I'm under orders to increase my Omega-3 intake, so one of the things
I'm doing is consuming canned sardines. I'd be interested in any ways
that you folks consume this product.

Here's one of mine. Amounts are fairly approximate because other than
weighing the pasta I don't really measure when preparing this.

2 oz. uncooked linguine
1 3.5 oz. can sardines in water
3/4 cup crushed tomatoes (this is a real guess)
1/4 cup white wine
6-8 Kalamata olives halved
1 tsp capers (heaping)
1 clove garlic (minced)
1 Tbsp olive oil
Pinch of red pepper flakes
Dried basil
Salt and fresh ground pepper to taste

Cook linguine to preferred doneness.

In a saucepan, cook the garlic in the olive oil.

Add tomatoes, wine, and drained packing water from the sardines.

Add herbs and seasoning as you like.

Simmer until thickened a bit. You know what sauce should look like.

Add olives, capers, and sardines (flake those up some).

Mix with linguine.

Makes a decent-sized serving.


A few notes:

1. Yeah, that's a LOT of sardines for that amount of pasta, but the
goal is to eat the sardines. Adjust as you wish.

2. If you prefer oil-packed sardines, use the drained oil instead of
the olive oil and adjust the liquid amount.

3. The red pepper really doesn't make it hot, but you can leave it out.


Brian

On 2018-04-18 5:46 PM, Default User wrote:
> I'm under orders to increase my Omega-3 intake, so one of the things
> I'm doing is consuming canned sardines. I'd be interested in any ways
> that you folks consume this product.
>
> Here's one of mine. Amounts are fairly approximate because other than
> weighing the pasta I don't really measure when preparing this.
>
> 2 oz. uncooked linguine
> 1 3.5 oz. can sardines in water
> 3/4 cup crushed tomatoes (this is a real guess)
> 1/4 cup white wine
> 6-8 Kalamata olives halved
> 1 tsp capers (heaping)
> 1 clove garlic (minced)
> 1 Tbsp olive oil
> Pinch of red pepper flakes
> Dried basil
> Salt and fresh ground pepper to taste
>
> Cook linguine to preferred doneness.
>
> In a saucepan, cook the garlic in the olive oil.
>
> Add tomatoes, wine, and drained packing water from the sardines.
>
> Add herbs and seasoning as you like.
>
> Simmer until thickened a bit. You know what sauce should look like.
>
> Add olives, capers, and sardines (flake those up some).
>
> Mix with linguine.
>
> Makes a decent-sized serving.
>
>
> A few notes:
>
> 1. Yeah, that's a LOT of sardines for that amount of pasta, but the
> goal is to eat the sardines. Adjust as you wish.
>
> 2. If you prefer oil-packed sardines, use the drained oil instead of
> the olive oil and adjust the liquid amount.
>
> 3. The red pepper really doesn't make it hot, but you can leave it out.
>
>

I can't imagine what the kitchen would smell like. I think the best way
to eat sardines is to take the can outside, open it up and eat them on
crackers. Those things should not be eaten indoors.

On 2018-04-18 3:46 PM, Default User wrote:
> I'm under orders to increase my Omega-3 intake, so one of the things
> I'm doing is consuming canned sardines. I'd be interested in any ways
> that you folks consume this product.
>
Get the ones in oil then spread them on toast.
Graham

On Wednesday, April 18, 2018 at 4:58:23 PM UTC-5, Dave Smith wrote:
>
> On 2018-04-18 5:46 PM, Default User wrote:
>
> > I'm under orders to increase my Omega-3 intake, so one of the things
> > I'm doing is consuming canned sardines. I'd be interested in any ways
> > that you folks consume this product.
> >
> > In a saucepan, cook the garlic in the olive oil.
> >
> > Add tomatoes, wine, and drained packing water from the sardines.
> >
> I can't imagine what the kitchen would smell like. I think the best way
> to eat sardines is to take the can outside, open it up and eat them on
> crackers. Those things should not be eaten indoors.
>
>
What he intends to prepare sounds rather terrible. But I agree, just
open the can, go outside, consume the contents on crackers. I love
canned sardines but they certainly can stir up a stink.

For myself, I take a prescription omega-3 and blood tests are excellent.

In article >, says...
>
> I'm under orders to increase my Omega-3 intake, so one of the things
> I'm doing is consuming canned sardines. I'd be interested in any ways
> that you folks consume this product.

Mash the small can of sardines, and spread on hot buttered toast.
Squeeze a lemon quarter over it, eat.

