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everything at trader joes is bomb. their smoked trout filets are my new favorite. i just pull flakes off with a fork and eat em on toast
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Feb 13, 2019 16:13
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Big Bad Voodoo Lou posted:Polar kippers are my favorite too. They're almost like fish bacon or fish jerky, they're so smoky and salty. I NEVER see King Oscar kippers around here at all, and I have checked every single grocery store. My local grocery stores (like Kroger and Publix) have a surprisingly diverse supply of KO products. Pretty much all flavors of 'dines AND the kippers. I just want to see some mackerel, goddamnit.
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Feb 13, 2019 16:27
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Not a big Polar fan although they've got such great packaging. I've got a jar of those little fishies in my cabinet still but there's just so many of them and last time I couldn't even taste the fish, felt like I might as well just squirt liquid smoke directly into my mouth.
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Feb 13, 2019 17:34
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Zoe posted:Not a big Polar fan although they've got such great packaging. I've got a jar of those little fishies in my cabinet still but there's just so many of them and last time I couldn't even taste the fish, felt like I might as well just squirt liquid smoke directly into my mouth. I don't like anything they make other than their kippers. On the other hand, I don't dislike anything I've tried from Cole's or Bar Harbor. Cole's might be my #1 brand of canned fish overall, even above Bela. Those stuffed calamari, holy poo poo, you have to try them. The escabeche trout is also excellent. I'm starting a new job soon, doing woodworking again for the first time in almost 10 years. I want to make stuff with my hands! What can I do to mitigate the smell, or is it maybe better to just not bring sardines to work? Do I just let my fish flag fly?
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Feb 13, 2019 17:54
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Zoe posted:Not a big Polar fan although they've got such great packaging. I've got a jar of those little fishies in my cabinet still but there's just so many of them and last time I couldn't even taste the fish, felt like I might as well just squirt liquid smoke directly into my mouth. wrap those fuckers in foam and post em to me
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Feb 13, 2019 18:42
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 Time for an early lunch. Nobody's at the studio yet so I'm eating right at my desk. Also drinking the sweet, sweet kipper juice right out of the tin. Android Apocalypse fucked around with this message at 20:19 on Feb 13, 2019 |
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Feb 13, 2019 20:16
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Android Apocalypse posted:
I just bought 10 of these from amazon for about thirty bucks not a dad price but definitely a rad choice
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Feb 13, 2019 20:32
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Slowly going through my pile of dines bought from the States. Used Polar smoked kippers in a sauce of tomatoes, red onion, thai chilli and garlic on couscous with eggplant and bok choy. Feelin it tonight fellas
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Feb 14, 2019 01:54
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indyrenegade posted:Slowly going through my pile of dines bought from the States. Used Polar smoked kippers in a sauce of tomatoes, red onion, thai chilli and garlic on couscous with eggplant and bok choy. Feelin it tonight fellas That sounds incredible, I might try that with that jar of Polar dines I have. Meanwhile, settling in for some classic Japanese fish porn. https://www.youtube.com/watch?v=B8LTwHgGDUw Allez cuisine! Zoe fucked around with this message at 03:39 on Feb 14, 2019 |
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Feb 14, 2019 03:37
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Roki B posted:I meant kippers but that's a very good writeup Shame on everyone who posted after this and declined to mention Crown Prince kippers, which by far outweigh brunswick and even KO i dare say
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Feb 15, 2019 02:34
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Even my picky 5 yr old said that crown prince kippers were delicious. Also, can confirm two fish related meal trips. 1: brunsiwck sardine filets with mustard dill sauce on sourdough are the bomb. 2: salmon covered in miso and then baked is delicious. Need to try with other fishies
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Feb 17, 2019 04:36
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i was at an asian grocery and saw a ton of sun-dried fish, mostly anchovies, sardines, and other small whole fish, but there were dried fillets too. are these reconstituted for use or, like, chopped up to crumbs and put in/on things?
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Feb 17, 2019 22:35
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Depends on the size but usually they're either fried as a side dish or used as soup stock. http://recipe-888.blogspot.com/2014/11/how-to-make-thai-crisp-dried-anchovies.html
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Feb 17, 2019 23:12
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I have become fixated on the idea of eating salmon roe, for no other reason than it's pretty. Tomorrow I embark on my quest around town, but I'll probably wind up having to order it online. Also, what do you put salmon roe on. Just using my standard Premium saltine seems wrong some how.
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Feb 18, 2019 02:25
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Throw it on rice!
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Feb 18, 2019 02:34
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Synthbuttrange posted:Throw it on rice! Wrap that in nori, you got shashimi baby!
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Feb 18, 2019 02:37
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Black bread.
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Feb 18, 2019 06:28
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Blinis if ya wanna get fancy with it.
