I like sardines. They are very good for you but I get tired of sardines and crackers.
Found this...sounds good.

Anyone else have any good recipes for sardines?



Fishermen’s Eggs Recipe

Serving Size: 2

Ingredients
125g can sardines
4 large eggs
2 tsps fresh parsley leaves, finely chopped
¼ small, white onion
2 cloves garlic, minced

Instructions

Preheat oven to 375, place an ovenproof dish inside while you assemble the ingredients.
Flake the sardines together with the parsley, garlic and onion. Season generously with black pepper and tip into the heated ovenproof dish. Put in oven for five minutes.
Gently crack the eggs into a bowl. Remove the sardines from the oven and carefully pour the eggs on top. Season generously and return to oven for 15 minutes until the eggs are cooked but jiggly. Let sit for a few minutes before serving so they congeal further

On Mon, 23 Sep 2013 18:44:33 -0700 (PDT), ImStillMags
> wrote:

>I like sardines. They are very good for you but I get tired of sardines and crackers.
>Found this...sounds good.
>
>Anyone else have any good recipes for sardines?
>
>
>
>Fishermen’s Eggs Recipe
>
>Serving Size: 2
>
>Ingredients
>125g can sardines
>4 large eggs
>2 tsps fresh parsley leaves, finely chopped
>¼ small, white onion
>2 cloves garlic, minced
>
>Instructions
>
>Preheat oven to 375, place an ovenproof dish inside while you assemble the ingredients.
>Flake the sardines together with the parsley, garlic and onion. Season generously with black pepper and tip into the heated ovenproof dish. Put in oven for five minutes.
>Gently crack the eggs into a bowl. Remove the sardines from the oven and carefully pour the eggs on top. Season generously and return to oven for 15 minutes until the eggs are cooked but jiggly. Let sit for a few minutes before serving so they congeal further

Very interesting. I'm on the lookout for recipes that use eggs.
Have you personally tried this recipe? It doesn't sound very
appealing, but I've been wrong before

On Monday, September 23, 2013 11:13:00 PM UTC-7, Jeßus wrote:

>
> Very interesting. I'm on the lookout for recipes that use eggs.
>
> Have you personally tried this recipe? It doesn't sound very
>
> appealing, but I've been wrong before

No, I just ran across it and thought it might be a good way to make sardines.
I thought it was odd at first but the more I 'tasted' it in my mind, the more I think it will be good.

On Tue, 24 Sep 2013 07:44:35 -0700 (PDT), ImStillMags
> wrote:

>On Monday, September 23, 2013 11:13:00 PM UTC-7, Jeßus wrote:
>
>>
>> Very interesting. I'm on the lookout for recipes that use eggs.
>>
>> Have you personally tried this recipe? It doesn't sound very
>>
>> appealing, but I've been wrong before
>
>No, I just ran across it and thought it might be a good way to make sardines.
>I thought it was odd at first but the more I 'tasted' it in my mind, the more I think it will be good.

I'll get around to making this, sooner or later... if/when I get time,
so busy lately.

ImStillMags > wrote in
:

> I like sardines. They are very good for you but I get tired of
> sardines and crackers. Found this...sounds good.
>
> Anyone else have any good recipes for sardines?
>
Sardine Pate. Recipes all over the 'net...

ImStillMags wrote:

> I like sardines. They are very good for you but I get tired of
> sardines and crackers.

Then try sardines and bread
Buttered bread, it's very important, like they do in Normandie
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

In article >,
says...
>
> I like sardines. They are very good for you but I get tired of sardines and crackers.
> Found this...sounds good.
>
> Anyone else have any good recipes for sardines?
>
>
>
> Fishermen?s Eggs Recipe
>
> Serving Size: 2
>
> Ingredients
> 125g can sardines
> 4 large eggs
> 2 tsps fresh parsley leaves, finely chopped
> ? small, white onion
> 2 cloves garlic, minced
>
> Instructions
>
> Preheat oven to 375, place an ovenproof dish inside while you assemble the ingredients.
> Flake the sardines together with the parsley, garlic and onion. Season generously with black pepper and tip into the heated ovenproof dish. Put in oven for five minutes.
> Gently crack the eggs into a bowl. Remove the sardines from the oven and carefully pour the eggs on top. Season generously and return to oven for 15 minutes until the eggs are cooked but jiggly. Let sit for a few minutes before serving so they congeal further

Thanks for that!

