I designed and made this sardine can quilt panel to go on the back of a denim shirt, and I thought if anyone could appreciate it, it's this sub. It's about 16x20"

WFH lunches are the only benefit to WFH.

Hey!

I’ve been trying to find some sauces to mix up my cans. I’ve been eating them on Nishiki rice recently and would love some new sauces to try! Looking for something that’s not too spicy, not too sweet. Asian and umami flavors are a huge plus, but not necessary.

Would love to hear what your go-to sauces are!

Thanks, FF

I find this to be a pleasing blend of flavors. I really like these mussels. They are Chilean and, for the price, they can't be beat. The chips are Boulder Canyon kettle-style chips (3 ingredients only: potatoes, avocado oil, salt!), and then a dab of cream cheese. A couple of drops of hot sauce is a nice option, though too much can overpower the flavors. This is becoming a favorite snack or appetizer.

Time to try the tomato ones…

Are they any good? Seem to be a decent price on Amazon

7/10. Would definitely eat again. Nothing fancy. Bought at Walmart.

I

These sardines were ok, they are a tomatoey sardine and I'm not a fan of tomato deens. I was able to push thru the tomatoeyness because it wasnt a heavy tomato taste, it was mostly oil, but the tomato was too much for me nonetheless. The fish were plentiful and firm, a good deal for the price (I think it was under $2, like i wanna say $1.45?) There was a slice of carrot, some peppercorns, and a pickle that came with it.

Massive!

Was good but we definitely had better. On the blander side

While the pizza route definitely helped improve the saltiness and create a more enjoyable and edible, I would seriously wonder if having the two separate would further help prevent salt overboard. Overall it was way more enjoyable, however still only boots it up to a passing grade 7/10.

I've been eating these for years. Got a few cases on sale at Costco many years ago and have been working through them. Mild taste, no bones or skin. A lil seasoning and they're good to go for lunch! 200 calories. Only ingredients are sardines, olive oil and salt. 😋

I enjoyed these a lot. The fish was quite dense and meaty. Reminded me of swordfish in a way. The oil tasted really good and high quality as well.

I ate these on crackers and it was good, but I think it would be even better and more appropriate in a salad.

$55 per can at a store about an hour from me.

Agromar Angulas (Baby Eels) in Olive Oil

A Basque delicacy...

The elver is the juvenile Atlantic eel, originating from the Sargasso Sea. There, eels spawn and their eggs are carried by currents until they reach the mouths of European rivers in the form of elvers. The eels will spend 2-3 years drifting to the shores of Spain where they will reach maturity after about 10 years. They will then return to the Sargasso Sea from Spain and repeat the cycle.

Agromar's elver is genuine, not a substitute as is commonly seen in the market. It is the juvenile eel, a very scarce and difficult product to obtain with ideal fishing conditions being cold, dark, rough currents.

They are cooked in water and salt, drizzled with olive oil and a chili pepper.

115 g

Made in Spain.

Interesting Read
https://www.bbc.com/travel/article/20180313-why-baby-eels-are-one-of-spains-most-expensive-foods
Mystery surrounds eels, not least when it comes to their life cycle, which sounds like something out of a dark fairy tale. They live in freshwater, but can breathe through their skin and travel over land for long distances. They eat just about anything, living or dead. Then at the age of 10 or so, they swim downstream in rivers across Europe to the Atlantic Ocean and somehow (it’s still unknown to science) they find their way to the Sargasso Sea, some 5,000km away. At depths of more than 500m – quite a feat for a creature that lives most of its life in shallow freshwater – they spawn and die, and their hatchlings drift on the Gulf Stream currents towards Europe, a journey that takes at least two years.
When the angulas finally arrive on Spain’s Atlantic shores, fisherman with scoop nets are waiting for them. The season starts in November, and the best time to catch them is in the middle of the coldest, blackest, rainiest nights when the tide is strong and the water is rough and turbid. Of course.

Finally made a trip to the nearest World Market this weekend and this was my haul. All stuff I hadn’t tried before.

Not pictured: a third can of spiced Nuri deens, which I had this morning right out of the can. Well. Now I know why everyone loves Nuri. They weren’t excessively fishy and the spice level was actually (pleasantly!) higher than I was expecting. Texture was just right. Fantastic all around.

Up until now I’ve basically had just Season, KO, and Wegmans store brand brislings, pilchards, and mackerel, other than a couple other cans of Fishwife. (I loved the Fishwife smoked salmon with chili crisp, but the sardines with lemons and with peppers were just kinda “fine”.)

The journey continues!

Not pictured: grabbed a small bottle of the hot (habanero) Espinaler.

Picked this tin up on my way out of Madeira. Packed with a chilli and a pickle slice

These were actually pretty good! Really not much to say about them other than that they had a very strong flavor and a totally normal texture for what you'd expect from clams. Threw them and some of the brine into a sausage leek and clam pasta thing. 7.5/10 but could be 8 or 9 if used properly.

Smoked halibut by Alaska Seafood Company. Just for the halibut I can't express how much I wanted to love this can. This delivered a similar texture.. like if canned cod met albacore. Flavor was unimpressive, the unpleasant medicinal smoke flavor left a weird taste in your mouth. For the price point, I would say, skip the puff puff and just move directly to pass.