Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

7 Things to Do with Canned Sardines
chow ^ | Chris Rochelle,

Posted on 08/19/2013 5:57:12 PM PDT by JoeProBono

The last sardine cannery in the United States closed its doors for good last month, due to "global competition, corporate consolidations and a general lack of appetite, at least in the United States." But not only is the small, oily, silvery fish inexpensive, easy to prepare, and loaded with things that are good for you, like Omega-3 fatty acids and calcium, it’s also one of the most sustainable fish around: The Monterey Bay Aquarium's Seafood Watch program lists sardines as a "Best Choice" due to their abundance and high production rate. Usually canned sardines are thought of as a last resort for when you can’t be bothered to cook, but reconsider. Here are some recipes......

(Excerpt) Read more at chow.com ...


TOPICS: Food
KEYWORDS: cookery; sardines; seafood
Navigation: use the links below to view more comments.
first 1-5051-100101-113 next last
1. Fisherman’s Eggs

Easy and very tasty. Try them for breakfast, or pair with a leafy salad for a quick supper.

Heat the oven to 500°F and preheat an ovenproof serving dish for five minutes. Place a can of sardines, a small sliced shallot, a few sprigs of chopped parsley, and two cloves of finely chopped garlic in the warm dish. Add some black pepper and put the dish back in the oven for six minutes. Remove the dish from the oven, break four eggs into a bowl, and pour them gently on top of the sardine mixture. Season with salt and pepper and put the dish back in the oven for seven minutes, until the egg whites are cooked but still jiggly. Remove the dish and let it sit for five minutes (the eggs keep on cooking even out of the oven). Serve with toast and hot sauce.

2. Smoked Sardine Pâté

Cottage cheese and yogurt give this healthy spread a tangy taste that complements the smoky flavor of the sardines. Put it on brown bread with pickles and watercress for a quick, tasty lunch. Serves 6. Recipe by Chris and Rachel Rochelle.

In a food processor combine two cans of smoked sardines, seven ounces of cottage cheese, seven ounces of Greek yogurt, and the juice of half a lemon and blend until just smooth. Serve on bread or crackers dusted with cayenne pepper.

3. Sardine Fritters in Lettuce Leaves with Sriracha-Soy Sauce

The fritters were based on a recipe from Mario Batali. The sauce was part of a recipe in Bon Appétit by Stuart Brioza. Perfect for a dinner with friends. Serves 4.

To make the sauce, whisk two tablespoons of Sriracha sauce, two tablespoons of soy sauce, and two tablespoons of fresh lime juice together in a small bowl. Select a handful of leaves from a head of butter lettuce; wash and dry them. To make the fritters, mix together two tins of sardines, two eggs, two cloves of finely chopped garlic, a chopped quarter-bunch of parsley, three-quarters of a cup of breadcrumbs, and two tablespoons of grated Parmesan cheese in a large bowl. Heat about an inch of vegetable oil in a large saucepan till it spits when you put a test crumb in. Make small balls (approximately 1 inch in diameter) of the sardine mixture and fry for three to four minutes until golden brown, turning them occasionally with tongs. Place the fritters on a plate with a kitchen towel underneath to absorb the oil. Serve in the lettuce leaves with the Sriracha-soy sauce drizzled on top and a squeeze of fresh lemon juice.

4. Sardine-Arugula Pizza

Delicious any time of the day; healthy, too. Serves 4. Recipe by Chris Rochelle.

Preheat the oven to 500°F. Roll out a disk of CHOW's Basic Pizza Dough (or use premade dough) on a flour-dusted baking tray and brush on a thin layer of Basic Pizza Sauce. On top place a large handful of arugula, half of a thinly sliced onion, two thinly sliced sweet peppers, two cloves of chopped garlic, and one drained can of sardines halved lengthwise. Bake in the oven for 10 to 12 minutes. Remove from the oven and liberally apply crushed red pepper flakes.

5. Sardine Squares

Serve these little morsels with apéritifs or cocktails. Makes 16 squares. Recipe by Chris Rochelle.

Preheat the oven to 400°F. Thaw one eight-ounce sheet of puff pastry. Heat a tablespoon of olive oil in a small saucepan. Add half a finely diced onion and one crushed garlic clove and cook over low heat for five minutes, stirring until softened. Stir in three tablespoons of tomato purée, cook for a few minutes more, then remove from heat. Stir in one tablespoon of capers, three anchovies, and two chopped sardines. Roll out the thawed puff pastry and cut it into 16 little squares. Brush egg wash on each square. Place a tablespoon of the sardine mixture in the middle of each square and bake for 15 minutes. Garnish with quartered black olives.

