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I really like Rügenfisch's smoked mackerel, they are the top fish in their price class. Their sauced herrings are a fairly typical example of mid tier German style sauced herrings.
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Feb 11, 2024 15:15
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| # ¿ May 5, 2024 18:07 |
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Bad sardine pain: I moved to the countryside and took my first shopping trip to the nearby city. Found a nice euro-grocery which was focused on Pakistani food, loaded up on good rice. They had a stack of Moroccan sardines with chili on sale an I grabbed a few. Now I got around to trying one and they taste amazing, they will probably be no longer in the store when I have the next opportunity to go there. And I can't find them on the internet, though while good they are not at the worth mail ordering tier. Good sardine pain: The chili in these here sardines.
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Mar 23, 2024 19:08
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Subjunctive posted:Please share the brand in case others get lucky! The brand seems to be named Tissa.
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Mar 23, 2024 20:00
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Hollismason posted:How is mackerel compared to herring. I can't rat sardines. Fattier and more flavorful. I prefer mackerel to sardines, and don't really like herring. Mackerel also works great with almost all sauces and food pairings that fit sardines. Not so reliably with those planned for herrings.
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Apr 2, 2024 19:18
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Hollismason posted:No bones right? You can get mackerel with or without spines. Without bones is the default, though you still sometimes get actual fishbones even in those that you need to pick out. Just like with herring.
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Apr 2, 2024 19:41
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Roki B posted:A couple friend of ours has been watching some guy on youtube review canned fish and have been tempted into the dine world. It seems people will both produce and watch this sort of content. Strange world. They informed me that they have tried the 'dine gatway drug (Tiny Tots by KO) but haven't advanced much farther than that. So I made an RTG order and I received a big shipment of various exotic dines and assorted fishies as well as one of their sterling silver dine forks. What made me fall into the canned fish habbit was adding garlic confit. And if I haven't any around I like going for sweet mustard variants. And I do think that the hidden secret to great charcuterie adjacent situations is to increase the variety of bread. I swear by Turkish style semi-flat bread personally. And cheese. Best way to add just a tiny bit of variety to the second dine bread. Cream cheese and something from the Brie or Camembert family is best imo.
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Apr 21, 2024 18:56
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Aldi here had some of those sardines with circular container, transparent top a few months ago. Tried it last month, and I didn't like them. Might have been a knockoff. Does anybody know some good canned fish shippers for Germany? And fish brands and reviewers. The offers and prices tend to be very different here. I generally get what I can find at local stores, but I feel like I should move up in quality.
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Apr 24, 2024 19:25
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| # ¿ May 5, 2024 18:07 |
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Serving them in the tin is the fancy michelin star way. If I made some for myself I would probably go with one of those big flat cups that I use for french onion soup.
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Apr 27, 2024 13:57
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