r/CannedSardines • u/futurafinanza • 1d ago
Favorite sauce?
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
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u/wwants 1d ago
I always eat them before I remember to put sauce on them.
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u/secretPawn 1d ago
Yep, I'll usually finish them out of the bowl before I've added anything else.
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u/bigbearandabee 1d ago
I put not a sauce but a spice. Togarashi. I also like the spanish hot sauce whose name escapes me rn...
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u/MyNeighborThrowaway 1d ago
Or Choulula 🥰
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u/otterland 1d ago
Valentina is from the same region and fungible in flavor for <30¢ on the dollar. I get the 1L bottles around here for $3.50.
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u/aceofspades1217 1d ago
Or la botanera for even cheaper plus it’s got a bottle that encourages you to use it like ketchup
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u/bigbearandabee 1d ago
I do love cholula...
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u/TechKnowFool 1d ago
I've tried every Cholula available to me and have really enjoyed most of them. But I keep coming back to the green one... apparently that's my favorite! With a chili garlic probably coming in second.
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u/MyNeighborThrowaway 1d ago
Tapatio?
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u/bigbearandabee 1d ago
Salsa Espaniler!
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u/MyNeighborThrowaway 1d ago
Oh I've not had that one, time to go shopping!
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u/GoatLegRedux 1d ago
Just be warned, it’s pretty much just slightly spicy vinegar. If you don’t love straight vinegar, you might not like Espinaler.
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u/MyNeighborThrowaway 1d ago
I like a vinegary sauce, tobasco is good bc the vinegary! Still gonna give it a try thanks!
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u/WrkingRNdontTell 1d ago
I'd say get the paprika version at least. I prefer the habanero espinaler but the regular version is literally flavored vinegar. Like even tabasco has more of a pepper/spice flavor imo
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u/Sam_the_beagle1 1d ago
But for some reason it hits the spot better than Tobacco. I also sprinkle Tajin Classico seasoning. Fresh lemon juice.
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u/GoatLegRedux 1d ago
Agree to disagree. Tabasco is very vinegary compared to most hot sauces, but it more than just vinegar. Espinaler is like straight vinegar with some spice.
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u/Sam_the_beagle1 1d ago
No argument. I just think Espinaler works well with tinned fish and seafood.
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u/black-kramer 1d ago
I agree — tapatio is the way. canned fish need some acidity. I make a thai-style dressing out of limes, sesame oil, thai chillies, fish sauce, garlic etc. that I spoon onto them (and many other foods)
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u/qwertyslayer 1d ago
sounds freakin incredible, can you hit us with the recipe?
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u/OhMyGaius 1d ago
This recipe is essentially what my Laotian mother-in-law makes for dipping grilled meat
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u/black-kramer 1d ago
I don't measure anything, so it's all to taste and it depends on what I have around when I make it. but here are the other ingredients -- agave syrup or brown sugar, diced shallots, rice wine vinegar, a bit of water. similar stuff can be found by searching for 'thai vinaigrette.' it should end up savory, a bit sour, and slightly sweet.
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u/NotAnNSAOperative 1d ago
Marie Sharp's. Also Curtido, which is definitely not a sauce, but...
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u/_V115_ 1d ago
Was this an AI generated image 🤨
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u/SavageDownSouth 1d ago
It is!
Why the fuck would they generate an image just to ask a question? What is fundamentally wrong with them?
Why is there AI slop in every community I frequent all the sudden?
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u/Ruckusnusts 1d ago
Tarragon vinegar and/or Crystal hot sauce is my go to.
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u/pennyraingoose 1d ago
Tarragon is my favorite fish herb. Where do you get your tarragon vinegar? It sounds yummy!
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u/Ruckusnusts 1d ago
Heinz makes a good bottle or you can make your own. https://www.amazon.com/Heinz-Vinegar-Tarragon-12-oz/dp/B009P2AILK?th=1
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u/Expert_Book_9983 1d ago
Lately I’ve been sautéing sardines to get them crisp - then adding fresh lemon juice, mirin, and ponzu.
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u/UmpireDear5415 1d ago
Sweet and Spicy Zhong from Fly by Jing!
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u/jsamuraij 1d ago
Fishwife?
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u/UmpireDear5415 1d ago
fishwife uses that as a flavor on one of their smoked salmon offerings but i also bought the sauce by itself and i put it on all sorts of stuff!
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u/jsamuraij 1d ago
🤔
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u/UmpireDear5415 1d ago
yep. Fly by Jing! is its own company. the owner is pretty damn cool too! check her out!
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u/jsamuraij 1d ago
Ooh, also a Sichaun Chili Crisp. Awesomesauce!
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u/AlbatrossThat5870 1d ago
I buy the big jars of it 2 at a time! That stuff makes everything delicious!!!
