I tried them for the first time today. They are VERY soft and fall apart with minimal pressure. They don't taste bad. They are lightly "ocean scented". The bones are extremely soft and can be eaten easily, which make them an excellent source of calcium. This is a nutrient fucking packed unit.
Only downside are the looks. My biggest concern was if I'd encounter any guts. I did not. But even then, at the end, it's limp falling apart steamed fish that's been sitting in water for months+.
Any sardine fags in here that can help me ease up with the looks?
I've never managed to try this shit because of the bones. They're so off-putting.
Anthony Reyes
Stick 'em in a sandwich so you can't see them. They're divine in sandwiches.
Gavin Hall
just stop being such a little bitch
Wyatt Peterson
>pic says "QUALITY YOU CAN SEE" >"wah I don't wanna look at it"
Josiah Butler
Season brand has them sans bones and guts. I just open em up and make sure there's nothing missed and then chow down.
Kevin Ramirez
I'm more of a mackerel in tomato sauce guy myself.
Sebastian Stewart
plus their cans are BPA-liner-free.
Ethan Myers
Hell yeah my dude, I lightly salt the brand I get and put them on crackers and other stuff. Never been offput by the looks, bears eat salmon raw. Be a fucking bear.
Henry Myers
Deenz and beenz reporting for duty. I usually have a can of deenz, steamed green beans, sunflower & pumpkin seeds and a cup of pearl Barley when I get home from the gym. Get the tomato sauce ones if possible or smoked. I got some smoked kippers this week,pretty goat.
What do the guts even look like? That's the thing that bothered me. I split the sardine open and saw a lot of slimy dark meaty weirdness that could have been guts, but I don't know. Ate it all up, anyway. The thought of that made chewing uncomfortable.
I did see a video though, showing that sardines do go through a process where they are gutted before canned.
Matthew Wright
Anchovies are the worst, WAY salty
Every other type of canned fish is great and they all taste essentially the same. Also the bones just turn to dust in your mouth.
They are a good snack, but kinda pricey.
I've never had any second guessing when it comes to the appearance. That might be because I've eaten fried salmon w/ the skin and whole, baked fish from a young age.
Carter Powell
>bones Get smaller sardines. You can't even detect the bones.
Xavier Evans
Truly the patrician choice.
Jack Butler
Canned fish is a good source of botulinum toxin
Hudson Garcia
This is gonna sound dumb, but it's the stuff that doesn't look like meat. Usually much lighter pink or darker than the meat depending on which organs. Also smooth compared to the muscle.
Aiden Flores
yeah sure if you don't live in a first world nation with pasteurization and food safety standards.
Ethan Edwards
I rather enjoy the bones especially in a sandwich, which kind of defeats the purpose of sardine. I like cheap $1 sardines in mustard sauce, eaten with the fingers.
I remember we would have deenz threads every so often with stuff like fishermen’s eggs, deenz on toast, tomato deenz pasta
Carter Thomas
Sterilization indeed kills most of the spores, but it also degrades 10 to 20% of the aminoacids, reducing the biological value of the protein.
Xavier Evans
UK anons gotta get on these, 40p a tin.
I eat them on toasted high protein bread with cherry tomatoes.
Cameron Ramirez
Lies
Chase Torres
Don't they have a lot of cholesterol?
Cameron Carter
dunno but they come in cans too taste great, no bones, sprats > deenz
Justin Davis
Well, I saw stringy dark veiny stuff but nothing smooth and pink
I'd also imagine guts would taste rank enough for me to spit the whole thing out but the taste was pretty clean and uniform all throughout.
Has anyone even encountered guts in a can of sardines? What are the possibilities?
Gabriel Sanchez
You have to reach a temperature of 120 ºC (248 ºF) in the innermost point of the product, located inside a metal can. That takes at least an hour in a giant pressure cooker, of course you wil see aminoacid loss, user.
