http://www.sfgate.com/food/article/Here-s-how-to-finesse-those-fishy-sardines-2355167.php

Found this.
Personally, I surrender. Vanquished by the sardine (and mackerel, too).
But for those still striving, try the tips in the above article.

I suppose I could add some sardine to the tuna, but I  might end up wasting some of the can of sardines. I'll have to think about that, but thanks San J!!

Quoted from Seraffa

HOWEVER most frozen sardines are not gutted! DO NOT COOK WITH LIVERS INTACT people in your house will puke after the baking is done, and you may as well throw the fish to the cats it will be so incredibly smellsome and mess up the flavor of the flesh.

If you forget to take the liver out of a turkey before baking, the meat will all smell and taste like liver too...  

I like King Oscar brand.  I get the ones packed in EVOO.  They are "double-layer" and wood smoked.  However, they are not skinless or boneless.  I do go through spells where I detest eating them.  But then after a while I get a strong hankering for them again.

Personally, I think the bones are the best part.  I like the sensation of crushing the bone, especially those big vertebra found in canned salmon.  Must be the relentless type o carnivore in me.

Quoted from SquarePeg

Personally, I think the bones are the best part.  I like the sensation of crushing the bone, especially those big vertebra found in canned salmon.  Must be the relentless type o carnivore in me.

SquarePeg, I think we just lost any potential converts.

Quoted from ruthiegirl

I buy the Season brand of sardines,skinless and boneless in olive oil, because that's what Costco carries and that makes them the cheapest sardines available.

I bought some of these today at CostCo (Season brand Sardines in Olive Oil) and they are GOOD!  

Quoted from chud

I bought some of these today at CostCo (Season brand Sardines in Olive Oil) and they are GOOD!  

good to find this post - I've been off for while and just wanted to check back in and get back in line with my Swami-fied eating. Had added a few avoids and well....see the effects...  SO - I bought some sardines and they are sitting in my cabinet....waiting, and waiting for me to try them. So thanks for all the thoughts and suggestions on this thread!  

Thanks to Averno, I thinj it was, for the recommendation of the Season sardines in EVVO. I thought they would taste fishy but no. They are delicious with a little sliced onion. I could eat tuna 7 days a week the these sardines are just as tasty to me. As an AB my choices for protein are limited, so they are another good protein source.    

Funny:
I was working with sardines today - thought I'd do some experimenting.
I got to a place of "understanding" them, more about them, the "concept".
They are very, very heavy. So heavy that, if you want to lighten up, you switch to eating slices of cheese!
They have a pronounced taste that, when I added tons of garlic, made me think of clam sauce, as one uses with linguine.
But here's the funny part - I was placing a ceramic bowl with a mashed sardine salad into the fridge for a second marinade-chilling, when I dropped the bowl and broke it. No, it didn't "shatter and scatter" - Two pieces of the bowl simply broke off.
But that was my excuse to say, "Okay, enough. I'll have the cheese instead," and the bowl and contents found their way into the trash.

Maybe I'd use sardines the same way I'd use anchovies: As an essence only. Though I do not care for anchovies, I like a mild anchovy flavor, for instance, in a Caesar dressing. Sardine essence can flavor a cioppino. I'd say that anyone for whom clams/clam juice are an Avoid might consider using sardines/sardine essence to add a major oceanic taste to a dish and still remain compliant.  

How about rice noodle pasta with sardines? Don't know what else to put in it yet. I did buy a can of skineless headless ones in olive oil today. Got to get back to the sweetpotatoes cooking in olive oil, onion, sweet and hot peppers, salt and granulated garlic(forgot to buy fresh).