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BTD Forums  /  Eat Right 4 Your Type  /  What Kind Of Sardines Do You Use?
Posted by: 107 (Guest), Saturday, January 20, 2007, 8:00pm
Tell me what kind of sardines do you all use?  I would like Brands, types (skinless, boneless, skin on, etc)  I would also like the sat. fat content on the box too.  In oil or water?

Just seeing what everyone uses to get more ideas for me!

I ate some skinless/boneless in my salad yesterday, and it was yummy...
Crown Prince kind in water/ 8% sat fat in 1 can (6.75 oz)
Posted by: Victoria, Saturday, January 20, 2007, 8:08pm; Reply: 1
Ha!!  This is a case of reading minds, Tina!  I was just thinking, after reading Brighid's post on her sardines on Wasa, that I wonder what kind of sardines she uses.  lol!  :-)

I'm still experimenting.  I find that I don't like the smoked flavor that is used in most of the sardines I find in the stores.  I love the taste of the one you get (Crown Prince), but I'm really more interested in finding a brand that still has the skin and bones.  I want more beneficial fats, and am not concerned about the type of fats that we get in fatty fish.  When I buy Crown Prince, I get the one in olive oil, and just pour off about 1/2 the oil into my kitty's bowl and use the rest for myself.  Yum!  . . good for healthy skin, hair, and a well-oiled machine!  :-)

But all the ones with skin and bones that I find are all smoked.  I'm concerned that smoke creates carcinogens in foods.
Posted by: MyraBee, Saturday, January 20, 2007, 9:12pm; Reply: 2
Good Thread Tina!

Victoria, I also am concerned with getting good fats--so don't worry about "ccokie-cutter" recomendations about sat fats, like in Sardines.

When I started getting used to sardines, I begain by eating Reese's Smoked Sardines in Olive Oil.  Reminded me of "greasy" BBQ--yum!

However, I also have concerns about smoked issues, so I'm weaning myself over to Crown Prince Olive Oil.

Looking forward to suggestions from this thread--thanks again, Tina!

My.

Posted by: geminisue, Saturday, January 20, 2007, 9:18pm; Reply: 3
I also eat crown prince in water or in olive oil.
Posted by: Laura P, Saturday, January 20, 2007, 9:34pm; Reply: 4
I really like haddon house, I don't like the smoked kind either, haddon house mackral is good as well
Posted by: Ben_Lamers (Guest), Sunday, January 21, 2007, 3:22am; Reply: 5
i get Norwegian Brisling sardines usualy sometimes Bumblebee i dont know too much about brands this is a good thread for me!! oh yea crown royal!! i get their salmon a lot.
Posted by: Debra+, Sunday, January 21, 2007, 3:53am; Reply: 6
Mine are usually New Brunswich or Beach Cliff...both Canadian, eh! in spring water.  They have them in soya oil, but as a nonnie I don't go there. ;)

When I was growing up I remember sardines in a can as being tiny little fish...probably about three rows across with about 8-10 in each row.  These ones that I get now are five in a can (bigger, of course than the tiny little fish) laying flat...with bones and skin.  Am I just buying a different brand.  What do yours look like?

Debra :)
Posted by: Vicki, Sunday, January 21, 2007, 4:23am; Reply: 7
Crown Prince for packed in water.  With skin for health reasons...I make a sandwich with toast, ghee (must melt) and mustard.  For "like tuna", I use skinless boneless with homemade mayo.

Haddon House for packed in water and lemon - there is a tiny bit of lemon slice in each can.  The lemon flavor really develops in the fish!
Posted by: Vicki, Sunday, January 21, 2007, 2:11pm; Reply: 8
The canning process heats the oil to high levels so some of us feel it is healthier to stick to water packed fish.
Posted by: MyraBee, Sunday, January 21, 2007, 3:59pm; Reply: 9
In the interest of economy, I bought a tin of Beach Cliff water packed yesterday.  

I drained the water, put the sardines in a small bowl, drizzled them with olive oil, and added a couple of cloves of pressed garlic to the mix.  I ate it right away, but think it would be absolutely fabulous marinated overnight in the frig.

I have some concern about the size of the Beach Cliff sardines.  Why are they so big?

My.
Posted by: Debra+, Sunday, January 21, 2007, 4:23pm; Reply: 10
Quoted from MyraBee
In the interest of economy, I bought a tin of Beach Cliff water packed yesterday.  

I drained the water, put the sardines in a small bowl, drizzled them with olive oil, and added a couple of cloves of pressed garlic to the mix.  I ate it right away, but think it would be absolutely fabulous marinated overnight in the frig.

I have some concern about the size of the Beach Cliff sardines.  Why are they so big?My.


I don't know...that is why I asked further up the thread.  I remember them being small when I was growing up.  The size concerns me also for the mercury.  Are there kinds that are canned small still?

