Sardine reviews "A subreddit for tinned sardine enthusiasts"

(Ben) #15

Have a read of this…

(Veronica Ragaglia) #16

I think it depends on the brand as to how ‘fishy’ they taste - I have had some that are so strong…I just ate some now that weren’t too strong at all - the were brunswick wild caught in olive oil…I cooked some greens in butter then added the sardines until they crisp up on the outside and then added some beaten egg for a ‘scramble’. I probably couldn’t eat them straight out of a can though.


So first, I also like the skinless and boneless Seasons brand. Get the ones in Olive oil.

But regarding the nutrition, a lot of the omega-3 is in the skin. Additionally the bones are an excellent source of calcium.

I can eat the “Regular” types with skin and bones but the others are “nicer”. For me it’s mainly the bones. Does anyone know of any that have the skin on but the bones out?

I’ve recently looked at smoked oysters. Mostly what I find in hte stores are the bumble bee brand. They are packed in Cotton seed oil. Good grief! I don’t know a lot about seed oils but what little I do has nothing good to say about cotton seed. I’ve found some on the internet, I guess it’ll have to be amazon prime.

(Donna ) #18

I had sardines once, years ago, and thought they were disgusting. But, because of this thread, I gave them another try. I got boneless, skinless smoked sardines and ate them with mustard and balsamic vinegar. They were not bad!

It was definitely easier than making tuna fish. I will eat them again. Thanks :slight_smile:

(Ron) #19

Make sure you buy the right kind -

“Store-bought sauerkraut is typically pasteurized, and the heat is what kills the probiotics. (Refrigerated varieties, though, are sometimes not pasteurized.) In addition, many store-bought brands of sauerkraut contain preservatives, such as sodium benzoate. … Also, store-bought sauerkraut sometimes contains added sugar.Apr 7, 2014”

(Bunny) #20

My favorite!

Dr Berg jumping the gun on Tuna & Sardines:

Published on May 26, 2018 Omega 3 Fatty Acids in Canned Sardines (Part 2 Update): Even More Surprising:

In this video, Dr. Berg talks about an update to his video titled Omega 3 Fatty Acids in Canned Sardines. He talks about the how it is true that canned sardines and canned tuna do have Omega 3 fatty acids.

• Sardines (DHA) – 788mg / 85g
• Sardines (EPA) – 742mg / 85g

• Tuna (DHA) – 57mg / 56g
• Tuna (EPA) – 41mg / 56g

Sardines has 13x higher DHA than the Tuna.
Tuna has 18x higher EPA than the Sardines.

Fish Oil still necessary?
(Bunny) #21

I usually get the organic sauerkraut (store bought stuff) if I can find it! But making it myself is so much better!

(Bunny) #22

I like this research angle, very well done! :+1:

5 Reasons Why Concerns About Mercury in Fish Are Misguided: “…#5 Ignoring the protective effects of selenium underestimates the risk of eating some fish: Although most ocean fish contain far more selenium than mercury, the selenium status of freshwater fish is much more variable. Mercury tends to accumulate in fish, in lakes where selenium availability is limited. That leads to a double-whammy where some freshwater fish have relatively high mercury levels along with low selenium levels. This may explain why adverse effects were observed in a study of freshwater fish consumption in Finland, a country notorious for its poor selenium status, and was so low that it became the first nation to add selenium to its fertilizers. (13) …” …More

(Mike Williams) #23

I was a “hater” of sardines for the longest time. Now I love them. They are my go to protein booster. lol

(KetoQ) #24

I eat sardines several times a week. To me, they are a “superfood.” High in omega 3, vitamin D and protein, among others. Excellent for heart health, and a very keto friendly food.

Be careful when you buy them, make sure to get them with packed with olive oil and not soy oil.

When I eat them, I make sure to also eat all the oil as well as bones. The bones have lots of good minerals, are soft and should not get caught in your throat. Its not like dealing with bones from a trout. That said, most tins I buy have the bones removed.

I add lemon, onions, dijon or stoneground mustard, salt and pepper to them. I also eat them with avocados. In fact, you can also mash them together.


Thanks for that link.

(Norma Laming) #26

Eat the bones! They’re soft after they’ve been canned and contain good nutrients

(Doug) #27

Sardines in olive oil, in hot sauce, in mustard sauce - all good and you don’t even notice the bones.


I stock up on Sardines when they go on sale. I have always enjoyed them immensely.


I have never eaten sardines. I checked Amazon and they have the Season brand packed in olive oil - 12 pack of 4.375 oz/ea for $18.19, and the Wild Planet brand packed in olive oil - 12 pack of 4.4 oz/ea for $29.99. I went w/ the Season brand because they were less expensive; 1-click shopping!! :wink:

(Mike Williams) #30

I have to confess that I am now a “sardines eating” convert!! Sardines in hot sauce are my favorites. Aldi’s has them at a really good price. That is where I mostly stock up on them.

(CharleyD) #31

I’ve also tried the canned fish this year for the first time. Kippered herring, mackerel, sardines, etc.

I make a dressing with Duke’s mayo and sriracha or Cholula sauce over a pile of the fish chunks.

(Doug) #32

Oh Yeah Baby. :slightly_smiling_face:

(CharleyD) #33

I had no clue what to expect, so it ended up being pleasant!

(KCKO, KCFO) #34

Scrambled up with eggs and Cholula sauce on top is my idea of a breakfast of champions.