Quoted from lkpetrolino

I really like Haddon House...

Moi, too!

Quoted Text

I don't like the smoked kind...

*snort* Typical Type A!!!  Us O's like things smoked, burnt, raw or any other kinda way *lol*.  Well, give me the smoked ones and you can have the ones packed in water.  Actually, I buy the ones in water, too, as they are best for me...but do I like the smoked ones?  Heck yeah, do I bleed O positive?!!!

shoulderblade...thanks for the input.  I have seen the Club de Billionaire's and the Club de Millionaire's  in the grocery store, but never knew why they were more expensive.  More fishy's and so much more of a nuisance to fillet  I guess.  Will give them a try one day.

Tina...so glad your little guy liked the smoothie.  And you too.  It is great when in a hurry.

Debra

Yes, we are loving them.  Had more this a.m.  It really fills him up for a long time.  He was at home today under the weather, but is so much better now, just a cough.  Anyway, I finally got over the sat. fat in sardines that I have been harping on.  I realized that what I was looking at was the RDA% and thinking that was the actual fat grams!  I am crazy!  When I realized that this morning, I was like, DUH!  So, I heartily ate my brisling sardines packed in water on my salad this afternoon for lunch and have been great ever since!  Not hungry either...

Laura will be glad I am finally stopping the sat. fat talk, I know!  Sorry, Laura, I was reading the package wrong!  

Quoted from Tina

Anyone concerned or heard about the salt with dextrose issue?  Being corn-derived?  

It could possibly have corn in it.  It is best to call the respective company of the food item(s) you're concerned about to confirm this information.

Personally, when I shop for groceries, I prefer that everything is no-salt or salt-free, then I will add my own Celtic Sea Salt to season the food.

Alia

Yes, this is what I plan on doing from now on.  I have always wondered why my son always sneezed when he began eating the sardines.  Today when I gave him the no salt ones, no sneezing!  

Quoted from Tina

Laura will be glad I am finally stopping the sat. fat talk, I know!  Sorry, Laura, I was reading the package wrong!  

Myra, too!    

Smoocha!  

Have you all heard that allegedly most 'sardines' are not true sardines, but other fish?  There are supposed to be certain brands that are real.
I can't remember the brand that is almost $2 a tin that is supposed to be tops.
Have any of you heard of this?  I think the source is ethical, but who knows????
Sea Salt & Light,
Mrs "T"     O+

No, I've never heard of this, but definitely want to know more about it.  That seems like it would be false advertising!

Alia and Tina,
Where do you get no-salt sardines?

How interesting that I just got an e-mail 'ad' for them from Dr. David Williams--they are called Blue Galleon.

I bought a 4.5 oz. tin of Portugese sardines yesterday.  They are lightly smoked, packed in olive oil, sea salt, and lemon juice.

http://www.mybela.com

Had a different flavor, and they were large, as well.

I also read somewhere, perhaps the typebase, about different species of sardines.  However, it seems to reason that only "real" sardines are from Sardinia.  Kinda like "real" sham-pain!  

Anyway--this is a fun thread!

Amended to add From the typebase--"A generic term applied broadly to any of various small, soft-boned, saltwater fish such as SPRAT and young PILCHARD and HERRING. These tiny fish are iridescent and silvery and swim in huge schools, usually near the water's surface. Fresh sardines are available on a limited basis during the summer months, usually only along the coast where they're caught. In general, their fatty flesh is best when grilled, broiled or fried. In the United States, sardines are more commonly found salted, smoked or canned, either in oil, tomato sauce or mustard sauce. Some are packed as is, while others are skinned, boned and sold as fillets. The name is thought to have come from the young pilchards caught off the coast of Sardinia, which were one of the first fish packed in oil."

One more thought...the very fact that I thought I "remembered" that I had read a description of sardines in the typebase is proof positive of the benefits of BTD.

When I started BTD I was having at least some moderate memory/learning difficulties.

Everyday I feel like Writing a Chapter on the Testimonial thread because my life is so different just since mid-Sept. '06.

The blue galleon sardines are very good, but do have salt added.  

The plain Crown Prince brisling sardines packed in water do not list salt on the ingredients and say "low in sodium" on the front of the package.  Therefore, I am assuming they are no-salt.  All other crown prince ones I have list salt as an ingredient.

My Blue Galleon sardines packed in olive oil say "salt" on the ingredients, not sea salt.

I haven't yet found a brand made with sea salt.  Any ideas?

Here are the no-salt crown prince sardines:

http://www.amazon.com/Crown-Prince-Brisling-Sardines-3-75-Ounce/dp/B000EEWZEG

Here are some no-salt by Season brand.  Not sure what kind of oil they are packed in:

http://www.amazon.com/Seasons-Added-Sardines-4-375-Ounces/dp/B000HDL1C6

Here are some portugese sardines packed in spring water.  (I've never had them, just found the site)

http://newsletter.vitalchoice.com/e_article000721830.cfm?x=b76GVyV,b1kJpvRw,w

Here are some packed with sea salt, but they are packed in organic sunflower oil.

http://www.graigfarm.co.uk/fishtinned.htm

Thanks for the links Tina.  

Happened to come across this sardine recipe.  Someone might like to try it!

Sardines with Fennel and Tomato

2 tins sardines packed in olive oil, with skin and bones
1 medium onion, chopped
1 fennel bulb, cleaned, quartered, cored and thinly sliced
2 tbsp extra virgin olive oil
2 cloves garlic, or more to taste, minced or crushed
1 cup chopped tomatoes and their juices, fresh or canned
Sea salt and black pepper to taste
1 generous handful fresh basil, chopped, or 2 tsp dried

Drain sardines and set aside. Sauté onion and fennel in olive oil over medium heat until soft and translucent, about 5 minutes, stirring occasionally. Add garlic and continue cooking for one minute. Add sardines and break them into bite-sized pieces in the pan. Add tomato and dried basil if using it. Bring sauce to a boil, reduce heat to lowest setting and simmer for 15 minutes. Season to taste with salt and pepper. Stir in fresh basil if using it. Serve over brown rice or toss with an equal amount of sprouted whole wheat pasta.

oh that looks fabulous, minus tomato, but yummer, it would be good on top of spagetti squash, like a type of primavera

Salt used in the industry is nearly always salt not "table salt" with the anti-caking corn ingredients.

Just email or call the company to find out if they use pure salt or table salt.

Nearly all the sardines I've found are "lightly smoked" or more...perhaps it is required for bacteria/health reasons?  Anyway, I think the good oils outweigh the negatives until I'm given alternatives!

The Haddon House is the only brand I've ever seen packed in water with a slice of lemon - not a lemon sauce!  It is yummy!  Most with sauces are made with CORN OIL - rrrutt rrohhh!

Quoted from Tina

 

The plain Crown Prince brisling sardines packed in water do not list salt on the ingredients and say "low in sodium" on the front of the package.  Therefore, I am assuming they are no-salt.  All other crown prince ones I have list salt as an ingredient.

I think it would be safe to assume they are no-salt. Clover Leaf has 'regular' and 'low sodium' versions of canned Salmon. The 'low sodium' has no added salt and about half the amount of Sodium as the salt-added 'regular.

Thanks, Vicki. That is a good idea. I will email the companies and try to let everyone know the replies.