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Feb 18, 2019 07:09
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Seconding black bread, as dark as you can get. Maybe try it with smetana and salty pickles for the full experience! I'm working from home today and lunch time rolled around. I thought of getting greasy takeaway, reminded myself that I am a new man and better than that now, and made a quick pasta con sarde instead. Just put some spaghetti on boil and crush an almost drained can of sardines on a skillet with a crushed clove of garlic, fry them up with a little flour and when the pasta is done, just drain and dump that in and mix with olive oil and parmesan. I used lemon pesto we had lying around and threw in some sriracha for heat. Good, dadly, almost fancy and ready in 15 minutes. 
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Feb 18, 2019 11:17
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It's not possible to get salmon roe locally. A sad day. I'm looking into some places to order it now. Also, it turns out if you smear a little cream cheese on some slices of fresh zucchini, then dump a can of hot and saucy KO's over the whole plate, it's heaven.
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Feb 21, 2019 01:40
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Zoe posted:It's not possible to get salmon roe locally. A sad day. I'm looking into some places to order it now. I was just looking through all the local japanese places but it's not all that common here.
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Feb 21, 2019 07:06
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it’s called “ikura” in japanese if that helps. look for “tobiko” while you’re at it; it’s flying fish roe. similar flavor but much smaller (~1mm vs 1cm) so the texture’s different. e: even if it isn’t listed, they might still have it. and any japanese restaurant that has a line on fish should be able to order roe, the only question is if they can order a small enough amount for it to be worth it to you and them. call and ask. Cactus Ghost fucked around with this message at 07:35 on Feb 21, 2019 |
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Feb 21, 2019 07:33
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Tnuctip posted:Shame on everyone who posted after this and declined to mention Crown Prince kippers, which by far outweigh brunswick and even KO i dare say WHAT
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Feb 21, 2019 08:17
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Feb 22, 2019 21:32
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^ took a REALLY long time to load, but, 
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Feb 23, 2019 03:14
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Today is a good day to 'dine. 
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Feb 23, 2019 20:28
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https://i.imgur.com/ChoB1yE.mp4
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Feb 25, 2019 01:11
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Feb 25, 2019 02:31
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Roe guy should make Limpa bread. Or hell go to ikea get some knackebrod. Sweden, is what I'm saying.
Brolander fucked around with this message at 02:38 on Feb 25, 2019 |
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Feb 25, 2019 02:33
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Anyone here got experience with making fried fish cakes with 'dines? I'm making something experimental this weekend, and sardine fish cakes are a part of it. Also, which onion works best for fisherman's eggs?
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Mar 14, 2019 16:27
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So my wife and I are students and a couple times in the past year we’ve had to go to the food bank. They gave us sardines in a tin both times, one in water and one salted in oil. They sat in our cupboard for a while and then the other day we decided to try em out. We sliced up some sourdough, tomatoes and some cilantro, and tried them plain and topped with the different toppings. My wife and I are big fans of seafood, or really just all kinds of cuisines, so we’re not put off by weird or gross poo poo. But the sardines were just... disappointing? It’s just a fish I guess. I don’t know what I was expecting, but sardines and anchovies and stuff have this reputation of being gross or at least an acquired taste and I just found them to be bland. Like I would eat them but I guess I was hoping that it would be a pungent smell or strong flavour/weird texture. Kinda like Limburger vs cheddar or something. I like potent cheeses and cured meats so yeah, sardines was a let down. Anchovies any different? Should I seek them out or will it be a similar disappointment? And kippers I guess since this thread is going off about them e: am a dad and my daughters thought they were gross hot cocoa on the couch fucked around with this message at 17:24 on Mar 14, 2019 |
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Mar 14, 2019 17:22
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Chovies will be way stronger. It's not common to eat them right out of the tin, they are nice on small bits of toast with like a lemon juice and parsley sauce thing. You may need to rinse them first though as they will be very salty. If you are eating them on bread or crackers try and get some beefier chovies. If you are putting them on pizza or using them in a pasta sauce it doesn't matter as much. My recommendation for chovies is to make a nice pasta putanesca. You can also adapt that sauce for use on a pizza. https://www.davidlebovitz.com/pasta-puttanesca-recipe/
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Mar 14, 2019 19:33
