What is the best way to eat canned sardines?

I know how good they are for you and most people enjoy eating them simply on a cracker, however I find it difficult to imagine swallowing - bones and all...Would love to hear other approaches to preparing!

  • Posted by: Kate
  • August 9, 2013


Wallis P. September 23, 2019
I was taught this from my Dad, who served in the N. Atlantic during WWII, in the Merchant Marines.
Drain the can of sardines. Mash together, ½ teaspoon of each, ketchup, mayo, mustard, until blended, eat on crackers, sandwiches, with chips. Easy, quick, delicious.
Nancy July 1, 2016
I know this is an old thread, but since it popped up with Drew Parma's info on a great sale, here's one more way:
you can also grill them (or griddle them if they're too small) & serve them with a cucumber mint relish. A la Chris Schlesinger and John Willoughby in NYTimes, 15 Sept 1999.
QueenSashy August 14, 2013
I liked them chunky mashed with lemon and scallion, with a slice of fresh bread.
nutcakes August 10, 2013
I like them on crackers with Dijon mustard.
babytiger August 10, 2013
I like the canned ones in either white bread or rice. With generous amount of hot sauce.
Sam1148 August 9, 2013
Saltines, horseradish, ketchup (or cocktail sauce)..lemon juice and sardines.
tREX August 9, 2013
Mark Bittman at the NYTimes has a great recipe; enjoy!
ChefJune August 9, 2013
Been eating these all my life. They were Dad's favorite thing to "prepare" for himself if Mom wasn't around to fix him lunch on weekends. He preferred them on white bread. I like them on Ry Krisp-type crackers. And only King Oscar packed in olive oil. I guess we're "sardine snobs." ;)
HalfPint August 9, 2013
I have a sardine pate recipe on Food52, http://food52.com/recipes/16274-lemony-sardine-pate
Everything gets ground up, so you won't even feel any bones (which are rich in calcium). I usually serve the pate on baguette as a crostini or a sandwich.
karen06 August 9, 2013
I LOVE sardines (in good olive oil only please) on plain hot cooked rice with a sprinkling of maldon. Simplicity at its best. You can add a tiny squeeze of fresh lemon juice but that is it. I am getting hungry just thinking about it.
sexyLAMBCHOPx August 9, 2013
My husband's favorite preparation is adapted from The Silver Spoon cookbook. It's called Fisherman’s Eggs
"Easy and very tasty. Try them for breakfast, or pair with a leafy salad for a quick supper." Serves 4.
pierino August 9, 2013
Here's my own recipe http://food52.com/recipes/2639-steinbeck-bagnat

Voted the Best Reply!

Monita August 9, 2013
Sardines are delicious and the bones are really not so boney. A really great way to enjoy sardines is to dip them in batter and pan fry them. Here's an easy and delicious recipe
You can also cut them up and add them to salad
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