Thread: Wild Sardine, Dried?

On 5/24/2010 1:53 PM, gtr wrote:
> As a big sardine fan, small oily fish of all kinds, actually I had to
> buy it.
>
> But what to do with this, I wonder?
>
> http://grab.by/4xRM
>
> Any ideas welcomed.
>
Soak them in water and wasabi and call them rehydrated sushi.

gtr <[email protected]> wrote:

> As a big sardine fan, small oily fish of all kinds, actually I had to
> buy it.
>
> But what to do with this, I wonder?
>
> http://grab.by/4xRM
>
> Any ideas welcomed.


gtr,

Brother and I would sit around snacking on sardines on Kavli crispbread
in the lab, with mugs of freshly tapped, ice cold Bud Light.

Best,

Andy

On 5/24/2010 3:20 PM, gtr wrote:
> On 2010-05-24 12:05:39 -0700, George Shirley said:
>
>> On 5/24/2010 1:53 PM, gtr wrote:
>>> As a big sardine fan, small oily fish of all kinds, actually I had to
>>> buy it.
>>>
>>> But what to do with this, I wonder?
>>>
>>> http://grab.by/4xRM
>>>
>>> Any ideas welcomed.
>>>
>> Soak them in water and wasabi and call them rehydrated sushi.
>
> I can put them in the freezer and call them ice cream, but I was hoping
> for something a little more realistic.
>
>

You made me smile as I think I feel exactly the same way on sardines.

I love fish, and in case of a few types, even canned is okay.

I would love a bunch of ideas for sardines. I do not like the strength
of their flavor on their own, but I like them enough to want them as an
ingredient. I'm guessing that makes sense to a few of the posters.

One of the must loved things I have tried in Europe were the fresh
seafood salads available up/down the western coast. Sardines, squid,
mussels etc., were all available. And yes, I most seriously miss being
there to get those fresh seafood salads.

Any ideas on the sardines?

Bob

On 2010-05-24 13:03:26 -0700, Bob Muncie said:

>> I can put them in the freezer and call them ice cream, but I was hoping
>> for something a little more realistic.
>
> You made me smile as I think I feel exactly the same way on sardines.
>
> I love fish, and in case of a few types, even canned is okay.
>
> I would love a bunch of ideas for sardines. I do not like the strength
> of their flavor on their own, but I like them enough to want them as an
> ingredient. I'm guessing that makes sense to a few of the posters.
>
> One of the must loved things I have tried in Europe were the fresh
> seafood salads available up/down the western coast. Sardines, squid,
> mussels etc., were all available. And yes, I most seriously miss being
> there to get those fresh seafood salads.
>
> Any ideas on the sardines?

None. I love sardines, smelt, kohada (gizzard shad), half-beak
(sayori), Spanish mackerel, saba ("horse" mackerel?). In Japanese the
entire class is called hikarimono; "shiny stuff".

But as they are dried, I think I need to figure out exactly what the
Japanese do with them. I got them in Marukai, a Japanese supermarket
in Costa Mesa, nearby.

gtr <[email protected]> wrote:

> As a big sardine fan, small oily fish of all kinds, actually I had to buy it.
>
> But what to do with this, I wonder?
>
> http://grab.by/4xRM

From what I gather, they are often used for making dashi (stock).

Victor

On 24-May-2010, Bob Muncie <[email protected]> wrote:

> I would love a bunch of ideas for sardines. I do not like the strength
> of their flavor on their own, but I like them enough to want them as an
> ingredient. I'm guessing that makes sense to a few of the posters.

In case you missed the thread a few weeks ago on Bittman's Pasta with
Sardines, it can be seen at:
http://video.nytimes.com/video/2010/...-sardines.html

A search of the NYTimes website for sardine recipe will give you quite a
few, including:
- Sardine and coleslaw po'boy
- Sardines in butter
and a couple of other variations on pasta with sardines.

Go fish!
--
Change Cujo to Juno in email address.

In article <2010052411530432739-xxx@yyyzzz>, gtr <[email protected]> wrote:

> As a big sardine fan, small oily fish of all kinds, actually I had to buy it.
>
> But what to do with this, I wonder?

Think of it as a piscine bay leaf. I love giving advice on things I know
nothing about. Seems sort of logical to me.

leo

In article <2010052411530432739-xxx@yyyzzz>, gtr <[email protected]> wrote:

> As a big sardine fan, small oily fish of all kinds, actually I had to buy it.
>
> But what to do with this, I wonder?
>
> http://grab.by/4xRM
>
> Any ideas welcomed.

I've seen stuff like that at the asian market and am curious about it as
well...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 2010-05-24 15:07:18 -0700, l, not -l said:

> On 24-May-2010, Bob Muncie <[email protected]> wrote:
>
>> I would love a bunch of ideas for sardines. I do not like the strength
>> of their flavor on their own, but I like them enough to want them as an
>> ingredient. I'm guessing that makes sense to a few of the posters.
>
> In case you missed the thread a few weeks ago on Bittman's Pasta with
> Sardines, it can be seen at:
> http://video.nytimes.com/video/2010/...-sardines.html

A
>
> search of the NYTimes website for sardine recipe will give you quite a
> few, including:
> - Sardine and coleslaw po'boy
> - Sardines in butter
> and a couple of other variations on pasta with sardines.
>
> Go fish!

They are not dried. I'm pursuing a task for dry sardines.

On 2010-05-24 18:51:54 -0700, Omelet said:

> In article <2010052411530432739-xxx@yyyzzz>, gtr <[email protected]> wrote:
>
>> As a big sardine fan, small oily fish of all kinds, actually I had to buy it.
>>
>> But what to do with this, I wonder?
>>
>> http://grab.by/4xRM
>>
>> Any ideas welcomed.
>
> I've seen stuff like that at the asian market and am curious about it as
> well...

