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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!

asked by Kate almost 4 years ago
13 answers 92347 views
8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo

Monita is a Recipe Tester for Food52

added almost 4 years ago

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

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added almost 4 years ago

Here's my own recipe http://food52.com/recipes...

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Chops is a trusted home cook.

added almost 4 years ago

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.

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added almost 4 years ago

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.

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HalfPint is a trusted home cook.

added almost 4 years ago

I have a sardine pate recipe on Food52, http://food52.com/recipes...
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.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added almost 4 years ago

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." ;)

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added almost 4 years ago

Mark Bittman at the NYTimes has a great recipe; enjoy!

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Sam is a trusted home cook.

added almost 4 years ago

Saltines, horseradish, ketchup (or cocktail sauce)..lemon juice and sardines.

3162c11b e070 4795 95d1 fd9492a6b582  lulusleep
added almost 4 years ago

I like the canned ones in either white bread or rice. With generous amount of hot sauce.

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added almost 4 years ago

I like them on crackers with Dijon mustard.

609271d6 306e 4b3e 8479 9d404fb84e73  moi 1

QueenSashy is a trusted home cook.

added almost 4 years ago

I liked them chunky mashed with lemon and scallion, with a slice of fresh bread.

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added 12 months ago

A heads up- there's a big sardine sale at VitalChoice website right now, and it's still going: http://www.vitalchoice...

Their 24 pack of sardine filets are $47. That would be about $1.95/ can with an average 2.73 grams omega 3 in each. I got them a bit cheaper by getting my cart total to at least $99 (free shipping) and using a 10% off coupon code that has expired (awvc16 works right now though). So, ordered 48 total sardine filet cans, plus a $10 organic spice blend- total of $93.60. Each can would average to be $1.76. They are probably the highest quality sardine brand I've had in the past!

In regards to the best way to prepare them? I roast up some slices of golden beets in the oven coated in olive oil, cumin powder, garlic powder, fennel powder, a bit of cayenne and sea salt, plus a little grated ginger root afterwoods mixed in, and some type of crispy greens baked as well for that crunchy texture. To make it really tasty I add a corn tortilla and will try to add as much I can of the baked beets and greens in there for that taco experience.

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Nancy is a trusted home cook.

added 12 months ago

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.

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