Janet UK

---
This email has been checked for viruses by AVG.
http://www.avg.com

On Wednesday, April 18, 2018 at 2:46:57 PM UTC-7, Default User wrote:
> I'm under orders to increase my Omega-3 intake, so one of the things
> I'm doing is consuming canned sardines. I'd be interested in any ways
> that you folks consume this product.
>
> Here's one of mine. Amounts are fairly approximate because other than
> weighing the pasta I don't really measure when preparing this.
>
> 2 oz. uncooked linguine
> 1 3.5 oz. can sardines in water
> 3/4 cup crushed tomatoes (this is a real guess)
> 1/4 cup white wine
> 6-8 Kalamata olives halved
> 1 tsp capers (heaping)
> 1 clove garlic (minced)
> 1 Tbsp olive oil
> Pinch of red pepper flakes
> Dried basil
> Salt and fresh ground pepper to taste
>
> Cook linguine to preferred doneness.
>
> In a saucepan, cook the garlic in the olive oil.
>
> Add tomatoes, wine, and drained packing water from the sardines.
>
> Add herbs and seasoning as you like.
>
> Simmer until thickened a bit. You know what sauce should look like.
>
> Add olives, capers, and sardines (flake those up some).
>
> Mix with linguine.
>
> Makes a decent-sized serving.
>
>
> A few notes:
>
> 1. Yeah, that's a LOT of sardines for that amount of pasta, but the
> goal is to eat the sardines. Adjust as you wish.
>
> 2. If you prefer oil-packed sardines, use the drained oil instead of
> the olive oil and adjust the liquid amount.
>
> 3. The red pepper really doesn't make it hot, but you can leave it out.
>
>
> Brian

you've just described a kind of puttanesca. which is good, I like puttanesca. used he sardines in place of the anchovies

On Wed, 18 Apr 2018 21:46:53 -0000 (UTC), Default User wrote:

> I'm under orders to increase my Omega-3 intake, so one of the things
> I'm doing is consuming canned sardines. I'd be interested in any ways
> that you folks consume this product.

Mackerel are just large sardines with 25% more omega-3 (the most of
any fish). And you can use canned mackerel in any way that you use
canned sardines - and in many ways the same as canned tuna or salmon.
Best of all it only costs $1.65 for a 15oz can - 1/3rd the price of
sardines.

-sw

On Wed, 18 Apr 2018 18:01:03 -0400, Dave Smith
> wrote:

>I can't imagine what the kitchen would smell like. I think the best way
>to eat sardines is to take the can outside, open it up and eat them on
>crackers. Those things should not be eaten indoors.

I agree. My husband isn't allowed to eat sardines in the house.

Doris

On Wed, 18 Apr 2018 22:13:20 -0400, Doris Night
> wrote:

>On Wed, 18 Apr 2018 18:01:03 -0400, Dave Smith
> wrote:
>
>>I can't imagine what the kitchen would smell like. I think the best way
>>to eat sardines is to take the can outside, open it up and eat them on
>>crackers. Those things should not be eaten indoors.
>
>I agree. My husband isn't allowed to eat sardines in the house.

The poor hen-pecked sod.

Dave Smith wrote:

> I can't imagine what the kitchen would smell like. I think the best
> way to eat sardines is to take the can outside, open it up and eat
> them on crackers. Those things should not be eaten indoors.

Sardines aren't particularly odorous, at least the canned ones.


Brian

On 2018-04-18 10:58 PM, Default User wrote:
> Dave Smith wrote:
>
>> I can't imagine what the kitchen would smell like. I think the best
>> way to eat sardines is to take the can outside, open it up and eat
>> them on crackers. Those things should not be eaten indoors.
>
> Sardines aren't particularly odorous, at least the canned ones.
>

Yeah right. I had a summer job at a place where one of the guys used to
bring in tins of sardines for lunch. Even with the windows and doors
open the smell of sardines lingered for hours.

Dave Smith wrote:

> On 2018-04-18 10:58 PM, Default User wrote:

> > Sardines aren't particularly odorous, at least the canned ones.
> >
>
> Yeah right. I had a summer job at a place where one of the guys used
> to bring in tins of sardines for lunch. Even with the windows and
> doors open the smell of sardines lingered for hours.

You're entitled to your opinion.


Brian

On Thu, 19 Apr 2018 02:58:41 -0000 (UTC), "Default User"
> wrote:

>Dave Smith wrote:
>
>> I can't imagine what the kitchen would smell like. I think the best
>> way to eat sardines is to take the can outside, open it up and eat
>> them on crackers. Those things should not be eaten indoors.
>
>Sardines aren't particularly odorous, at least the canned ones.

I agree. They're snowflakes.

