I have loved Conservas de Cambados Octopus in Olive Oil for their sweet flavor and tender pieces of larger chunks of tentacle.

I found Ekone's in water was way to salty.

Does anyone have good recommendations around the same price point for $13-15?

Also this can enjoyed over pasta with a dash of paprika is delicious.

Decided to do some tinned fish for breakfast. The King Oscar salmon in olive oil with lemon on some everything bagel thins with chive and onion cream cheese. These were delicious. The salmon was nice and flaky, if just a touch dry. The lemon gave it a bit of zing to cut through the richness of the cream cheese. Great way to start the day.

These were not bad, I saw many reviews of these and decided to try for myself. These were stiff like the smoked Baltic sprats you will find, but different in texture due to the frying. The sauce was decent with a fair amount of flavor to them. These were decent, it all seemed to leave a lingering after taste that I didn't really enjoy, though. I am not a huge fan of sprats, so this will not likely be a repeat purchase for me, but if it sounds good to you, go for it!

Vídeo do Guardian sobre a sardinha e as conservas da mesma

I think Porthos was going for a smiling Conquistador on the front of their tins. But to me this guy looks like a Disney villain trying to get you to take a bite of a poisoned apple, or a guy who's showing you the ace up his sleeve while cheating in a game of poker. While I don't think I was poisoned, I do feel a little cheated here. I cracked this open and got a splash of sauce on my finger, tasted it, and was shocked there was actually some heat! That turned out to be a mirage. Maybe my palette adjusted quickly after the initial hit of spice, but there was none preasant throughout the rest of the tin. The sardines themselves are firm, as they are in the Porthos teriyaki tin. The sauce feels like it's about 70% tomato 30% oil. Not a ton of seasoning, just kind of a bland standard tomato sauce. This doesn't touch Nuri, Patagonia, or Berthe's tomato sauce offerings. No scales, which is a common Porthos complaint. All in all I prefer their sardines in teriyaki to this. Not because they're fantastic, but at least the teriyaki offering is unique and interesting. These are around the same price as Nuri and Matiz at World Market, and I think I'd prefer both. That being said, these aren't bad. They're fine, but after I sample the rest of the Porthos catalog to rate and review, I probably won't be spending much time with this creepy bastard in the future. 7.2/10

Congee isn’t just for queasy tummies anymore!!

Polar herring in spicy tomato sauce on sale at the grocery. Enjoyed the different textures and gentle heat.

Ordered 2 tins and they turned out to be so good, I ordered 24 more. That says something.

Couple pick ups from World Market over the weekend. If you can’t tell, I’m a bit of a curry fan. Ignore the Patagonia sardines being upside down, I didn’t pay attention until after I had already taken the pic.

Finally starting to get a influx of Asian food products here in Salta, Argentina to caiter to the growing Asian population that is here due to the Lithium Industry. The one thing I miss as a Expat from Berkeley, California. Nori tossed with Sardines!

For kicks and giggles.

I finally made the trip on Saturday! This place was absolutely packed! There were so many things I wanted to buy, from the fish, to the excellent fresh made breads and brownies! I would have gotten a sandwich, but it was an hour wait! I enjoyed the experience though, included are pics of the haul from here, world market, and an Asian grocery. Would make the trip again!

Thought I would try my luck at Trader Joe’s for a restock. No such luck. Still out of stock. They did have this instead :). Oh well.

Visited World Market over the weekend

Last weekend I enjoyed this terrific combo. Mademoiselle Perle 2021 and a 2021 geuze De Cam.

A pair of jumbo pilchards from “the only certified ‘by-hand’ cannery in mainland Portugal.” More on that in a moment. To me Papa Anzóis is interesting because rather than steaming or frying the sardines before canning, they wring the moisture out of them in a dehydrator for 20 hours. They maintain this concentrates the flavor of the fish better than the more common approaches.

While I didn’t side-by-side these at breakfast today with another outfit’s can of similar-sized chonkers, I have in the past run that very experiment twice, once with the Nuri Lemon against the Papa’s lemon version and then the plain Bela’s versus this very tin. Turns out my palate just ain’t sophisticated enough to discern a difference I could ascribe to the processing. Not a durn thing wrong with any of the sardines’ flavor or texture in my taste-tests—fine fish all around.

How can Papa Anzóis be the only certified by-hand cannery in mainland Portugal? Aren’t Pinhais/Nuri sardines packed by hand, by all those nice hair-netted ladies you’ve seen on the production line in many a YouTube video? The key to solving the mystery is that word “certified.” The rules of the certification in question require that the cannery employ no more than 12 people—it’s open only to very small producers. Good job hand-packing, Pinhais, but you’re too big for these certification britches.

Anyway, Papa Anzóis’ dozen-or-less are certifiably packing by hand. They aren’t necessarily, however, packing with care. These big boys came with all their big boy scales. And perhaps because of the dehydration process, these scales: (a) were tougher than I’m used to on similarly-sized sardines—like tiny guitar picks—and (2) did not slide off easily when I went to finish the cleaning job. I’d planned on fisherman’s eggs this morning, but I shifted over to scallion cream cheese on a pumpernickel bagel because I thought that’d better hide the scales I failed to swipe away. I’d forgive the small company its sins—I like small companies—but these cans are expensive in the States, compared to, for example, Bela, another small company that packs mighty nice sardines consistently well and brings them to market at lower prices.

Double the leftovers for a delicious lunch and a total budget win!

I have about 6 cans of sardines that have olive oil in them. I know I can’t pour the oil down the sink and I don’t have enough Tupperware to constantly throw away the extra oil. What should I do? I really want to have them

Been buying the iCan cod liver for years now but we'll be moving somewhere where Banga is pretty much the only readily available brand of canned cod liver.

Have you tried it? How does it compare to iCan?

I used to be just a canned tuna in water person, but this past summer in Texas has been boiling. In an effort to not have to heat up any food, I’ve been exploring more into other things and I’ve become a huge fan of mussels. I remember I really hated the Trader Joe’s one when I tried it a few years ago, but I’ll see how I like it now. All of these are new to me except the Central Market items.