I LOVE tinned sardines but am very short of ways to use them; I
usually just mash them up and spresd on hot buttered toast.


Janet UK

On 2013-09-24, ImStillMags > wrote:

> Anyone else have any good recipes for sardines?

I usta mash sardines w/ mayo and make a sardine salad sandwich. Whole
large sardines are also a common choice for banh mi sandwiches.

I rarely eat them, anymore, as sardines are bad mojo for gout
sufferers.

nb

Hmmm first I heard of the sardine/gout link. Thanks. My gout got cured when I cut down on the beer drinking. Now quickly back to sardines. I love them like a hog loves slop..but I'm sorta picky. I only get King Oscar double layer packed in Olive Oyl. I normally just eat them sprinkled with Rooster Sauce on cheese and crackers with a hunk of raw onion on the side..pickled japs if you got em. Now they also make great sandwiches made with whatever a person likes on a sandwich. They are also very good mashed and spiked up using your favorite tuna salad recipe. A person could sure stick some boiled eggs into that. Bon Apetit.

ImStillMags wrote:
>
>>Anyone else have any good recipes for sardines?

Really depends on what kind of sardines... high quality sardines are
more like quality caviar, best not messed with. With the best
brislings I eat them straight from the tin. The cheap sardines packed
in water or highly flavored sauce (like mustard/tomato) those are fine
for mashing with other ingredients to make a pate.

On Tuesday, September 24, 2013 3:14:42 PM UTC-5, Brooklyn1 wrote:
> ImStillMags wrote:
>
> >
>
> >>Anyone else have any good recipes for sardines?
>
>
>
> Really depends on what kind of sardines... high quality sardines are
>
> more like quality caviar, best not messed with. With the best
>
> brislings I eat them straight from the tin.

I agree. Straight from the can, with fingers.

--Bryan

On 2013-09-25 11:39:14 +0000, Bryan-TGWWW said:

> On Tuesday, September 24, 2013 3:14:42 PM UTC-5, Brooklyn1 wrote:
>> ImStillMags wrote:
>>
>>>> Anyone else have any good recipes for sardines?
>>
>> Really depends on what kind of sardines... high quality sardines are
>> more like quality caviar, best not messed with. With the best
>> brislings I eat them straight from the tin.
>
> I agree. Straight from the can, with fingers.

I agree disagree. Fresh sardines are great as is, particularly the
kind of quality you find in a sushi bar. Canned sardines, are
radically different from that.

That said, I quality canned sardines as well. The French have canned
sardines with all kinds of interesting flavors and they can them very
rapidly after catching them. I've had a few of those and they were
great.

In Little Saigon nearby almost every place that has banh mi sandwiches
offers a sardine version, and many of their display boards show an
opened can of sardines to indicate that particular variety.

On Wed, 25 Sep 2013 16:57:26 -0700, gtr > wrote:

>On 2013-09-25 11:39:14 +0000, Bryan-TGWWW said:
>
>> On Tuesday, September 24, 2013 3:14:42 PM UTC-5, Brooklyn1 wrote:
>>> ImStillMags wrote:
>>>
>>>>> Anyone else have any good recipes for sardines?
>>>
>>> Really depends on what kind of sardines... high quality sardines are
>>> more like quality caviar, best not messed with. With the best
>>> brislings I eat them straight from the tin.
>>
>> I agree. Straight from the can, with fingers.
>
>I agree disagree. Fresh sardines are great as is, particularly the
>kind of quality you find in a sushi bar. Canned sardines, are
>radically different from that.
>
>That said, I quality canned sardines as well. The French have canned
>sardines with all kinds of interesting flavors and they can them very
>rapidly after catching them. I've had a few of those and they were
>great.
>
>In Little Saigon nearby almost every place that has banh mi sandwiches
>offers a sardine version, and many of their display boards show an
>opened can of sardines to indicate that particular variety.


Obviously English is not your native language... or you write like the
most ignorant poster to have ever entered these portals... how anyone
with a functioning brain can take you seriously is beyond the pale...
what a moroon you are, they don't come any dumber.