"graham" wrote in message news
On 2018-04-18 3:46 PM, Default User wrote:
> I'm under orders to increase my Omega-3 intake, so one of the things
> I'm doing is consuming canned sardines. I'd be interested in any ways
> that you folks consume this product.
>
Get the ones in oil then spread them on toast.
Graham

=

That is the only way I've ever had them, and that is when I was a child.

"Ophelia" > wrote in message
...
>
>
> "graham" wrote in message news > On 2018-04-18 3:46 PM, Default User wrote:
>> I'm under orders to increase my Omega-3 intake, so one of the things
>> I'm doing is consuming canned sardines. I'd be interested in any ways
>> that you folks consume this product.
>>
> Get the ones in oil then spread them on toast.
> Graham

I like the ones in oil, don't like them in water.

Cheri

On Thu, 19 Apr 2018 05:15:19 -0700, "Cheri" >
wrote:

>"Ophelia" > wrote in message
...
>>
>>
>> "graham" wrote in message news >> On 2018-04-18 3:46 PM, Default User wrote:
>>> I'm under orders to increase my Omega-3 intake, so one of the things
>>> I'm doing is consuming canned sardines. I'd be interested in any ways
>>> that you folks consume this product.
>>>
>> Get the ones in oil then spread them on toast.
>> Graham
>
>I like the ones in oil, don't like them in water.
>
>Cheri

Ditto, same with tuna and salmon.

> wrote in message
...
> On Thu, 19 Apr 2018 05:15:19 -0700, "Cheri" >
> wrote:
>
>>"Ophelia" > wrote in message
...
>>>
>>>
>>> "graham" wrote in message news >>> On 2018-04-18 3:46 PM, Default User wrote:
>>>> I'm under orders to increase my Omega-3 intake, so one of the things
>>>> I'm doing is consuming canned sardines. I'd be interested in any ways
>>>> that you folks consume this product.
>>>>
>>> Get the ones in oil then spread them on toast.
>>> Graham
>>
>>I like the ones in oil, don't like them in water.
>>
>>Cheri
>
> Ditto, same with tuna and salmon.


Absolutely.

Cheri

On 2018-04-19 12:27 AM, Default User wrote:
> Dave Smith wrote:
>
>> On 2018-04-18 10:58 PM, Default User wrote:
>
>>> Sardines aren't particularly odorous, at least the canned ones.
>>>
>>
>> Yeah right. I had a summer job at a place where one of the guys used
>> to bring in tins of sardines for lunch. Even with the windows and
>> doors open the smell of sardines lingered for hours.
>
> You're entitled to your opinion.


I can assure you that it is an opinion shared by many. Canned sardines
stink.

My dad liked kipper snacks.

On Thursday, April 19, 2018 at 10:34:42 AM UTC-4, wrote:
> My dad liked kipper snacks.

I have a few tins.
The stinkiest is a blind robbin.

> wrote in message
...
> My dad liked kipper snacks.


I really like those too.

Cheri

On Thursday, April 19, 2018 at 5:16:24 AM UTC-7, Cheri wrote:
> "Ophelia" > wrote in message
> ...
> >
> >
> > "graham" wrote in message news > > On 2018-04-18 3:46 PM, Default User wrote:
> >> I'm under orders to increase my Omega-3 intake, so one of the things
> >> I'm doing is consuming canned sardines. I'd be interested in any ways
> >> that you folks consume this product.
> >>
> > Get the ones in oil then spread them on toast.
> > Graham
>
> I like the ones in oil, don't like them in water.
>
> Cheri

Totally agree. Olive oil packed. I can eat olive oil packed tuna, especially Cento, right out of the can.

On Wednesday, April 18, 2018 at 5:07:31 PM UTC-7, Sqwertz wrote:
> On Wed, 18 Apr 2018 21:46:53 -0000 (UTC), Default User wrote:
>
> > I'm under orders to increase my Omega-3 intake, so one of the things
> > I'm doing is consuming canned sardines. I'd be interested in any ways
> > that you folks consume this product.
>
> Mackerel are just large sardines with 25% more omega-3 (the most of
> any fish). And you can use canned mackerel in any way that you use
> canned sardines - and in many ways the same as canned tuna or salmon.
> Best of all it only costs $1.65 for a 15oz can - 1/3rd the price of
> sardines.
>
> -sw

I like mackerel. I make mackerel salad the same way I make tuna salad. I've even used it to make fish cakes.

On Thursday, April 19, 2018 at 9:06:01 AM UTC-5, Dave Smith wrote:
>
> I can assure you that it is an opinion shared by many. Canned sardines
> stink.
>
>
They are good but yes, they do have a powerful stench to them.