So far the only things I've found is this from the Chicago Tribune some
time in the past:

-- paste begins --

Top Ten Top Ten - The Top Ten Japanese Restaurants in New York City

"If you want to see what`s coming in exotic Asian foods, they can be
found in your local health food stores," Haar said, as she passed
around a roasted almond and chopped dry sardine bar snack common in
Tokyo and apparently headed here.

In article <2010052421060272317-xxx@yyyzzz>, gtr <[email protected]> wrote:

> On 2010-05-24 18:51:54 -0700, Omelet said:
>
> > In article <2010052411530432739-xxx@yyyzzz>, gtr <[email protected]> wrote:
> >
> >> As a big sardine fan, small oily fish of all kinds, actually I had to buy
> >> it.
> >>
> >> But what to do with this, I wonder?
> >>
> >> http://grab.by/4xRM
> >>
> >> Any ideas welcomed.
> >
> > I've seen stuff like that at the asian market and am curious about it as
> > well...
>
> So far the only things I've found is this from the Chicago Tribune some
> time in the past:
>
> -- paste begins --
>
> Top Ten Top Ten - The Top Ten Japanese Restaurants in New York City
>
> "If you want to see what`s coming in exotic Asian foods, they can be
> found in your local health food stores," Haar said, as she passed
> around a roasted almond and chopped dry sardine bar snack common in
> Tokyo and apparently headed here.

I'm not quite sure I could handle that. <g> So far the best thing I've
seen is to use them for fish stock?

But I await further posts...

At least you were brave enough to actually buy them! I have not yet.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 2010-05-24 21:11:18 -0700, Omelet said:

>> "If you want to see what`s coming in exotic Asian foods, they can be
>> found in your local health food stores," Haar said, as she passed
>> around a roasted almond and chopped dry sardine bar snack common in
>> Tokyo and apparently headed here.
>
> I'm not quite sure I could handle that. <g> So far the best thing I've
> seen is to use them for fish stock?

Really? Well I have a taste for these things and have encountered many
a dry fish snack, but they are usually much smaller; tiny fish. At $30
a pound (I got .2 lbs for $5.98), I'm quite sure these weren't
*intended* for fish stock!

> But I await further posts...
>
> At least you were brave enough to actually buy them! I have not yet.

That's funny! Brave enough to buy something and then it sits there
across the room and arrogantly stares at me!

In article <2010052423114013370-xxx@yyyzzz>, gtr <[email protected]> wrote:

> On 2010-05-24 21:11:18 -0700, Omelet said:
>
> >> "If you want to see what`s coming in exotic Asian foods, they can be
> >> found in your local health food stores," Haar said, as she passed
> >> around a roasted almond and chopped dry sardine bar snack common in
> >> Tokyo and apparently headed here.
> >
> > I'm not quite sure I could handle that. <g> So far the best thing I've
> > seen is to use them for fish stock?
>
> Really? Well I have a taste for these things and have encountered many
> a dry fish snack, but they are usually much smaller; tiny fish. At $30
> a pound (I got .2 lbs for $5.98), I'm quite sure these weren't
> *intended* for fish stock!
>
> > But I await further posts...
> >
> > At least you were brave enough to actually buy them! I have not yet.
>
> That's funny! Brave enough to buy something and then it sits there
> across the room and arrogantly stares at me!

<lol> I'm sure you will figure out a use for it! Unlike sw and his
pork bung...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 24-May-2010, gtr <[email protected]> wrote:

> On 2010-05-24 15:07:18 -0700, l, not -l said:
>
> > On 24-May-2010, Bob Muncie <[email protected]> wrote:
> >
> >> I would love a bunch of ideas for sardines. I do not like the strength
> >> of their flavor on their own, but I like them enough to want them as an
> >> ingredient. I'm guessing that makes sense to a few of the posters.
> >
> > In case you missed the thread a few weeks ago on Bittman's Pasta with
> > Sardines, it can be seen at:
> > http://video.nytimes.com/video/2010/...-sardines.html
>
> A
> >
> > search of the NYTimes website for sardine recipe will give you quite a
> > few, including:
> > - Sardine and coleslaw po'boy
> > - Sardines in butter
> > and a couple of other variations on pasta with sardines.
> >
> > Go fish!
>
> They are not dried. I'm pursuing a task for dry sardines.

Bob Muncie, whose message I replied to, did not specify dried. My message
was for him, not you. Good luck in your quest.
--
Change Cujo to Juno in email address.

On 2010-05-25 06:11:29 -0700, l, not -l said:

>> They are not dried. I'm pursuing a task for dry sardines.
>
> Bob Muncie, whose message I replied to, did not specify dried. My message
> was for him, not you.

I understood that, but was just trying to slow the inexorable topic drift.

Still, I'm delighted that it is the longest running thread which hasn't
disintegrated into direct name-calling and accusations. I figure from 6
to 8 posts is the absolute maximum before any thread at all turns into
a brawl.

You asshole! OOPS! :-)

On 25-May-2010, gtr <[email protected]> wrote:

> On 2010-05-25 06:11:29 -0700, l, not -l said:
>
> >> They are not dried. I'm pursuing a task for dry sardines.
> >
> > Bob Muncie, whose message I replied to, did not specify dried. My
> > message
> > was for him, not you.
>
> I understood that, but was just trying to slow the inexorable topic drift.
>
> Still, I'm delighted that it is the longest running thread which hasn't
> disintegrated into direct name-calling and accusations. I figure from 6
> to 8 posts is the absolute maximum before any thread at all turns into
> a brawl.
>
> You asshole! OOPS! :-)

You dried sardine nazi 8-) - There, we've reached bottom.


--
Change Cujo to Juno in email address.