Sardines: Epic Fail

So, sardines aren't what I had hoped.

First the good, sardines are a wonderful source of Omega-3 fatty acids and, what's more, they are relatively free in mercury--if you buy the right kind.

The last two days have been a learning journey into the world of sardine canning. Basically, buy the stuff from Europe and you'll be fine. Anything "American" is from China or Thailand. And...technically, not really Sardines.

Sardines, from the Nordic area of the world are a small fish called Brisling. A fish that is small, not very fishy, and (from personal experience) tastes a lot like tuna.

However, about 12 different fish are commercial sold as "Sardines." All of them containing less of the healthy stuff (fats and minerals) and much much MUCH more of the bad stuff (mercury).

I had a recipe for a "Sherried Sardine & Avacado Toast." Lots of healthy goodness...not so tasty.

The taste was like eating a tuna fish sandwich without any mayonnaise. It was horrible but it took a lot of Tabasco to get it down. Only time in my life I enjoyed the fresh veggies on my plate more.

Hope is there though. It tasted enough like tuna that some tinkering with the recipe could have promise. Sardines, good sardines, aren't cheap. But, for the health benefits, replacing one meal every week or so could be done.

Just not that same recipe...never again.