On 2018-04-19 12:47 PM, ImStillMags wrote:

>> Mackerel are just large sardines with 25% more omega-3 (the most
>> of any fish). And you can use canned mackerel in any way that you
>> use canned sardines - and in many ways the same as canned tuna or
>> salmon. Best of all it only costs $1.65 for a 15oz can - 1/3rd the
>> price of sardines.
>>
>> -sw
>
> I like mackerel. I make mackerel salad the same way I make tuna
> salad. I've even used it to make fish cakes.



My wife brought home some mackerel and I was surprised that it was
actually pretty good. I wasn't keen on trying it. I had had more than
my fill of it vicariously when I worked as a trainer at Marineland. I
used to start the day by dumping hundreds of pounds of Spanish Mackerel
into a huge tub and running water to thaw it. Once it softened up I had
to start cutting it up. Some were left whole for the elephant seals.
Some were cut in half for the orca. Some were cut into quarters for the
dolphins, and the seal lions got theirs chopped up into about 1 0z chunks.

I would go home stinking of fish and have to scrub and scrub to get rid
of it.

On Wed, 18 Apr 2018 22:13:20 -0400, Doris Night
> wrote:

>On Wed, 18 Apr 2018 18:01:03 -0400, Dave Smith
> wrote:
>
>>I can't imagine what the kitchen would smell like. I think the best way
>>to eat sardines is to take the can outside, open it up and eat them on
>>crackers. Those things should not be eaten indoors.
>
>I agree. My husband isn't allowed to eat sardines in the house.
>
>Doris

No oral sex for Doris! heheh

On Thu, 19 Apr 2018 02:58:41 -0000 (UTC), "Default User"
> wrote:

>Dave Smith wrote:
>
>> I can't imagine what the kitchen would smell like. I think the best
>> way to eat sardines is to take the can outside, open it up and eat
>> them on crackers. Those things should not be eaten indoors.
>
>Sardines aren't particularly odorous, at least the canned ones.
>
>Brian

Sardines smell a hundred times better than bacon.

On Thu, 19 Apr 2018 10:42:36 -0700 (PDT), "
> wrote:

>On Thursday, April 19, 2018 at 9:06:01 AM UTC-5, Dave Smith wrote:
>>
>> I can assure you that it is an opinion shared by many. Canned sardines
>> stink.
>>
>>
>They are good but yes, they do have a powerful stench to them.

Ever fried meat?

On Thu, 19 Apr 2018 14:09:23 GMT, "l not -l" > wrote:

>
>On 18-Apr-2018, Sqwertz > wrote:
>
>> On Wed, 18 Apr 2018 21:46:53 -0000 (UTC), Default User wrote:
>>
>> > I'm under orders to increase my Omega-3 intake, so one of the
>> > things
>> > I'm doing is consuming canned sardines. I'd be interested in
>> > any ways
>> > that you folks consume this product.
>>
>> Mackerel are just large sardines with 25% more omega-3 (the
>> most of
>> any fish). And you can use canned mackerel in any way that you
>> use
>> canned sardines - and in many ways the same as canned tuna or
>> salmon.
>> Best of all it only costs $1.65 for a 15oz can - 1/3rd the
>> price of
>> sardines.
>-Canned mackerel makes great "salmon" patties. I occasionally
>substitute it into my salmon patty recipe; I think it tastes as
>good, maybe better.

Ha, true! But Jill McBiddy will now call you a pauper. You're not
allowed to buy something cheap that tastes better.

Dave Smith wrote:


> I can assure you that it is an opinion shared by many. Canned
> sardines stink.

Ridiculous. They are similar in odor, and intensity, to canned tuna.

This is typical RFC crap. You had nothing useful to contribute, so you
went with snarky insults.


Brian

"Default User" > wrote in message
news
> Dave Smith wrote:
>
>
>> I can assure you that it is an opinion shared by many. Canned
>> sardines stink.
>
> Ridiculous. They are similar in odor, and intensity, to canned tuna.
>
> This is typical RFC crap. You had nothing useful to contribute, so you
> went with snarky insults.
>
>
> Brian


I have not noticed them having a particularly strong smell, as you say about
the same as canned tuna.

Cheri

On Thu, 19 Apr 2018 18:38:47 -0000 (UTC), "Default User"
> wrote:

>Dave Smith wrote:
>
>
>> I can assure you that it is an opinion shared by many. Canned
>> sardines stink.
>
>Ridiculous. They are similar in odor, and intensity, to canned tuna.
>
>This is typical RFC crap. You had nothing useful to contribute, so you
>went with snarky insults.

