Comments on: The All-Sardine Diet!

By: Condo Queen

Condo Queen — Fri, 22 Oct 2010 20:46:51 +0000

sardine's are my favourite and great for you…

By: fish tank ornaments

fish tank ornaments — Mon, 09 Aug 2010 08:45:42 +0000

ohhh myyyy godddd. I so want to go to Japan so baddd. Their knowledge of fish is supreme. The quality, the flavors the fatty yummy goodness yum yum. I have never had fresh sardines. Yes yes, comfort me for I need a shoulder to cry on.

By: fishybum

fishybum — Thu, 05 Feb 2009 10:34:26 +0000

i love the tinned sardines

By: Aleta

Aleta — Tue, 03 Feb 2009 01:07:30 +0000

I’ve been buying sardines at Santa Cruz farmers market since the season resumed last month and I’m addicted. They come cleaned, which is a plus, and the flavor is as fresh as the sea. Although they’re terrific just grilled with a little olive oil in lemon, at this time of year I like them baked Basque-style with a sprinkling of minced garlic, parsley and breadcrumbs…Sadly, though, we are a small club.

By: Jay Dietrich

Jay Dietrich — Thu, 29 Jan 2009 20:12:58 +0000

Not the best I’ve ever had, but how often does that happen? They were good! The included ponzu wasn’t my favorite but ok, the fish itself was nice and firm, not mushy. I love the texture of fish like sardine, aji, kanpachi, shima aji, hamachi – when it’s firm and fleshy, without the sinewy parts. I eat mostly all of it, but I find I like those textures the best. I know, no one likes sinewy parts…When I have dentures, maybe I’ll only eat bellies, albacore, and ankimo. mmm, hungry yet?

By: Eric

Eric — Thu, 29 Jan 2009 00:22:06 +0000

And? How were they?

By: Jay Dietrich

Jay Dietrich — Thu, 29 Jan 2009 00:16:00 +0000

As a follow up, I had some fresh sardines at Ebisu’s temporary home Hotei in the inner sunset this week……

By: Eric

Eric — Mon, 26 Jan 2009 19:59:27 +0000

Yes, we have quite the club, perhaps Joni can issue membership cards! It would be fun to do an all-sardine meal together sometime.

Must try the Incanto method.

By: Karena

Karena — Mon, 26 Jan 2009 19:54:18 +0000

Who knew there were so many sardine fans in the Breakaway community? I am also a card-carrying member. I love the way Incanto serves them–marinated in olive oil and fiery chiles then grilled and served. At home, I cure them in salt and serve with a salad of potatoes, egg, and radishes.

By: Em

Em — Mon, 26 Jan 2009 05:49:45 +0000

Yeah, I have been traumatized by the canned sardines here and that was the only form of sardines available when I lived in the midwest. (same experience with mackerels)
Now that I moved to the coast area, I’ve been slowly trying different kinds of fresh seafood which is fun and brings diversity in my cooking. In fact I just bought some fresh mackerels today and thinking about cooking them in miso, which I’ve yet to try it on my own.
And you are right, sardines can have as much omega-3 as other popular foods like salmon or herring that are promoted for heart healthy.