On Mon, 23 Sep 2013 18:44:33 -0700 (PDT), ImStillMags
> wrote:

> I like sardines. They are very good for you but I get tired of sardines and crackers.
> Found this...sounds good.
>
> Anyone else have any good recipes for sardines?

This recipe starts with fresh sardines.
http://www.ediblesanfrancisco.com/?p=3180

--
Food is an important part of a balanced diet.

On Tuesday, September 24, 2013 11:32:29 AM UTC-7, sf wrote:
>
> This recipe starts with fresh sardines.
>
> http://www.ediblesanfrancisco.com/?p=3180
>

That looks yummy, but I haven't seen a fresh sardine in any market around here, ever.

ImStillMags wrote:
>sf wrote:
>>
>> This recipe starts with fresh sardines.
>>
>> http://www.ediblesanfrancisco.com/?p=3180
>
>That looks yummy, but I haven't seen a fresh sardine in any market around here, ever.

You won't, there's no such fish as a sardine... sardines are a mix of
many types of small fish that once *processed* are called sardines...
fish mongers do sell several species of small fish (fry) but they
don't call them sardines.
http://www.merriam-webster.com/dictionary/fry
3fry
noun
plural fry
Definition of FRY
1
a
: recently hatched or juvenile fishes
b
: the young of other animals
2
: very small adult fishes
3
: members of a group or class : individuals <small fry>

On Tue, 24 Sep 2013 22:02:00 -0400, Brooklyn1
> wrote:

>ImStillMags wrote:
>>sf wrote:
>>>
>>> This recipe starts with fresh sardines.
>>>
>>> http://www.ediblesanfrancisco.com/?p=3180
>>
>>That looks yummy, but I haven't seen a fresh sardine in any market around here, ever.
>
>You won't, there's no such fish as a sardine... sardines are a mix of
>many types of small fish that once *processed* are called sardines...
>fish mongers do sell several species of small fish (fry) but they
>don't call them sardines.
>http://www.merriam-webster.com/dictionary/fry
>3fry
> noun
>plural fry
>Definition of FRY
>1
>a
>: recently hatched or juvenile fishes
>b
>: the young of other animals
>2

They are sold fresh as sardines here in Western Australia during the
winter season. The species is Sardinops sagax.

However, your statement holds true for the canned variety. They can be
a mix of small oily fish species.

JB

>: very small adult fishes
>3
>: members of a group or class : individuals <small fry>

On Wed, 25 Sep 2013 19:20:30 +0800, JBurns >
wrote:
>
> They are sold fresh as sardines here in Western Australia during the
> winter season. The species is Sardinops sagax.
>
> However, your statement holds true for the canned variety. They can be
> a mix of small oily fish species.

He's thinking of another fish word that used quite common on
restaurant menus back East and that means immature fish, but most
consumers think it's a type of fish. I forget what the word is at the
moment - it's a rarely used term on the West coast.

--
Food is an important part of a balanced diet.

ImStillMags > wrote:

> Anyone else have any good recipes for sardines?

Sardine butter. This very nice recipe is from 'An Omelette and a Glass
of Wine' by Elizabeth David.

Sardine Butter

For this wonderfully simple little delicacy the sole requirements are
good quality sardines in oil, fresh butter, lemon, and cayenne pepper.
No clarified butter seal is necessary.
Drain off the oil. Skin and bone the sardines. To each large
sardine allow a scant ounce of butter, 1/2 oz. if the sardines are
small. Mix butter and sardines very thoroughly, mashing them with a
fork until you have a smooth paste. Season with a few drops of lemon
juice and a sprinkling of cayenne pepper.
Pack the sardine butter into small pots, cover, store in the
refrigerator, serve well chilled, with thin, crisp brown toast.


In a similar thread, Nathalie once suggested to mash sardines with buter
and mustard.

I'd say, use smoked sprats, Kiel, Memel, Riga or Baltic, instead of
sardines.

Victor

In article >,
ImStillMags > wrote:

> Anyone else have any good recipes for sardines?

Google for "pasta con sarde" and "pasta con le sarde". It's a classic
Sicilian dish.

--
Julian Vrieslander