But he didn't call you a canned sardine.

On Thu, 19 Apr 2018 11:42:24 -0700, "Cheri" >
wrote:

>"Default User" > wrote in message
>news
>> Dave Smith wrote:
>>
>>
>>> I can assure you that it is an opinion shared by many. Canned
>>> sardines stink.
>>
>> Ridiculous. They are similar in odor, and intensity, to canned tuna.
>>
>> This is typical RFC crap. You had nothing useful to contribute, so you
>> went with snarky insults.
>>
>>
>> Brian
>
>
>I have not noticed them having a particularly strong smell, as you say about
>the same as canned tuna.

I find canned mackerel more pungent, even though I like it.

On Thursday, April 19, 2018 at 8:38:50 AM UTC-10, Default User wrote:
>
> Ridiculous. They are similar in odor, and intensity, to canned tuna.
>
> This is typical RFC crap. You had nothing useful to contribute, so you
> went with snarky insults.
>
>
> Brian

I don't cook fish very often but broiled saba is one of my favorite dishes. I've been cooking it in the toaster oven but have not noticed my toast coming out with a fish taste. The Japanese will typically have a fish broiler built into their ranges. I'll have to let you know if their homes smell like fish.

https://www.youtube.com/watch?v=rlfK9VLTDvo

Sqwertz wrote:

> Mackerel are just large sardines with 25% more omega-3 (the most of
> any fish). And you can use canned mackerel in any way that you use
> canned sardines - and in many ways the same as canned tuna or salmon.
> Best of all it only costs $1.65 for a 15oz can - 1/3rd the price of
> sardines.

I'll take a look at the store. Thanks for the tip.


Brian

On Wed, 18 Apr 2018 21:46:53 -0000 (UTC), "Default User"
> wrote:

>I'm under orders to increase my Omega-3 intake, so one of the things
>I'm doing is consuming canned sardines. I'd be interested in any ways
>that you folks consume this product.
>

Quick method.
Open can.
Sprinkle generously with either Sriracha or Frank's Hot Sauce,
whichever one I get to first.
Eat.

Ross

l not -l wrote:

>
> On 18-Apr-2018, "Default User" > wrote:
>
> > I'm under orders to increase my Omega-3 intake, so one of the
> > things
> > I'm doing is consuming canned sardines. I'd be interested in
> > any ways
> > that you folks consume this product.
>
> I haven't tried it; but, the recipe below showed up in today's
> Serious Eats feed.
>
> Pasta Pasta Con le Sarde (Sicilian Pasta With Sardines) Recipe

Looks interesting. I'm not sure if I want to buy saffron, but I can
look into that.


Brian

On Thursday, April 19, 2018 at 1:21:44 PM UTC-5, Bruce wrote:
>
> On Thu, 19 Apr 2018 10:42:36 -0700 (PDT), "
> > wrote:
>
> >On Thursday, April 19, 2018 at 9:06:01 AM UTC-5, Dave Smith wrote:
> >>
> >> I can assure you that it is an opinion shared by many. Canned sardines
> >> stink.
> >>
> >>
> >They are good but yes, they do have a powerful stench to them.
>
> Ever fried meat?
>
>
Of course, Brucie, and the smell is heavenly!

On Thursday, April 19, 2018 at 2:04:34 PM UTC-5, Bruce wrote:
>
> On Thu, 19 Apr 2018 11:42:24 -0700, "Cheri" >
> wrote:
>
> >I have not noticed them having a particularly strong smell, as you say about
> >the same as canned tuna.
>
> I find canned mackerel more pungent, even though I like it.>
>
>
My mother bought and fried mackerel when I was a kid because it was
substantially cheaper than salmon. I didn't care for then and
probably wouldn't care for it now. I ate it or went hungry as there
was ALWAYS pinto beans on the table. She burned me out on those as
well I haven't eaten pinto beans for 40+ years with the exception of
a serving about 7 years ago.

On Thursday, April 19, 2018 at 2:26:16 PM UTC-5, Default User wrote:
>
> Sqwertz wrote:
>
> > Mackerel are just large sardines with 25% more omega-3 (the most of
> > any fish). And you can use canned mackerel in any way that you use
> > canned sardines - and in many ways the same as canned tuna or salmon.
> > Best of all it only costs $1.65 for a 15oz can - 1/3rd the price of
> > sardines.
>
> I'll take a look at the store. Thanks for the tip.
>
> Brian
>
>
Mackerel are NOT just large sardines. Mackerel and tuna are in the
tuna family while sardines are in the herring family.