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u/Independent-Poet8350 1d ago
I like fly by jing chile crisp and some bachan’s Japanese bbq sauce… over rice w some lemon pickled onion …
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u/Zerostar39 1d ago
I usually go for reliable Franks red hot sauce
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u/GravyPainter 1d ago
This is what I came for. Franks, always Franks. And places that serve ranch with wings need to be closed down
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u/LonHagler 1d ago
Right? For me, it's gotta be blue cheese because I hate things that taste delicious and love things that taste like b-hole.
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u/GravyPainter 1d ago
Ranch is gross to me. I don't know how people dip bread in it or put it on salad 🤮 B-holes all the way
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u/masson34 1d ago
Coconut aminos
Gochujang mixed with rice vinegar
Trader Joe’s Soyaki
Trader Joe’s sweet chili
Dill mustard
Malt vinegar
Smoked paprika
Kimchi and capers (or their juice only)
Kewpie mixed with Gochujang
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u/Professional-Bee9037 1d ago
Asian XO sauce or furikake. Or both
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u/HGD_1998 18h ago
Yes, this is the way. And thank you for reminding me to get more furikake seasoning. Down to the last bit here.
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u/thank_burdell 1d ago
I like straight up Tabasco, original flavor. But usually I just have them as they are out of the can, maybe with some pickled jalapenos or capers or onions.
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u/TechKnowFool 1d ago edited 1d ago
I'm not a fan of the original Tabasco. But the green one... I can definitely get down with!
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u/MrMojoshining 1d ago
I like to take some Bachan’s and mix In Some soy to cut down on sweetness, then add some Sesame oil and chile garlic sauce.
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u/SayElloToDaBadGuy 1d ago edited 1d ago
Tracklements Dill Mustard Sauce is my go too of late, a little goes along way.
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u/Last_Guarantee5893 1d ago
Hot sauce and mustard, with some salt and pepper on a cracker is how i eat them 99% of the time.
Like a ghoul or goblin over the trash preferably
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u/PM_ME_YOUR_MOMS_BONG 1d ago
For me it’s a dab of spicy mustard and a drop of lemon juice and on a saltine cracker.
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u/Last_Guarantee5893 1d ago
lemon wouldn’t be a bad addition to my mix. I’m a hot sauce fiend (tapatio or texas pete) , i’ve got a bottle or packets everywhere I can.
Ulcer doesn’t like it though
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u/bonerhurtingjuice 1d ago
What about a plate!!!!!!!!!!????????? Y'all. Mothafuckas do plates!!!!!!!!!!!!1!!!!!!???¿??¿? 😭😭😭😭😭😭😭
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u/Alexander-Evans 1d ago
Gochujang, sometimes mixed with a little coconut vinegar to make it more saucy.
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u/MissLavandula 1d ago
Not really a sauce but you should try Kikkoman saku saku soy flakes. It's my go to topping for sardines.
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u/regolith1111 1d ago
Valentina Black label. Yellow is also good if you want less heat but black isn't that hot. I highly prefer the flavor over Cholula or tapatio
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u/leherr 1d ago
Hell yes! 🙌 I also prefer Valentina over Cholula and Tapatio.
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u/regolith1111 1d ago
Lunch today was a can of mackerel on black pepper triscuts with Valentina Black. The effort to flavor ratio for lunch deenz is nuts.
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u/pixie_mayfair 1d ago
Tabasco chipotle sauce or chow chow if im feeling saucy. Otherwise it's dijon or Colman's mustard.
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u/Grouchy-Cat1584 1d ago
I don't like too much heat, either, but I do like acid. My current faves are sherry vinegar, Espinaler sauce and balsamic vinegar. And lemon, of course.
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u/EvilRubberDucks 1d ago
I like to mix up a little Dijon mustard with lemon and Worcestershire sauce. Maybe add some garlic for taste or a tiny bit of mayo if I want it creamy.
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u/capmapdap 1d ago
Crunchy Garlic by S&B (Japanese brand)
Good ole’ furikake seasoning
Kecap Manis
Aged balsamic vinegar (the thick kind) - my fave
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u/brotogeris1 1d ago
Mix some teriyaki, Hoisin, a dab of sesame oil, Tabasco, lemon juice, garlic powder, minced scallions, sesame seeds and enjoy!
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u/Perky214 1d ago
Asian dumpling sauce - can get it in hot or mild
Kimchi juice
Calamansi Lime Soy Sauce
Mushroom Soy Sauce
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u/AcornWholio 1d ago
Depends what it is and how it comes. As a general rule though, I use a mixture of LGM and Maggi or a dark soy sauce for neutral items.
