
Most sardines are minimally-processed before canning: they are sorted, their heads are removed and they are canned. The more they are processed and handled, the worse quality they tend to be. Some companies do a poor job of sorting the sardines by size and ruin some sardines because the tins are only inspected as a whole. Furthermore, some sardines are smoked before canning and some are fried before canning. I tend to prefer smoked. The fried varieties are rare and I've only ever seen them from German importers, but Spain, Portugal, and France I believe all sometimes fry their sardines before canning. If you see them from these countries, give me a heads up.
1. What To Look For
As a summary of the above, the most important criteria for the quality of sardines will be their processing: they should ostensibly be minimally handled, equally sized, and packed tightly in a sturdy tin.
|
|
#
?
May 15, 2014 05:22
|
|
- TEAYCHES
- Jun 23, 2002
-
|
^pro read^
|
|
#
?
May 15, 2014 05:30
|
|
- Male Tiers
- Dec 27, 2012
-
Why don't you just lay down your weapons now?
|
Staying in Montana right now and King O is $2.39 a tin versus $3.69 a tin in Boston. Last few packages I opened had coupons in them too. I should just buy in bulk and take them back with me.
|
|
#
?
May 15, 2014 05:43
|
|
- FaradayCage
- May 2, 2010
-
|
Staying in Montana right now and King O is $2.39 a tin versus $3.69 a tin in Boston. Last few packages I opened had coupons in them too. I should just buy in bulk and take them back with me.
Open the cans and dump em in the harbor!
|
|
#
?
May 15, 2014 06:02
|
|
- Dr. Faustus
- Feb 18, 2001
-
-
Grimey Drawer
|
Gator Hammock Gator Sauce.
People, listen to this person. That has got to be the best tasting, most complex hot sauce I have ever had. I'm not even a fan of heat (I love Frank's Red Hot) but the first time I tasted this stuff I was hooked. I put it on everything.
I'm at a loss for words. gently caress Texas Pete, or Tabasco, or even those cool bottles in the ethnic section of the store. Find Gator Hammock Gator Sauce and you will have found true hot sauce nirvana.
|
|
#
?
May 15, 2014 07:13
|
|
- Sevalar
- Jul 10, 2009
-
HEY RADICAL LARRY HOW ABOUT A HAIRCUT
****MIC TO THE WILLY***
|
Speaking of supermarkets, do you guys in the US of A have 'own brand' stuff? See my last post with my finds, we have supermarket-branded goods for pretty much everything (my latest and greatest is own-brand wholenut-peanut butter, yes finally!)
I only ask this potentially dumb question because I don't think i've ever seen own brand-branding on stuff from pictures i've seen over the years (e.g threads like this)
|
|
#
?
May 15, 2014 08:11
|
|
- Sizone
- Sep 13, 2007
-
by LadyAmbien
|
All sorts of store brand goods. Haven't heard tale of any generic or store brand 'dines outside of trader joe's though.
|
|
#
?
May 15, 2014 08:15
|
|
- Sevalar
- Jul 10, 2009
-
HEY RADICAL LARRY HOW ABOUT A HAIRCUT
****MIC TO THE WILLY***
|
Testing sardines on ryvitas for pre workout snack. I can report : 'very tasty'.
|
|
#
?
May 15, 2014 11:54
|
|
- Spanish Manlove
- Aug 31, 2008
-
HAILGAYSATAN
|
The manliest thread on these forums.
|
|
#
?
May 15, 2014 18:46
|
|
- Ktb
- Feb 24, 2006
-
|
Another UK goon here. I love canned mackerel and salmon and I put anchovies or anchovy paste in lots of food. However I have never had sardines. No idea why; just haven't tried them. I got these at Sainsbury's based on the recommendations in this thread and the selection they had.
|
|
#
?
May 15, 2014 19:45
|
|
- Sevalar
- Jul 10, 2009
-
HEY RADICAL LARRY HOW ABOUT A HAIRCUT
****MIC TO THE WILLY***
|
I just ate the John West sardines I bought, on some toast. They weren't bad, there was more oil in them than with the cheaper brands I've been eating, and basically no bones or mystery bits, it was all just clean looking fish. They weren't really bursting with flavour either, though.
I think John West canned fish is over-rated[priced] shyte. It's weird, it seems that the cheaper products are rivalling the 'usual brands' more and more these days; especially with Aldi/Lidls on the go.
|
|
#
?
May 15, 2014 20:06
|
|
- Rod Munch
- Jul 17, 2001
-
|
Speaking more from seafood perspective in general...the cheaper or house brands can be good. However, they can go from good to poo poo quickly if they change where they source or process their fish.
|
|
#
?
May 15, 2014 20:21
|
|
- Ktb
- Feb 24, 2006
-
|
I just ate the John West sardines I bought, on some toast. They weren't bad, there was more oil in them than with the cheaper brands I've been eating, and basically no bones or mystery bits, it was all just clean looking fish. They weren't really bursting with flavour either, though.
drat; I haven't tried them yet but they were the only ones that had Brisling and the only smoked option and both of those sound good. I'll have a look at what Lidl has next time I'm there.
|
|
#
?
May 15, 2014 22:34
|
|
- LEGO Genetics
- Oct 8, 2013
-
She growls as she storms the stadium
A villain mean and rough
And the cops all shake and quiver and quake
as she stabs them with her cuffs
|
Bay Area King Oscar search report: Whole Foods doesn't have them, Sprouts doesn't, Trader Joe's mostly stocks their own brand. Only place I've seen them is my local Lucky Supermarket and they only had Tiny Tots.
where's my oscar i'll find my oscar
Safeway has Mediterranean at 3.24 a tin right now.
|
|
#
?
May 16, 2014 00:46
|
|
- TEAYCHES
- Jun 23, 2002
-
|
health food stores never have king oscar in my experience
|
|
#
?
May 16, 2014 00:47
|
|
- Adbot
-
ADBOT LOVES YOU
|
|
|
#
?
Jun 7, 2024 19:18
|
|
- naem
- May 29, 2011
-
|
Did we have a vote on the best type/ brand of anchovies yet?
|
|
#
?
May 16, 2014 00:57
|
|
#
?
May 13, 2014 22:00
