Sardines
/sardines882
Let’s see those tins, fishcaster. Herring, trout, mackerel, lox, anchovies, whitefish, mussels, oysters, and other smoked/tinned seafood all welcome. 🐟
I just got this question from someone in my DMs on X.
If you are concerned about BPA in sardine cans, King Oscar and Wild Planet do third party testing to ensure all cans are BPA free. For many other smaller brands I would email the company directly.
Most manufacturers do not use BPA in the formulation of the can or lid linings. They state that their lining formulation is “BPA-NI” (Not Intentionally added). Since BPA is a chemical that is present in many manufacturing settings, as well as the environment itself, it is possible that some BPA is present in ANY food product.
If you are concerned about BPA in sardine cans, King Oscar and Wild Planet do third party testing to ensure all cans are BPA free. For many other smaller brands I would email the company directly.
Most manufacturers do not use BPA in the formulation of the can or lid linings. They state that their lining formulation is “BPA-NI” (Not Intentionally added). Since BPA is a chemical that is present in many manufacturing settings, as well as the environment itself, it is possible that some BPA is present in ANY food product.
this was my gateway drug
surprisingly fuego
very open to recs
surprisingly fuego
very open to recs
welcome, brother
sardines + cider = sublime
Japanese sardine species are showing up in California https://scitechdaily.com/a-total-shock-japanese-sardines-detected-in-u-s-waters/
“Small coastal pelagic fish such as sardines are good indicators of change,” Longo said. “Often they are the first ones we see responding to shifting temperatures because they have short generation times, are highly mobile, and can use a variety of habitats.” The scientists suggested that the sardines may be at the “leading edge” of further changes to come.
“Small coastal pelagic fish such as sardines are good indicators of change,” Longo said. “Often they are the first ones we see responding to shifting temperatures because they have short generation times, are highly mobile, and can use a variety of habitats.” The scientists suggested that the sardines may be at the “leading edge” of further changes to come.
gm
my IRL friends be like this y’all
my IRL friends be like this y’all
I draw the line at caviar, I am not buying that from them
https://eatfishwife.com/products/fishwife-california-white-sturgeon-caviar
https://eatfishwife.com/products/fishwife-california-white-sturgeon-caviar
In other tins, this horse mackerel in a salsa brava inspired sauce was fantastic. I admit am a massive sucker for anything saucy and flavor blasted, but I scraped every bit of this out of the can. I didn't even get my own photos.
ABC+ is the experimental sauces division of Jose Gourmet, with a bunch of interesting flavors. Will be trying more of these.
https://josegourmet.com/products/ABC_plus/sticklebackbravos
ABC+ is the experimental sauces division of Jose Gourmet, with a bunch of interesting flavors. Will be trying more of these.
https://josegourmet.com/products/ABC_plus/sticklebackbravos
"Well, Bonitcoin's the best tinned grilled bonito ventresca. What's the second best? There is no second best. There is no second best tinned grilled bonito ventresca."
https://www.conservasgueyumar.com/en/producto/bonitcoin-grilled-tuna-belly/
https://www.conservasgueyumar.com/en/producto/bonitcoin-grilled-tuna-belly/
I've heard rave reviews of Güeyu Mar and was excited to try these. This is a high craft tin: the fish is hand cut and chargrilled by an obsessive chef in Asturias.
The chargrilling didn't really land for me, though: this was a very, very good tin, but nothing astonishing. Will have to try without escabeche.
I do appreciate a good olive oil escabeche, since many brands use sunflower oil.
https://www.conservasgueyumar.com/en/home/
The chargrilling didn't really land for me, though: this was a very, very good tin, but nothing astonishing. Will have to try without escabeche.
I do appreciate a good olive oil escabeche, since many brands use sunflower oil.
https://www.conservasgueyumar.com/en/home/
Me, a few weeks ago
“@0xen be serious. No one eats 7483892 cans of sardines in a week. That is ridiculous”
Me today
Oh
https://archive.is/2024.10.07-121122/https://www.foxnews.com/food-drink/north-carolina-woman-eats-nothing-sardines-loses-35-pounds-this-not-diet
“@0xen be serious. No one eats 7483892 cans of sardines in a week. That is ridiculous”
Me today
Oh
https://archive.is/2024.10.07-121122/https://www.foxnews.com/food-drink/north-carolina-woman-eats-nothing-sardines-loses-35-pounds-this-not-diet
three fillets of Brooklyn’s most exquisite anchovies, accompanied by a plate of pickled things, beet root butter, and chilled salsa verde 👌
Saw this in r/sardines. Intriguing
bit of a thematic stretch but these were good
Ranchovies 🐟
ugh instagram reels got me again
tinned 🐙 from Trader Joe’s, will look out for it
https://www.instagram.com/reel/C_ef_jBvcXr/?igsh=MzRlODBiNWFlZA==
tinned 🐙 from Trader Joe’s, will look out for it
https://www.instagram.com/reel/C_ef_jBvcXr/?igsh=MzRlODBiNWFlZA==
Canadian Mackerel makes a great snack!
is there a cheaper and more reliable mackerel?
(no.)
(no.)
I see ranchovies and raise you "ancheetos"