Debra :)

Posted by: Vicki, Sunday, January 21, 2007, 4:39pm; Reply: 11
Crown Prince and Haddon House are both canned small.
Posted by: Victoria, Sunday, January 21, 2007, 6:28pm; Reply: 12
What flavors/varieties does the Haddon House come in?  I've never seen them for sale around here.
Did I understand right that they are unsmoked?  Do they have an unsmoked with bones and skin?
Posted by: Susana, Sunday, January 21, 2007, 7:33pm; Reply: 13
I love them fresh on barbacue or else on grill. Unfortunatelly I do not do it very frequently because of the smell. I hate everyone knowing I am having sardines for lunch :B

In terms of canned, in Spain we get them small or large. Next time I open a can of large ones I will measure them and post results. It seems that in other countries they are using only the large ones. I would say there is a variety of possible reasons; public demand, availability, price...

I use the small ones when I am going to have them on a piece of toast or on their own and the large ones when I use them on salads or when I have them with a sweet potatoe and mayo.

I always buy mines in extra virgin olive oil. With Vicki's comment I am going to try the water ones. Also, I always get them with skin and bones and eat everything.

I love sardines.

:K)
Posted by: Debra+, Monday, January 22, 2007, 2:52am; Reply: 14
I will have to look at the grocery store for a different kind of brand of sardines to see if they are smaller.   And...correction...after I opened a can today, there are only four (not five)  sardines in a can of Beach Cliff. ;)

I love sardines too. ;)

Debra :)
Posted by: Laura P, Monday, January 22, 2007, 2:55am; Reply: 15
Quoted from Victoria
What flavors/varieties does the Haddon House come in?  I've never seen them for sale around here.
Did I understand right that they are unsmoked?  Do they have an unsmoked with bones and skin?



We do not have them here, which is very sad since they are my favs, maybe we can bribe Vicki to ship them to us.


Had some sardines tonight for din-din......amazing how addiction they are, I love them mixed with eggs and ny
Posted by: MyraBee, Monday, January 22, 2007, 3:01am; Reply: 16
Debra,

I am right there with you about the size--and thats exactly my concern, too-Mercury.  Because unlike Alan Jackson, "I'm not crazy about (a) mercury".  (I know--dumb "funny"--but I'm kinda punch drunk tonight--Sundays are my lloonngg days)

Smoocha!  :K)
Posted by: 107 (Guest), Monday, January 22, 2007, 5:04am; Reply: 17
I ordered some Season Norway sardines from Amazon.com tonight.  They have the best deals I have found on sardines.  They are no salt added, which I wanted because I have heard that regular salt has dextrose in it which is derived from corn.  I need to stay away from that.  These only have 20% sat. fat compared to the crown prince brisling sardines in water %42 sat fat.  Same size, 3.75 oz.  I know sat fat isn't bad in the fish, but I just feel it is too much for me personally.  I tend to gain weight from it or just feel lethargic-like.  Anyway, these seem better, but I have never had them.  Don't know yet.  
Posted by: Laura P, Monday, January 22, 2007, 5:16am; Reply: 18
you need to not be so worried about Saturated fat, saturated fat is not bad for you, it is a nessesary component of the human body and human functioning, plus saturated fat is not going to make you gain weight as easily as some other fats, since that seems to be a major concern of yours
Posted by: Brighid45, Monday, January 22, 2007, 3:21pm; Reply: 19
Victoria--I usually buy Crown Prince sardines packed in olive oil. I've tried the water pack, but to me they just don't have the same flavor and come off as more 'fishy' and kinda blah.

We do have Haddon House brand here, but I've never really looked them over. When I go shopping this Friday I'll check them out and post any information I find.

I usually eat sardines when no one else is around. I would never dare to take them to work. And my housemate hates them too *chuckle* Fortunately, my little black cat Morrighan shares my good taste in fish and always helps me finish them off. :)
Posted by: shoulderblade, Monday, January 22, 2007, 3:21pm; Reply: 20
Quoted from debra


When I was growing up I remember sardines in a can as being tiny little fish...probably about three rows across with about 8-10 in each row.  These ones that I get now are five in a can (bigger, of course than the tiny little fish) laying flat...with bones and skin.  Am I just buying a different brand.  What do yours look like?



I think what you are talking about are two brands, sold in Canada, called "Club de Millionnairs' and 'Club de Billionnairs'. They are a product of Scotland and both mention on the package the smallness of the fish.

I usually get either Brunswick (77c to 99c) or No-Name (89c) but the two above brands are $3.27 and $2.67 respectively. There are also some nutritional differences. Cdn have less 3/6 omega fats but a ratio of 5 or 7 to 1 - 3>6. The Scottish has 2 to 1 - 6>3. Also Cdn has about double the Iron content of the Scottish.

Any how I think they are two different products and any one seeking the smaller fish should check out one of the above mentioned products.

