them: ur eating like a poor person

me: but living like a king

Trying out some sardines. I have always loved sardines, but became excited to try a bunch more after reading a long running Something Awful thread.

Types:

King Oscar: Extra Virgin Oil, Oil, Tomato Sauce

Brunswick: Olive Oil, Tomato Sauce, Skinless & Boneless in Olive Oil, Skinless & Boneless in Chilli Peppers.

Reviews:

King Oscar Sardines in Oil – These are a rather standard sardine. A lot smaller than Brunswick, moist, no dryness even when crushed onto dry toast, kind of buttery, good fishiness and no real notice of bones. The oil is nothing to write home about but doesnt detract in anyway.

Brunswick Skinless & Boneless Sardines in Olive Oil – A slight fishyness, rather dry, I put on some Cholula hot sauce to spice them up. For fans of canned tuna who want a bit more fishiness. Oil doesnt have much character.

King Oscar Sardines in Extra Virgin Olive Oil – Refer to the plain oil KO’s but with a slight olive oil taste that adds a nice bit of depth.

Brunswick Sardines in Olive Oil – Large and firm moist fish, less olive oil tasting than the KO’s.

Brunswick Skinless & Boneless Sardines in Chilli Oil – Wow, actually HOT. Nice heat, same as the Skinless & Boneless Sardines in Olive Oil sardines in all other aspects.

Brunswick Sardines in Tomato Sauce – Sauce isnt very tomato tasting or rich. Sardines are not as moist as usual.

King Oscar Sardines in Tomato Sauce – Sauce is thick, tomato-y, kind of sweet. Sardines are not as good as in oil, kind of dry.

BONUS:

Brunswick Original Kippers Boneless Herring Fillets – Smokey, firm, nice.

Recipe: A good way to eat sardines:

Fisherman’s Eggs (serves 2 or 1 hungry dad)

1 can sardines
4 large eggs
2 tsps fresh parsley leaves, finely chopped
1/4 small, white onion
2 cloves garlic, minced

Preheat oven to 375, place an ovenproof dish inside while you assemble the ingredients.
Flake the sardines together with the parsley, garlic and onion. Season generously with black pepper and tip into the heated ovenproof dish. Put in oven for five minutes.
Gently crack the eggs into a bowl. Remove the sardines from the oven and carefully pour the eggs on top. Season generously and return to oven for 15 minutes until the eggs are cooked but jiggly. Let sit for a few minutes before serving so they congeal further.