<p>Along w/tuna, sardines where my mom’s idea of a quick meal. She would cook them in tomato sauce and onions and serve the dish over rice. It was pretty good but I’ve never tried to cook it myself.</p>
<p>Like barrons, I prefer them in olive oil. On Wasa crackers with a smear of butter. Delicious!</p>
<p>They actually taste pretty good once ya get past the appearance.</p>
<p>So glad to hear it’s on the “good” list since I love them. I also like anchovies and other fishy things. Makes life interesting.</p>
<p>I like them too but I usually remove the spines - makes them a little less crunchy.</p>
<p>Anchovies are supposed to be good food for the brain. I always had a problem with the saltiness.</p>
<p>Thank you for all the recipes and links. I am working up my courage. I think I will start with one of the smashed-up mixtures.</p>
<p>When they come out of the can, do they have the heads on? I take it the bones are in there, and you eat them? Is the skin on?</p>
<p>I am becoming disgusted.</p>
<p>Good little King Oscar sardines are a good place to start. The heads are off and the bones are either gone or so tiny you don’t notice them. The skin is very thin and not weird at all.</p>
<p><a href=“http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/04/11/FDG17P51RT1.DTL[/url]”>http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/04/11/FDG17P51RT1.DTL</a></p>
<p>Thank you, barrons. I will start with those. I hope I can find them locally.</p>
<p>Any decent grocery store carries them.</p>
<p>Am I the only one who opened this thread thinking it was about a childhood game called “Sardines”? Kind of a reverse hand-and-seek. The “it” person hides, the first person to find them quietly joins them in the hiding place, the next person squeezes in as well, etc. until all but the last player are silently squeezed into a tight space. Kinda like sardines in a can.</p>
<p>Anyone?</p>
<p>I’ve never heard of that game, PRJ, but it does sound like fun!</p>
<p>Fresh grilled sardines, served on top of butter lettuce and simply dressed with a vinaigrette.
One of my favorite meals!!</p>
<p>I’ve read that Sardines from Portugal and Spain are great. The ones from Canada are said to be good [and relatively inexpensive] as well. Sometimes I’ll use them just like a can of tuna for a tuna salad sandwich.</p>
<p>If you love sardines in oil, you will love this:</p>
<p>[Smoked</a> Riga Sprats in Oil](<a href=“http://www.amazon.com/Smoked-Riga-Sprats-Oil-5-6/dp/B000NY3226/ref=pd_sim_gro_2/182-3231947-8892815]Smoked”>http://www.amazon.com/Smoked-Riga-Sprats-Oil-5-6/dp/B000NY3226/ref=pd_sim_gro_2/182-3231947-8892815)</p>
<p>H thinks they are tasty and eats them straight out of the can. I think they are disgusting. Pickled herring, OTOH, is yummy.</p>
<p>These are good too</p>
<p>[Crown</a> Prince Two Layer Brisling Sardines in Olive Oil, 3.75-Ounce Cans (Pack of 12): Amazon.com: Grocery](<a href=“http://www.amazon.com/Crown-Prince-Brisling-Sardines-3-75-Ounce/dp/B000EF3E2W/ref=sr_1_5?ie=UTF8&s=grocery&qid=1247001774&sr=1-5]Crown”>http://www.amazon.com/Crown-Prince-Brisling-Sardines-3-75-Ounce/dp/B000EF3E2W/ref=sr_1_5?ie=UTF8&s=grocery&qid=1247001774&sr=1-5)</p>
<p>AAAHHHH memories of a summer bumming on the Islands of the Adriatic off of Yugoslavia. Under communist rule, food availability was slim. We would grab a loaf of still hot bread, take a tin of sardines and some Israeli fruit, and grab a skiff from the waterfront to the rocky YKK beaches: Lunch in the sun. Take a skiff back later; the whole island would try to take showers at the same time and water pressure would drop like a rock. Then off to dinner at a quayside cafe - grilled fresh fish, sliced cabbage or tomato, and a sliced tomato dressed with a touch of olive oil.</p>
<p>I bought the Crown Prince sardines that barrons recommended a couple of posts above from Amazon, and then I made the recipe that 1moremom linked to on the first page of this thread:</p>
<p>[Sardine</a> “Tonnato” Spread Recipe at Epicurious.com](<a href=“http://www.epicurious.com/recipes/food/views/Sardine-Tonnato-Spread-232506]Sardine”>http://www.epicurious.com/recipes/food/views/Sardine-Tonnato-Spread-232506)</p>
<p>and it was among the best things I’ve ever made. I had some on French bread, and it was so good that I immediately made a second sandwich, even though I wasn’t still hungry. It is great on bread or crackers. I have it on Wasa crispbread, too.</p>
<p>Thank you all for the great suggestions. The good news is that I am now eating the superfood. The bad news is that the recipe is so good that I overeat.</p>
<p>I read about how healthful sardines are also. The best place that I have found to buy them is Trader Joes and you can get them with out oil. My Scandanavian friend says herring is just as healthful and is found with mustard sauce and tomatoe sauce as previously noted. She buys hers at Ikea, but I think herring is at TJs also. I tried the sardines, they were actually very good out of the can. But I’m going to try the butter lettuce and vinagarette. I will also treat them like tuna, mashed in a salad maybe with a little hard boiled egg. Don’t forget your greens a day.</p>
<p>We always had sardines in our house when I was growing up. My Dad loved them. I vaguely remember eating them with him. I haven’t had them in forty years. I wrote down the recipe and will give it a try. Though DH and I both love fish, I may have to twist his arm a little on sardines,lol</p>
<p>We did too, PackMom - sardines in oil. Ate them on saltines. Can’t imagine eating them any other way. Haven’t had them in a very long time…</p>