this post was submitted on 11 Aug 2023
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So I tried the sardines in oil today. Mixed it in with a bowl of pasta for dinner.
Not quite as tasty as the herring and was quite….grainy at times?
Little bit of a tougher sort of fish as well, I’d still eat it but if there was a preference it would still be the herring.
I’m not sure if the taste was influenced by it being 90c a tin as well.
If it was 90c a tin, it was almost certainly packed in SE Asia for the export market. Check the packet. The one good thing worth paying for with the more expensive brands is the source of the fishies - SW Africa and/or SW America is prime. As is Alaska. The upwelling of cold water along the SW American and SW African coast is where sardies bloom. And fush from there are the best.
The grainy feel is almost certainly the bones of the sardies. Yes, just crunch them up - extra calcium and useful collagen. Not a problem imo but I can see that a newbie might be confused by the texture.
Oh ok. I didn’t realise that it could have been from bones. It wasn’t really a please t experience when I came across some though.
Maybe next time I’ll try a more expensive brand but Herring for the same price point per gram was more to my liking.
Fair enough. A good herring is seriously yum too.