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Long Time, No Sardine

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It’s been a while!

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[Not sure how I would feel about fish for breakfast – guf!]

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But they are back! I found his maple flavor at Whole Foods. It was dryer than other brands packed in oil, but very good. The sweetness was subtle – like a maple bacon.

I mixed together half the tin (which included 3.5 servings) with a carrot, chopped spinach, 1 heaping spoonful of greek yogurt and paprika. OH and a bit of cinnamon! That was a key delicious ingredient.

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Served with Stacy’s Pita Chips (which I bought with a coupon I received at some blog conference – BlogHer?) and clementines

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DAaaaaannnng those pita chips are good!

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Water, however is boring. Matt, please make us a sparkling keg soon!!

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Lata playas!

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Reader Interactions

Comments

  4. does anyone else have a problem with pita chips, like need to go to pita rehab? only me?! i will eat an entire bag in one sitting, regardless of bag size, because they taste so dang good and they’re “healthy”. yeah, an empty bag later, not quite as healthy…

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  6. I so get what you’re saying about fish for breakfast! The english do it, but I don’t think I’d like it. The first time I went to San Francisco, we stayed in Japantown and our hotel served lots of fish for breakfast breakfast choices. I’m like a coffee and scone type person…. very hard to stomach the smell early in the morning!

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  12. Hey Kath! I love how you use sardines so often. I have 2 cans which I have yet to use (I’m a bit intimidated). Do they taste similar to tuna? Also, do you eat the entire can as one serving or do you split it? Finally, if you DO save 1/2 the can for another serving/time, how do you store the unused portion? THANKS SO MUCH!!

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    • Only one way to answer those questions – TRY it! You can’t judge whether or how much of something to eat something based on how someone else eats it.

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    • If the can is for 1 or 1.5 servings, I eat the whole thing, but lately we’ve been getting bigger fancy cans that are 2.5 – 3.5 servings so I save half. Sometimes I go ahead and make a salad and take out half for another meal (Matt often eats it on Sundays) but today I just removed some of the fish and will maybe do a different style of salad – or a dinner – later. Stored in the fridge in tupperware.

      They taste a little like tuna, yes.

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  17. That is an interesting combo. I am vegan so the sardines don’t exactly work for me, but, you did make me want to make a vegan tuna salad or chickpea salad. I am always happy to see all your creative meals, they are very inspiring.

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  18. David Lebovitz had a video of him buying fresh ingredients from the market in Paris last week. He bought 6 sardines. They were a lot bigger than I thought they’d be. Interesting video. You’d enjoy it.

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  21. Hi Kath, I meant to ask you the other night. You mentioned that when you were eating gelato, the employees noticed that you were displeased. I often find myself very underwhelmed by my choices when I eat out but nobody seems to notice!!!! How does one convey their distaste in a way that actually results in more gelato for you? I am amazed at how many times you order something and get it taken back without actually mentioning that you don’t like it! Lucky gal.

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    • Hey Katie,
      There were very few customers in the shop and I just commented that the ginger was making my throat burn and I didn’t think I could finish it. I wasn’t totally unhappy per se, but she still offered me something else to soothe it. Had there been tons of customers in there I definitely wouldn’t have taken it up to the counter or anything.

      However, I’m not afraid in a restaurant to point out if something was prepared incorrectly (like I asked for no onions and it’s covered in them) or is flawed in some way – but I don’t send things back if I just don’t love them.

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  28. I LOVE sardines – but the posh ones do taste better – its one area (okay there are MANY!) where quality really does make a difference I think. I also especially like sardines with chilli … but the cinnamon addition is clever in any case.
    AND I totally agree about adding cinnamon to just about anything – I put it on my lattes and on my bananas with almond butter AND (sometimes) with smoked paprkia, mushrooms and a spoonful of yogurt into my scrambled eggs – delicious! 🙂

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  30. Kath, you have turned me into a sardine lover! After watching your video a few months ago, I made a sardine salad and loved it. Definitely not as aesthetically pleasing as canned tuna or salmon, but still delicious. I also tried a Vietnamese banh mi with sardines at Best Baguette, a sandwich shop in Portland, and it was good!

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  31. Eek – I’m with ya on the breakfast thing! Although eating smoked salmon is common in many places.

    I wonder if they said “for breakfast” because it’s in maple syrup….sardine-cakes for breakfast? 😉

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  34. I gave sardines a try for the first time last month. Bought just the ones packed in oil so I could doctor them up myself and I found they were perfect with some dijon and a touch of maple syrup! I’m still warming up to them, but thanks to you I even gave them a try in the first place!

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  40. Wow, that sounds SO good. Though I’ve never tried a sardine. In fact I’ve always been squeamish about fish. I’m up to salmon, white fish and tuna now, but hmmm, HEADS? I don’t know…

    Mind you, my husband can’t go hiking without a tin of sardines, for some reason.

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  43. I have a tin of sardines in my pantry that I’ve been wanting to try. I like the simplicity of pairing them with spinach and carrot. I usually use plain Greek yogurt + mustard as a base for tuna or salmon salads. I might try something like that. Maybe paprika over cinnamon, as a compliment to the mustard. I’m scared of what I’ll find inside that tin…just tiny, headless fish, I’m assuming? I’ve cleaned my share of large fish, but sardines are foreign to me.

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  45. This looks amazing! I haven’t had sardines in ages, but I’m a big fan of both sardines and anchovies. I had these gorgeous lemony anchovies with a Caesar salad at Vic’s on the River in Charleston last month and now I’m on a kick! Adding sardines to this weekend’s grocery list. Yum.

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  47. Hi, Kath! You said Matt makes you a “sparkling keg”?!?! Seriously? How do you do that because I’m a die-hard sparkling water fan & we’re wanting to put taps in our bar at home. That would be a HUGE money saver for us. Any info or direction would be much appreciated!

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    • It’s very simple – Matt just fills a keg with water and then puts our CO2 tank for the beer on it to carbonize it. It’s awesome!

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  48. As someone who’s been mostly vegetarian for four years now, I’m learning to like sardines. I did a bunch of research about the time we left for Peace Corps and decided that eating lower on the food chain and less processed food was more environmentally responsible and generally healthier than the packaged food laden Weight Watchers inspired diet I had been eating. (Not that Weight Watchers is bad in any way; it just doesn’t discourage processed food or look at environmental concerns or at least it didn’t in 2002.)

    Now that I’m pregnant I’m revisiting my diet and doing research from the “growing a fetus” point of view. I’m blending my former dietary goals into a real, traditional food plan that includes more fats and proteins as well as micronutrients.

    Sardines are one of the foods that have lots of EPA and DHA omega-3 fatty acids, and iodine (good for brain health) and are in no danger of over fishing or contain high levels of mercury. Plus they are lower on the food chain than most fish.

    They do have a pungent flavor, I’m surprised to find I like it. I was looking up recipes that involve sardines when I came across your post. This recipe also includes raw veggies and dark leafy greens so it gets bonus points. I’m definitely adding it to the lunch rotation and perhaps summer dinners as well. Thanks!

    Reply

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