Pelican Parts Forums - the canned Sardine. anyone?

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- - the canned Sardine. anyone? (http://forums.pelicanparts.com/off-topic-discussions/1178826-canned-sardine-anyone.html)

Quote:

Originally Posted by David (Post 12479884)

I really like canned sardines but I love fresh and marinated sardines. A couple days ago in Florence: http://forums.pelicanparts.com/uploa...1749732724.jpg

There is a name for that deep-fried herring dish. I can't recall it now.

Somedays I just want to go Hong Kong/Guizhou Old-Skool. Spicy Fried Dace & Lao Gan Ma is still a winner...

http://forums.pelicanparts.com/uploa...1749843981.jpg

I think we were put off sardines as kids with the cheap horrible ones we got fed. They came in a small rectangular tin with a roll back top. Then along came the modern age of some foods being a lot more expensive but way better in quality. The same with salmon.

Quote:

Originally Posted by Shaun @ Tru6 (Post 12479446)

I had these on a caesar recently, thought they were perfect. Rich flavor, fishy in the right way against the garlic lemon cheese of the dressing. A caesar anchovy sandwich on a proper baguette would be great with these.

White anchovies=Boquerone= crazy good tapas.

Wegman's does refrigerated white anchovies that are worth a try.

A great pizza-caramelized red onion, crumbled gorgonzola , white anchovies (ain't bad with tinned browns either). Its a umami bomb.

Quote:

Originally Posted by greglepore (Post 12484120)

I hope to start making pizzas again soon so will definitely try that, sounds delicious, thanks. And will check out Wegmans, have to go for some Graeter's Black Raspberry ice cream anyway.

Might try adding them to this squid ink fettucini tossed with gorgonzola dolce, speck and peppadew peppers. A few in there could amp it up even further. The dolce makes the dish.

http://forums.pelicanparts.com/uploa...1750372793.jpg

Speck rocks. Speck figs, and buff...omg.
You gotta come down to va for a party.

My favorite pizza these days- anchovies, jalapeños with a sprinkle of goat cheese on NY style thin crust.

My wife makes me eat it outside

Quote:

Originally Posted by Dixie (Post 12478772)

That's because I borrowed the photo off the Internet. ;)

As for what to add, or take away, from the dish? That's the beauty of cooking. You're in charge. There is no right or wrong, except for liver, catfish, gizzards, and chicken feet. Those are always wrong. :P

I've never had sardines, I just don't find a fish stuffed in a can smothered in some sort of sauce to make them taste good or enhance their fishy-ness all that appealing. Growing up on the Gulf Coast, we had access to fresh fish and shrimp any day of the week so, yeah, I admit I'm a bit spoiled.

Dixie, I am shocked!!! Someone named "Dixie" and ya don't like catfish!?!?!?!

When I was about 5 or 6 years old I caught my first catfish from Lake Martin. We were at the cabin and I had left my cane pole in a rod holder on the pier overnight. The first thing I did the next morning was run down and check on it, I was still in my pajamas, you know the ones with the feet? Anyway, I could see the rod moving around so I grabbed it and there was a fish on the end of the line. I remember my Dad came running to help me and I landed a good-sized catfish. My Pawpaw cleaned the fish for me and my Granny fried it up for my lunch that day and it was yummy!!! It just doesn't get any fresher than that!!!

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I dont love catfish.

and that fried Dace stuff above..I am of Cantonese decent, and I dont eat that stuff at all. my mom would force it on us...rough. the texture is very textured...hahah