6. Seanuts

Inspired by CHOW's Chile-Lime Peanuts. Try them for your next cocktail party. Makes 10 to 15 servings as a snack.

Heat the oven to 400°F and arrange a rack in the middle. Toss together two cans of drained and chopped sardines, two pounds of peanuts, 20 unpeeled garlic cloves, six tablespoons of peanut oil, and four crushed arbol chiles until evenly coated. Spread the ingredients out on a baking sheet in a single layer and roast, shaking and stirring halfway through, until the nuts are toasted and beginning to crack open, about 25 minutes. Remove from the oven and transfer to a large, heatproof bowl. Toss with three tablespoons of finely grated lime zest, four teaspoons of kosher salt, and four teaspoons of sugar and serve.

7. Sardine-Dill Fish Cakes

Serve as a light lunch or dinner with a salad. Makes 6 cakes. Recipe by Chris Rochelle.

Coarsely chop and boil two medium Yukon Gold potatoes until tender. Drain and mash the potatoes. Add two cans of drained and chopped sardines, one cup of chopped spring onions, a quarter-bunch of chopped fresh dill, two tablespoons of flour, two crushed garlic cloves, two tablespoons of grated lemon peel, and one cup of panko breadcrumbs. Season with salt and pepper, then mix in one beaten egg. Shape the mixture into 6 (3-inch) cakes. Coat with panko breadcrumbs. In a nonstick frying pan, add two tablespoons of olive oil and sauté the fish cakes about three at a time, turning them over until they're golden brown and crispy.

And see the Spring 2010 issue of Edible San Francisco for some nice recipes for grilling and curing fresh sardines.

See All 8 Recipes »


1 posted on 08/19/2013 5:57:12 PM PDT by JoeProBono
[ Post Reply | Private Reply | View Replies]

To: JoeProBono

“In a food processor combine two cans of smoked sardines...”

Bass-O-Matic.

(I LOVE sardines, but this just made me...lose my appetite.)


2 posted on 08/19/2013 6:00:47 PM PDT by Mortrey (Impeach President Soros)
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

3 posted on 08/19/2013 6:00:56 PM PDT by BenLurkin (This is not a statement of fact. It is either opinion or satire; or both.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: Kartographer

Ping.


4 posted on 08/19/2013 6:01:35 PM PDT by DuncanWaring (The Lord uses the good ones; the bad ones use the Lord.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

I always enjoy sardines straight from the can on some Ritz crackers - yum!! Following a recipe sounds like too much work.


5 posted on 08/19/2013 6:03:32 PM PDT by Ken522
[ Post Reply | Private Reply | To 1 | View Replies]

To: Ken522

That’s how we used to eat them when I was a kid (early ‘70s).

Today, I can’t abide the thought.... but my dad, God bless him, age 82, still eats those things right outta the can.


6 posted on 08/19/2013 6:06:22 PM PDT by workerbee (The President of the United States is DOMESTIC ENEMY #1)
[ Post Reply | Private Reply | To 5 | View Replies]

To: Ken522

7 posted on 08/19/2013 6:06:32 PM PDT by JoeProBono (Mille vocibus imago valet;-{)
[ Post Reply | Private Reply | To 5 | View Replies]

To: JoeProBono

“7 Things to Do with Canned Sardines”
___________________________________________
Funny...I just finished feeding a can of sardines to my young kittens, and got back to the computer to see this post.
Here in the Philippines, 155 gram cans of sardines in tomato sauce are very common and can be bought most anywhere.
While I use mostly dry dog/cat food, I give the sardines to the kittens that seem underweight.
I have never even tasted them, but the cats lovem.


8 posted on 08/19/2013 6:10:55 PM PDT by AlexW
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

I make my fish cakes with my canned trout.


9 posted on 08/19/2013 6:12:42 PM PDT by bigheadfred (INFIDEL)
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

“Sardines is the fruit of the sea. You can barbecue em, boil em, broil em, bake em, sautee em. There’s, um, sardine kebabs, sardine creole, sardine gumbo, pan fried, deep fried, stir fried. There’s pineapple sardine and lemon sardine, coconut sardine, pepper sardine, sardine soup, sardine stew, sardine salad, sardine and potatoes, sardine burger, sardine sandwich... That’s, that’s about it.”