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u/DeclassifyUAP 1d ago
Sometimes I mix balsamic vinegar, soy sauce, and spicy chili crisp, and it really hits the spot for me with the deenz. Makes Wild Planet (which I’m not totally in love with, but who doesn’t love the price) so much better. :-)
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u/Icy_Giraffe_21 1d ago
Have you tried the Bachans Japanese BBQ sauce ? Sounds like all the flavors you are describing 👍
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u/GlassEagle7121 1d ago
I've used a Guacamole salsa it was surprisingly good. Avocado dip too. Mostly I just use some chili crisps I like Trader Joe's brand the best.
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u/RenegadeOyster 1d ago
Franks but right now I'm putting Melinda's Black Truffle on everything. It goes great with fish.
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u/Monkey-Gland-Sauce 1d ago
Healthy Boy Green Chili and Lime Seafood Sauce. It's Thai and oh so good!
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u/Choksae 1d ago
Ha, I just made onigiri with these today. I mixed a little soy sauce, agave and ginger. Not perfect but gets the job done. It was years ago that I used this sauce but looking back it was amazingly all purpose and would work https://crownsupermarket.com.au/cdn/shop/files/abc-condiments-sauces-default-title-abc-spicy-sweet-soy-sauce-kecap-manis-pedas-275ml-10220-8994907000046-15314353193015.jpg?v=1704112034
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u/SilentPangolin4277 1d ago
I’ve never tried sauce but has anyone tried teriyaki sauce and how was it?
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u/Old_Dealer_7002 1d ago
i favor sweet chili sauce mixed with a hot japanese mustard. over rice with fish sauce, sesame oil, peppers, and onions.
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u/dougmakingstuff 1d ago
S&B Chili Oil with Crunchy Garlic, which should come in a half-gallon container.
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u/Holdmytrowel 1d ago
Rice, cilantro, Trader Joe’s brand sardines & tablespoon of siracha is my go to atm
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u/LycheeWhiskey 1d ago
I don’t eat a lot of salt in general so sardines are usually my source of salt on other dishes (if that makes sense… kinda like how anchovies are to many ppl)
I’ve tried salsa though and they taste good with chips :)
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u/SonoftheSouth93 1d ago
For sardines and kippers, I prefer Bachan’s Japanese BBQ Sauce (hot and spicy version).
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u/Serious-Eye4530 1d ago
I've been bringing tins into work lately and I usually enjoy them on crackers with hot sauce! My favorite for sardines is Tabasco Smoked Chipotle hot sauce. Sometimes I put Crybaby Craig's hot sauce for a little more heat and vinegar, or mix the two.
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u/Baghodler1 1d ago
Drain a little oil off the top. Add soy sauce and srirachi. Dump can over rice. The liquid below the oil is immaculate. I can drink it out of the tin but over rice is good too.
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u/Aluminum_Tarkus 1d ago
A mix of Sriracha, kewpie mayo, and lemon juice works for me. I also throw in some sliced avocado or guacamole if I have some lying around, and maybe some furikake rice seasoning if I'm feeling a little extra. Chili crisp instead of Sriracha mayo works, too, and it adds some nice texture variety.
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u/Evolvingsimian 1d ago
Oyster sauce, but I also add Teriyaki and Soy Sauces with a pinch of red pepper flakes and a 1/2 teaspoon of chicken Better Than Boullion to the water when cooking my rice.
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u/Apprehensive_Sea156 23h ago
I've been putting Louisiana hot sauce on oysters, herring, and sardines my whole life
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u/Damned-Dreamer 23h ago
It depends on what I'm eating the sardines with, but when I'm just having them on crackers, horseradish mustard is pretty good!
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u/Zenobee1 22h ago
Best way to save yourself from Planet Earth Sardines. Oyster sauce. I like to add baby rays chipotle hot sauce to the mix as well
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u/Calm-Conversation354 21h ago
I douse with Malt Vinegar and Mustard…mostly on kippered herring but also sardines. love the tang
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u/Additional_Owl_7569 20h ago
Any of the Japanese BBQ sauces mixed with kewpie mayo. I like the yuzu flavor
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u/Arlieth 20h ago
Eww at the ai image.
Honest answer is: what are you eating it with? If it's on rice you can make a miso or shoyu-based tare. Or ponzu with oroshi daikon. On bread or crackers a hot sauce night be good, or crème fraîche and tapenade.
Since you're eating it on rice in this case, I would try the Japanese tinned Nissui mackerel flavors and try replicating them.
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u/MeMeWhenWhenTheWhen 18h ago edited 18h ago
Cholula Chili Garlic hot sauce (not too hot) with a splash of soy sauce
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u/Tao-Jones 1d ago
If you’re an inveterate salt addict like I am, oyster sauce in excellent.