Canned crab, sardines, sprats

[+ friendofsheila]

Thanks!

 

So is the jar of whitefish and pike served the same?

[Jim Corrigan]

My dad would order pizza with sardines on top.Yuch.Those little eyes looking up at me totally turned me off.

[+ Funguy]

FOS - we'll turn you into an honorary Jew yet!

[BigK]

Sardines are also good on wheat crackers. I would imagine that sprats would be good too.

 

For me, it's sardines on Ritz crackers with a little red onion.

[+ VeryHappyCustomer]

Definitely chilled and sliced. I doubt I could distinguish between the whitefish and the pike. This is processed comfort food, not cuisine. (Homemade gefilte fish is completely different. Subtle, and delicious warm.) The flavors of the raw ingredients have been refined down to a bland and consistent customer experience... a hint of sweetness, a whiff of the memory of onion, a suggestion of fish without fishiness, dense and cool on the tongue. Some people like the jelly they're packed in. My sister's kids spread it on bread.

[+ friendofsheila]

I guess I'll still try it with mashed potatoes.

[+ Truereview]

I'm not much of a cook but whenever I had a mystery meat or fish, I typically would make it into an omelette, but I've shared that idea already. In this case, I'd go with my other go-to trick: patties. take mystery fish, mash it into a patty with all the spices and herbs you like. lightly fry it in olive oil until the patty is crispy on the outside. you can also grill it, but the frying makes it really tasty. You could make whitefish and gefilte patties. Maybe you could even do some combos.You can make burgers or serve it with mashed potatoes or fries or a salad.

[+ friendofsheila]

In this case, I'd go with my other go-to trick: patties. take mystery fish, mash it into a patty with all the spices and herbs you like. lightly fry it in olive oil until the patty is crispy on the outside.

 

That's what I tried with those canned fishies. It made for a whole lot of work and a very smelly kitchen.

 

If I don't like these jarred ones cold, maybe I'll make friends with an escort who has cats.

[+ Charlie]

At least once a month I make myself a sardine sandwich. I prefer the canned sardines packed in water or tomato sauce to the ones packed in oil (the oil in the fish itself is what is good for you). I always toast the bread, to make it firm enough to hold the sardines. If the ones packed in water taste too bland, I sprinkle with salt and pepper. In fact, reading this makes me hungry, so I think I will have a sardine sandwich for lunch today.

 

By the way, canned sardines are a good item to keep in your emergency food supply, to get you through those long power outages after a natural disaster, because they are nutritious and they don't require any kind of preparation. You can even feed them to your cat.

[+ Truereview]

@friendofsheila , don't give up yet! @Charlie gave me an idea. I had Sardine puffs at a friends house once and they were yummy. I wonder if you could use that recipe with your fish? Got recipe from epicurious. Take my idea with a grain of salt. I'm not a good cook!

 

SARDINE PUFFS

 

INGREDIENTS

1. • 15 slices firm white sandwich bread, lightly toasted
     
   • 1 (3 3/4- to 4 3/8-ounce) can sardines in oil, drained - here is where you can get creative
     
   • 1/2 cup mayonnaise
     
   • 3 tablespoons minced onion
     
   • 2 tablespoons chopped fresh parsley
     

PREPARATION

1. 1. 
      
   2. Preheat oven to 375°F.
      
   3. Trim crusts from bread and cut each slice into 8 triangles.
      
   4. Mash sardines with mayonnaise, then stir in onion and parsley. Spread on toasts and bake on a baking sheet in middle of oven until puffed and golden, 10 to 15 minutes.
      

[+ friendofsheila]

@friendofsheila , don't give up yet! @Charlie gave me an idea. I had Sardine puffs at a friends house once and they were yummy. I wonder if you could use that recipe with your fish? Got recipe from epicurious. Take my idea with a grain of salt. I'm not a good cook!

 

SARDINE PUFFS

 

INGREDIENTS

1. • 15 slices firm white sandwich bread, lightly toasted
     
   • 1 (3 3/4- to 4 3/8-ounce) can sardines in oil, drained - here is where you can get creative
     
   • 1/2 cup mayonnaise
     
   • 3 tablespoons minced onion
     
   • 2 tablespoons chopped fresh parsley
     

PREPARATION

1. 1. 
      
   2. Preheat oven to 375°F.
      
   3. Trim crusts from bread and cut each slice into 8 triangles.
      
   4. Mash sardines with mayonnaise, then stir in onion and parsley. Spread on toasts and bake on a baking sheet in middle of oven until puffed and golden, 10 to 15 minutes.
      

 

Pretty much a tuna salad. Thanks, @Truereview.