10 posted on 08/19/2013 6:13:06 PM PDT by Rides_A_Red_Horse (Why do you need a fire extinguisher when you can call the fire department?)
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

“Sardines is the fruit of the sea. You can barbecue em, boil em, broil em, bake em, sautee em. There’s, um, sardine kebabs, sardine creole, sardine gumbo, pan fried, deep fried, stir fried. There’s pineapple sardine and lemon sardine, coconut sardine, pepper sardine, sardine soup, sardine stew, sardine salad, sardine and potatoes, sardine burger, sardine sandwich... That’s, that’s about it.”


11 posted on 08/19/2013 6:13:14 PM PDT by Rides_A_Red_Horse (Why do you need a fire extinguisher when you can call the fire department?)
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

12 posted on 08/19/2013 6:13:40 PM PDT by Liberty Valance (Keep a simple manner for a happy life :o)
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono
Some of us prefer...


13 posted on 08/19/2013 6:14:09 PM PDT by shibumi (Cover it with gas and set it on fire.)
[ Post Reply | Private Reply | To 7 | View Replies]

To: Ken522; workerbee

I always enjoy sardines straight from the can on some Ritz crackers - yum!

My adoptive father who was born in 1913 and died in the 1980’s used to eat a can of them every night before he went to bed on Ritz crackers, no less. Even though it was many, many years ago I can still remember the smell them and still say - gross!!


14 posted on 08/19/2013 6:15:19 PM PDT by Grams A (The Sun will rise in the East in the morning and God is still on his throne.)
[ Post Reply | Private Reply | To 5 | View Replies]

To: AlexW

15 posted on 08/19/2013 6:15:41 PM PDT by JoeProBono (Mille vocibus imago valet;-{)
[ Post Reply | Private Reply | To 8 | View Replies]

To: JoeProBono

Oh man, Eggs ( choline ) and Sardines, the same good Omega brain food in Salmon in one dish. Talk about a brain food Supercharging for Breakfast!


16 posted on 08/19/2013 6:16:08 PM PDT by taildragger (The E-GOP won't know what hit them, The Party of Reagan is almost here, hang tight folks....)
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

#1. Feed them to the cat.

#2. Feed them to the cat.

#3. Feed them......... you get the picture. :(


17 posted on 08/19/2013 6:18:44 PM PDT by Ditter
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

That’s the one I buy.


18 posted on 08/19/2013 6:18:57 PM PDT by presently no screen name
[ Post Reply | Private Reply | To 7 | View Replies]

To: shibumi

19 posted on 08/19/2013 6:19:11 PM PDT by JoeProBono (Mille vocibus imago valet;-{)
[ Post Reply | Private Reply | To 13 | View Replies]

To: Rides_A_Red_Horse
That’s, that’s about it

That's about gross.

20 posted on 08/19/2013 6:19:29 PM PDT by PistolPaknMama
[ Post Reply | Private Reply | To 11 | View Replies]

To: JoeProBono

That guy could pass for one of my brothers.


21 posted on 08/19/2013 6:24:00 PM PDT by shibumi (Cover it with gas and set it on fire.)
[ Post Reply | Private Reply | To 19 | View Replies]

To: JoeProBono

They are expensive now. Back when we used to have to walk up hill in the snot 5 miles both ways you could get 4 cans for a dollar.


22 posted on 08/19/2013 6:24:34 PM PDT by Rebelbase (Tagline: (optional, printed after your name on post))
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

Yum.


23 posted on 08/19/2013 6:24:47 PM PDT by Boiler Plate ("Why be difficult, when with just a little more work, you can be impossible" Mom)
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono; Grams A

My 82 yr old father is probably one of the last people in America who feels “insulted” if you buy him a present.... after all, he doesn’t NEED anything, as he loves to remind you.

So, for birthdays and whatnot, I get him a bag of odds and ends that I know he’ll like but generally won’t buy himself. Stuff like weird spicy mustards, braunshweiger, unusual “pickled” things, and yes, of course, King Oscar sardines!


24 posted on 08/19/2013 6:32:33 PM PDT by workerbee (The President of the United States is DOMESTIC ENEMY #1)
[ Post Reply | Private Reply | To 7 | View Replies]

To: shibumi

25 posted on 08/19/2013 6:33:10 PM PDT by JoeProBono (Mille vocibus imago valet;-{)
[ Post Reply | Private Reply | To 21 | View Replies]

To: JoeProBono

My number 1 through 7 is throw them in the garbage....lol. Sorry I just can’t stand them.


