Haven't tried those crackers yet, but I like sardines with mayo on "Melba Toasts"...they are about the perfect length for the sardines.

I could eat sardines on playing cards and like it.

Melba toasts are wonderful for all sorts of things. I haven't tried sardines with Melba toast, but I bet they are yummy. I usually eat them with some sort of thin, crunchy crackers (kind of like those water crackers). They also have some flavors (I like the cracked pepper, the rosemary flavor is a different type of cracker).

I've been eating them with "Nut Thins" which are crackers made of nut flours.

I came across this totally by chance. It's funny the rabbit holes websites like wikipedia or youtube can take you down.

<iframe width="853" height="480" src="https://www.youtube.com/embed/BsvxQ01Oy8k" frameborder="0" allowfullscreen></iframe>

<iframe width="853" height="480" src="https://www.youtube.com/embed/9AgT9zqCmeM" frameborder="0" allowfullscreen></iframe>

Great videos... Might have to try some of those recipes...

a friend gave me some Portuguese sardines that were amazing. can was huge and oval..we split the fish.

how do i eat them. traderjoe's brown rice, with frozen peas..(more peas than rice)..microwave it. put sardines on top..drizzle sriracha and eat.. my wife traveled for work and i ate this 4 nights straight.

i think i lost weight.

I get mine at the Italian deli (in the can) not sure the brand name.

I did more research on sardines and why we can't get fresh ones in the US. The story said they go bad very fast, in less than a day. So you'd have to find a restaurant with a daily source. Doesn't seem that hard to me.

More info: http://blog.opentable.com/2013/trending-on-opentable-restaurant-reviews-sardines/

Interesting. It may be hard for us to find them here. I doubt that Gulf sardines if they exist are any good, but someplace like Seattle should have access or New England.

I still mostly eat them as a quick snack on crackers. I just tried some on toast which was quite a bit better than crackers. I've mostly been eating them either with mustard (just about any sort will do), but have also taken to having them with chipotle mayo and mustard. The reason that I just tried them with toast was because I wanted to try them drizzled with a little bit of good balsamic vinegar. They were very tasty that way too.

The missus agrees that we will probably try some of the recipes (especially the sardine/unagi don) from the videos above.

I remember Anthony Bourdain eating anchovies in Europe somewhere, but they were fresh. He said that all of the Americans wincing needed to understand that what he was eating was very different from what we get here that's super salty.

They aren't sardines...but these are next to them in groc aisle. Great also with mayo on crackers.
$1.98/tin

http://forums.pelicanparts.com/uploa...1493067669.jpg

I like the way this guy cooks. He chops his fennel right on the dinner table.