sardines v mackerel TS

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Sounds trivial but it's been a (fish)bone of contention in my house of late.

― Daniel (dancity), Wednesday, 26 November 2003 17:56 (twenty-one years ago)

Tinned? Mackeral is nicer, but sardines are more versitile.

― Pete (Pete), Wednesday, 26 November 2003 18:03 (twenty-one years ago)

Thinking of the real rather than the tinned variety.

Sardines are more versatile, but they're such a pain to de-bone.

― Daniel (dancity), Wednesday, 26 November 2003 18:07 (twenty-one years ago)

HOLY SARDINES!

― Huckleberry Mann (Horace Mann), Wednesday, 26 November 2003 18:52 (twenty-one years ago)

KIPPERS!!

― Eisbär (llamasfur), Wednesday, 26 November 2003 18:53 (twenty-one years ago)

Sardines are more versatile, but they're such a pain to de-bone.
-- Daniel (dancit...), November 26th, 2003

But the bones are edible, and delicious!

― Francis Watlington (Francis Watlington), Wednesday, 26 November 2003 20:21 (twenty-one years ago)

Mackerel for preference, rolled in oats and fried with bacon.

― Ed (dali), Wednesday, 26 November 2003 20:23 (twenty-one years ago)

Sardines, are great on the barbecue, with lots of lemon juice and rosemary.

― Ed (dali), Wednesday, 26 November 2003 20:23 (twenty-one years ago)

Not tinned sardines.

For ultimate Mackeral experience, see the publog last week. (Mmmm Slated Mackeral).

― Pete (Pete), Wednesday, 26 November 2003 20:28 (twenty-one years ago)

tinned sardines are best on buttered toast (tomato variety)

― Ed (dali), Wednesday, 26 November 2003 20:35 (twenty-one years ago)

I agree that sardine bones are good for you (I trust my missus' opinion on that one). They're just too numerous and thus too much like hard work. The other problem with sardines is that there always seems to be a bitter patch, which is foul.

Just had mackerel and tomato pasta for dinner. Yum, I could eat mackerel every night and not get sick of it.

Went to a sardine restaurant in Tokyo last year. Everything on the menu had something sardine in it - even the udon (fatter noodle) was made with sardine in the mix and accordingly had a weird grey hue.

― Daniel (dancity), Wednesday, 26 November 2003 21:29 (twenty-one years ago)

Daniel, gut your sardine, then pull on each side of the incision. When it's splayed just apply a bit of gentle pressure to the backbone all along it, when you turn it over you should be able to pull all the bones out in one go by peeling the backbone out. This also works with herring.

― Matt (Matt), Thursday, 27 November 2003 00:07 (twenty-one years ago)

TUNA! TUNA to thread!

― Pete S, Thursday, 27 November 2003 00:11 (twenty-one years ago)

mackerel because it have more omega 3

― the hegemon, Thursday, 27 November 2003 00:44 (twenty-one years ago)

Matt, thanks for the tip. I just get it wrong time and again. I tend to be on the mackerel side of the equation, but sardines in Turkish restaurants - classic!

― Daniel (dancity), Thursday, 27 November 2003 18:57 (twenty-one years ago)

sardines definitely.

― MarkH (MarkH), Friday, 28 November 2003 12:20 (twenty-one years ago)

I got some sardines in Sainsbury's over the summer and they still had scales on! Grrr. It took me ages and was really fiddly. Mackerel are good looking - they remind me of silver tabby cats.

― Madchen (Madchen), Friday, 28 November 2003 12:50 (twenty-one years ago)

two months pass...

Sardines in miso and soya sauce - ker-lassic

― Japanese Giraffe (Japanese Giraffe), Wednesday, 28 January 2004 18:57 (twenty-one years ago)

Sardines are always classic. But then, so is mackerel. I refuse to choose. Also, herring to thread.

― Matt (Matt), Thursday, 29 January 2004 00:55 (twenty-one years ago)

thirteen years pass...

i can't decide whether sardines are gross or enjoyable

― marcos, Friday, 14 April 2017 16:55 (eight years ago)

when i smell or eat them i think "these are kind of foul" but in the interim i think "mmm i want some sardines"

― marcos, Friday, 14 April 2017 16:55 (eight years ago)

tomato sauce, pepper sauce, toast, lush

― Raul Chamgerlain (Noodle Vague), Friday, 14 April 2017 16:56 (eight years ago)

im having some right now on the side with pita, hummus, ful medames and they are pretty good i guess. they are smoked sardines in olive oil with cayenne

― marcos, Friday, 14 April 2017 16:59 (eight years ago)

that sounds good to me

i get what you mean about the foulness, they're kind of texturally a bit gross

― Raul Chamgerlain (Noodle Vague), Friday, 14 April 2017 17:00 (eight years ago)

Yeah I don't hate them (quite like them at times) but their centrality in Portuguese cuisine is v hard for me to connect with

― briscall stool chart (wins), Friday, 14 April 2017 17:04 (eight years ago)

I had scrambled eggs on smoked piri-piri flavoured mackeral for breakfast the other day. It was delicious but I don't like way it's aroma keeps repeating on every burp till nightfall.

― calzino, Friday, 14 April 2017 17:28 (eight years ago)

grilled/fried sardines are good because you can eat the bones

i prefer mackerel though

― i n f i n i t y (∞), Friday, 14 April 2017 19:03 (eight years ago)

bloody mary sardines

― ||||||||, Friday, 14 April 2017 19:12 (eight years ago)

mackerel is great. i was on a regular evening diet of smoked mackerel + forced rhubarb + a baked potato earlier this year. grilled some (unsmoked) mackerel the other day with just some lemon. again a+.

butvtjen pasta con le sarde (it's the fennel and saffron in it) and obv sardines on buttered toast are both things where nothing else will suffice.

― Fizzles, Saturday, 15 April 2017 14:01 (eight years ago)

https://www.seafoodwatch.org/seafood-recommendations/groups/sardine?o=331
i thought sardines were a "best choice" in general. apparently it's pacific sardines, which are depleted rn. that sucks.
so mackerel it is! (one of the only "best choices" left). esp. smoked peppered mackerel.

― freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 15 April 2017 14:21 (eight years ago)

going to Lisbon in a few weeks, looking forward to sardines there

the Sri Lankan stores across the street all stock canned mackerel. is canned mackerel good for cooking?

― droit au butt (Euler), Saturday, 15 April 2017 15:57 (eight years ago)

apparently there is a Sri Lankan mackerel curry for which canned mackerel is the basic ingredient, answering my own question.

― droit au butt (Euler), Saturday, 15 April 2017 16:06 (eight years ago)

six years pass...

On a sardines kick, delicious

― calstars, Friday, 18 August 2023 03:52 (two years ago)

Spot near me does a pineapple anchovy 'nduja square pie and it is insane. Reminds me a little bit of mắm nêm nướng

― citation needed (Steve Shasta), Friday, 18 August 2023 04:00 (two years ago)

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