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The market had smelt for $5 a pound yesterday, so tonight I'm frying up a mess of low-effort fish sticks. A little cajun seasoning and flour dredge and they're crispy as gently caress.Doc Walrus posted:Anyone here got experience with making fried fish cakes with 'dines? I'm making something experimental this weekend, and sardine fish cakes are a part of it. Also, which onion works best for fisherman's eggs? You certainly can make fish cakes with dines - they'll end up being like mackerel cakes in taste, vs salmon cakes if you're already on the fish cake bandwagon. I like to use the ones in mustard or hot sauce because they're already pre-seasoned. I like to add dill to them. That said, I normally use a can of jack mackerel if I'm doing poor-folks fish cakes. It's $1.50 for the can and there's as much in it as about six cans of sardines. As for onion choices. I know people like how red/purple onions look, but I prefer vadalia onions for flavor. hot cocoa on the couch posted:So my wife and I are students and a couple times in the past year we’ve had to go to the food bank. They gave us sardines in a tin both times, one in water and one salted in oil. They sat in our cupboard for a while and then the other day we decided to try em out. We sliced up some sourdough, tomatoes and some cilantro, and tried them plain and topped with the different toppings. My wife and I are big fans of seafood, or really just all kinds of cuisines, so we’re not put off by weird or gross poo poo. But the sardines were just... disappointing? It’s just a fish I guess. I don’t know what I was expecting, but sardines and anchovies and stuff have this reputation of being gross or at least an acquired taste and I just found them to be bland. Like I would eat them but I guess I was hoping that it would be a pungent smell or strong flavour/weird texture. Kinda like Limburger vs cheddar or something. I like potent cheeses and cured meats so yeah, sardines was a let down. Kippers are going to be more like little fish steaks in various seasoned marinades. I'm partial to ones with pepper, and they do well with a dash of worcestershire sauce on them. Chances are that you just got some sub-quality 'dines though. Not all cheap 'dines are bad, but nearly all bad 'dines are cheap. What brand were they? If you want ones that are good on a budget, my go to recommendation is Season brand.
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Mar 14, 2019 23:11
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Yeah, Season brand dines are really good. But if you want similar fishies for less money, try Brunswick's "Gourmet Fillets" in olive oil. They are skinless and boneless (boo!) but are quickly becoming my go to at around 2 for $3 while Season are about 2.65/can. The olive oil in the Brunswick tins is much lighter than KO and Season but I usually rinse the olive oil off anyway.
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Mar 15, 2019 00:20
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Cross-posting my 'dines from Cooking With C-SPAM, which is doing a UK-themed cooking challenge right now until May 1st!Doc Walrus posted:BREXIT CHALLEGE CONTEST ENTRY: FISHERMAN'S MARINATED SCOTCH EGGS Feel free to join the contest! The rules for this challenge are: twoday posted:The three rules I propose for the Brexit challenge are
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Mar 20, 2019 02:18
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That uh, looks amazing. How did it taste? Would you consider using less mash around your egg for extra crispiness?
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Mar 20, 2019 15:47
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Look Sir Droids posted:That uh, looks amazing. How did it taste? Would you consider using less mash around your egg for extra crispiness? Less mash would have been better texture-wise, but yes it was very good. Soy sauce, Dijon, and Parsley is a great combo and the marinated egg + the seasoned 'dine mix worked very well with each other.
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Mar 20, 2019 17:23
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Doc Walrus posted:Soy sauce, Dijon, and Parsley is a great combo About what proportions did you end up with?
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Mar 20, 2019 17:36
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Schwarzwald posted:About what proportions did you end up with? Soy sauce was about 1/2 cup in the marinade for 3 eggs, Dijon was about a tablespoon and a half, Parsley was about 2 teaspoons. It could have used a little bit more of all 3 ingredients-- The scotch eggs turned out a bit mild, but I didn't want to overdo it.
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Mar 20, 2019 17:40
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hot cocoa on the couch posted:So my wife and I are students and a couple times in the past year we’ve had to go to the food bank. They gave us sardines in a tin both times, one in water and one salted in oil. They sat in our cupboard for a while and then the other day we decided to try em out. We sliced up some sourdough, tomatoes and some cilantro, and tried them plain and topped with the different toppings. My wife and I are big fans of seafood, or really just all kinds of cuisines, so we’re not put off by weird or gross poo poo. But the sardines were just... disappointing? It’s just a fish I guess. I don’t know what I was expecting, but sardines and anchovies and stuff have this reputation of being gross or at least an acquired taste and I just found them to be bland. Like I would eat them but I guess I was hoping that it would be a pungent smell or strong flavour/weird texture. Kinda like Limburger vs cheddar or something. I like potent cheeses and cured meats so yeah, sardines was a let down. Weltlich posted:
And I've never had a dine stored in water that I liked. There's a huge variation in quality and when dines are bad, they're loving bad. My first sardine was Bumble Bee brand stored in water because it was cheap and I wanted to try it before I put the money down. It almost put me off of sardines forever, it was that bad. I bought 3 cans and threw the other 2 away. Brand matters a lot. Personally, I only like the little fishies that are more tender and don't have giant crunchy spines in them. I'm definitely a lot more particular about my dines than the rest of this thread. At this point I practically exclusively buy KO. Whenever I try something new and I find 3 large fish instead of 20 tiny ones my heart sinks.
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Mar 21, 2019 13:43
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