Posted by: 107 (Guest), Monday, January 22, 2007, 6:58pm; Reply: 21
Thanks, Laura!  Gotta get off the sat. fat kick don't I?   :)  Anyway, I had a yummy salad with the water packed skin/bone sardines with carrots, pumpkin seeds, fresh lemon squeezed over it with a little olive oil today.  It was yummy!  

This a.m., I made my son the sardine smoothie that Debra posted in the smoothie post, and he LOVED it.  He didn't know it had sardines until I told him, and he just smiled and said it was good.  I tasted it too, and it was, but I prefer mine with poached eggs added.  I usually eat my sardines or salmon/tuna at lunch.

Anyone concerned or heard about the salt with dextrose issue?  Being corn-derived?  
Posted by: Victoria, Monday, January 22, 2007, 7:39pm; Reply: 22
King Oscars by Bumble Bee Seafood, sells a tiny sardine.  The package says:

"King Oscar Brisling, the world's smallest, most delicate sardines, are taken from the pure, icy fjords of Norway.  They are lightly smoked (darn it!) in oak wood ovens and hand-packed in a variety of natural oils, spring water and flavorful sauces."  

I picked up a few, since I haven't found my perfect sardine yet:
whole, unskinned and containing bones
unsmoked
sea salt instead of regular salt
ideally, tiny fish

That's my wish.
Posted by: Brighid45, Monday, January 22, 2007, 11:21pm; Reply: 23
I like King Oscars but they don't like me, unfortunately. Could be the oak used in smoking, could be the sauces. *sigh* Great taste though.
Posted by: Lola, Monday, January 22, 2007, 11:26pm; Reply: 24
yes Tina,
dextrose is definately corn derived.......some table salts also have corn starch added.
it s a mad world out there!! lol
Posted by: Peppermint Twist, Tuesday, January 23, 2007, 4:13pm; Reply: 25
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?!!!

Posted by: Debra+, Tuesday, January 23, 2007, 6:15pm; Reply: 26
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 :)
Posted by: 107 (Guest), Tuesday, January 23, 2007, 8:41pm; Reply: 27
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!   ::) :D :-/ ::)
Posted by: Alia Vo, Tuesday, January 23, 2007, 11:23pm; Reply: 28
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
Posted by: 107 (Guest), Wednesday, January 24, 2007, 12:01am; Reply: 29
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!  
Posted by: MyraBee, Wednesday, January 24, 2007, 1:31am; Reply: 30
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!   ::) :D :-/ ::)


Myra, too!   ;D  

Smoocha!   :K)




Posted by: Mrs T O+, Wednesday, January 24, 2007, 1:47am; Reply: 31
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+
Posted by: 107 (Guest), Wednesday, January 24, 2007, 2:27am; Reply: 32
No, I've never heard of this, but definitely want to know more about it.  That seems like it would be false advertising!
Posted by: Victoria, Wednesday, January 24, 2007, 2:33am; Reply: 33
Alia and Tina,
Where do you get no-salt sardines?
Posted by: Mrs T O+, Wednesday, January 24, 2007, 3:34am; Reply: 34
How interesting that I just got an e-mail 'ad' for them from Dr. David Williams--they are called Blue Galleon.
Posted by: MyraBee, Wednesday, January 24, 2007, 3:35am; Reply: 35
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."



Posted by: MyraBee, Wednesday, January 24, 2007, 3:47am; Reply: 36
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.


:K)
Posted by: 107 (Guest), Wednesday, January 24, 2007, 3:56am; Reply: 37
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.



Posted by: 107 (Guest), Wednesday, January 24, 2007, 4:00am; Reply: 38
My Blue Galleon sardines packed in olive oil say "salt" on the ingredients, not sea salt.

Posted by: Victoria, Wednesday, January 24, 2007, 4:03am; Reply: 39
I haven't yet found a brand made with sea salt.  Any ideas?
Posted by: 107 (Guest), Wednesday, January 24, 2007, 4:05am; Reply: 40
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
Posted by: 107 (Guest), Wednesday, January 24, 2007, 4:13am; Reply: 41
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
Posted by: Victoria, Wednesday, January 24, 2007, 4:15am; Reply: 42
Thanks for the links Tina.  :-)
Posted by: 107 (Guest), Wednesday, January 24, 2007, 4:17am; Reply: 43
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.
Posted by: Laura P, Wednesday, January 24, 2007, 4:18am; Reply: 44
oh that looks fabulous, minus tomato, but yummer, it would be good on top of spagetti squash, like a type of primavera
Posted by: Vicki, Wednesday, January 24, 2007, 4:54am; Reply: 45
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.
Posted by: Vicki, Wednesday, January 24, 2007, 4:56am; Reply: 46
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!
Posted by: shoulderblade, Wednesday, January 24, 2007, 3:44pm; Reply: 47
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.
Posted by: 107 (Guest), Wednesday, January 24, 2007, 9:34pm; Reply: 48
Thanks, Vicki. That is a good idea. I will email the companies and try to let everyone know the replies.

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