26 posted on 08/19/2013 6:33:20 PM PDT by napscoordinator ( Santorum-Bachmann 2016 for the future of the Country!)
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono
These are delicious:  photo thidH_zps6b7dfa6a.jpg
27 posted on 08/19/2013 6:33:44 PM PDT by Fast Moving Angel (A moral wrong is not a civil right: No religious sanction of an irreligious act.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

“Place a can of sardines, a small sliced shallot, a few sprigs of chopped parsley, and two cloves of finely chopped garlic in the warm dish. Add some black pepper and put the dish back in the oven for six minutes. Remove the dish from the oven, break four eggs into a bowl, and pour them gently on top of the sardine mixture. Season with salt and pepper and put the dish back in the oven for seven minutes”

13 minutes at 500 degrees, and the can will either pop or explode. I’d recommend putting the fish in without the can.


28 posted on 08/19/2013 6:33:48 PM PDT by PAR35
[ Post Reply | Private Reply | To 1 | View Replies]

To: Rebelbase
we used to have to walk up hill in the snot 5 miles both ways

THAT is one of the funniest typos I've ever seen ... unless you had a really messy walk :-)

29 posted on 08/19/2013 6:35:20 PM PDT by Fast Moving Angel (A moral wrong is not a civil right: No religious sanction of an irreligious act.)
[ Post Reply | Private Reply | To 22 | View Replies]

To: workerbee

30 posted on 08/19/2013 6:35:50 PM PDT by JoeProBono (Mille vocibus imago valet;-{)
[ Post Reply | Private Reply | To 24 | View Replies]

To: JoeProBono

A cardiologist (at a major Boston hospital) once suggested to me that I start eating sardines.I followed instructions for a week or so and then decided “lengthening my lifespan isn’t *this* important to me.” And I haven’t eaten a sardine since


31 posted on 08/19/2013 6:37:48 PM PDT by Gay State Conservative (If Obama Had A City It Would Look Like Detroit)
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

I always keep several can on hand. Usually the ones packed in mustard. Yum. They are great food for healthy eyes.


32 posted on 08/19/2013 6:39:31 PM PDT by Kirkwood (Zombie Hunter)
[ Post Reply | Private Reply | To 1 | View Replies]

To: Gay State Conservative

33 posted on 08/19/2013 6:40:57 PM PDT by JoeProBono (Mille vocibus imago valet;-{)
[ Post Reply | Private Reply | To 31 | View Replies]

To: Rebelbase

‘Back when we used to have to walk up hill in the snot 5 miles both ways ‘

Whew.

Walking 10 miles uphill through snot to buy sardines does not seem like a win/win proposition.

I thought my life was a sob story.

God bless you, brother.


34 posted on 08/19/2013 6:43:19 PM PDT by CaptainPhilFan ( I'd like to see Barry last one string on the the Northwestern.)
[ Post Reply | Private Reply | To 22 | View Replies]

To: JoeProBono
Place a can of sardines, a small sliced shallot, a few sprigs of chopped parsley .......

OK...anybody else see a potential problem for Obama voters in this first part of this recipe?

35 posted on 08/19/2013 6:45:37 PM PDT by digger48
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

Ok here comes my silly question. My father always enjoyed Sardines in the can. I don’t recall how he ate them. Does one eat the whole fish, including tail, or do you cut off the head and tail? LOL

The only fish I can accept is Tuna. They better not stop producing my Tuna.


36 posted on 08/19/2013 6:48:05 PM PDT by Patriot Babe
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

Better than heroin

37 posted on 08/19/2013 6:48:14 PM PDT by Gay State Conservative (If Obama Had A City It Would Look Like Detroit)
[ Post Reply | Private Reply | To 33 | View Replies]

To: JoeProBono

Better than heroin

38 posted on 08/19/2013 6:49:28 PM PDT by Gay State Conservative (If Obama Had A City It Would Look Like Detroit)
[ Post Reply | Private Reply | To 33 | View Replies]

To: Rebelbase
Back when we used to have to walk up hill in the snot 5 miles both ways you could get 4 cans for a dollar.

I always hated the up hill snot. The down hill snot wasnt quite as bad :)
39 posted on 08/19/2013 6:50:58 PM PDT by jy8z (When push comes disguised as nudge, I do not budge.)
[ Post Reply | Private Reply | To 22 | View Replies]

To: Rebelbase

Oh my.

Where I come from, we had to walk in the snow, but never in the snot.

That must have been SOME neighborhood you grew up in! :-)


40 posted on 08/19/2013 6:54:13 PM PDT by left that other site (You Shall Know the Truth, and the Truth Shall Set You Free...John 8:32)
[ Post Reply | Private Reply | To 22 | View Replies]

To: JoeProBono

King Oscar sardines packed in olive oil are the best. I always keep a few tins with me when I’m on the road. If I ever need a quick lunch, I can pull into a McDonalds, order one of their garden salads sans dressing, then I dump a tin into the salad. The olive oil provides the dressing and the sardines provide the protein.


41 posted on 08/19/2013 6:55:41 PM PDT by SamAdams76
[ Post Reply | Private Reply | To 7 | View Replies]

To: Rebelbase
Back when we used to have to walk up hill in the snot 5 miles both ways

You had it tougher than I did!

LOL!

42 posted on 08/19/2013 6:55:45 PM PDT by Eaker (Manners are good when one may have to back up his acts with his life. Robert A. Heinlein.)
[ Post Reply | Private Reply | To 22 | View Replies]

To: Ken522

My Mom would serve them with thin-sliced onions on white bread. These days I just eat them out of the can. Afterwards I have to put the empty can in a baggie before I throw it away or it gets pretty ripe out in the dumpster.


43 posted on 08/19/2013 6:56:04 PM PDT by Jeff Chandler (People are idiots.)
[ Post Reply | Private Reply | To 5 | View Replies]

To: JoeProBono
Heat the oven to 500°F and preheat an ovenproof serving dish for five minutes. Place a can of sardines, a small sliced shallot, a few sprigs of chopped parsley, and two cloves of finely chopped garlic in the warm dish.

After the explosion, the cats had sardines everywhere they looked.

44 posted on 08/19/2013 6:57:53 PM PDT by BerryDingle (I know how to deal with communists, I still wear their scars on my back from Hollywood-Ronald Reagan)
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono
Now, what do you do with Sardinians? Recipes, please!


45 posted on 08/19/2013 7:01:00 PM PDT by Revolting cat! (Bad things are wrong! Ice cream is delicious!)
[ Post Reply | Private Reply | To 33 | View Replies]

To: Liberty Valance; JoeProBono
Excellent hot sauce.

A slab of rye bread, some decent mustard with character, some sardines, coupla dashes of Cholula, top with some slabs of sliced onion and another slab of rye bread (you can toast the bread if you prefer..)

Makes a great samidge. Especially if you're not planning on kissing anyone for 24 hours... ;-)

46 posted on 08/19/2013 7:01:52 PM PDT by NoCmpromiz (John 14:6 is a non-pluralistic comment.)
[ Post Reply | Private Reply | To 12 | View Replies]

To: JoeProBono
Love Love Love em!


Especially if they're Tiny Tots.

Add Saltines and Tobasco and a nice cold beer and you have a banquet of a snack.

47 posted on 08/19/2013 7:02:19 PM PDT by Bullish (Psalm 46)
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono; a fool in paradise
Did somebody say 'sardines'?


48 posted on 08/19/2013 7:04:15 PM PDT by Revolting cat! (Bad things are wrong! Ice cream is delicious!)
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

My mom would pack me mustardized sardine sandwiches for school on occasion.

One day in first grade they decided not to agree with me and I hurled them on the floor in no uncertain fashion.

The nun was appalled. Hopefully she got over it.

(Fifty years later) I’m eating a can with Triscuits right now. Packed in oil, though.


49 posted on 08/19/2013 7:04:43 PM PDT by SnuffaBolshevik
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

I’ve never been able to tolerate either sardines or anchovies, they just taste repulsive to me, spoiled or rotted actually. I can’t even split a pizza with somebody who wants anchovies on their half, it’s like the foulness spreads and infects the cheese on the whole thing. Can’t imagine why anyone not on their last leg from starvation would even consider putting them in their mouths.


50 posted on 08/19/2013 7:06:49 PM PDT by RegulatorCountry
[ Post Reply | Private Reply | To 1 | View Replies]


Navigation: use the links below to view more comments.
first 1-5051-100101-113 next last

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson