besides w/ crackers and mustard... lemme know...
have used them w/ marinara over pasta...
and kippered herring?
anything?
trying to get away from junk food for lunch and stuff...
I do like the King Oscar sardines
fixing to open a tin of Crown Prince kippered herring filets and have them w/ onions, pickles and mustard...
the Brits eat them w/eggs for breakfest... haven't tried that, yet...
and if I can find a good rescp....
perfect for camping down at Big Shell for fall reds and shark.
please leave out the neg comments...
I know they're not ev's fav.
In tomato sauce (cold out of the ice chest/fridge) with saltines is the only way I enjoy them. Onion slice and a chunk off a block of cheddar on occasion with it if I'm at my casa. I don't have the vision to be able to incorporate them into something else and still be tasty to me.
I have only been using the Beach Cliff sardines and kippered herring in water from Canada.
I will make a salad with Romaine lettuce, avocado, tomato, onion, jalapenos, granulated garlic, ground pepper and kosher salt. I will drain the sardines or herring and crumble before adding to the salad, top with shredded cheddar cheese after refrigerating for thirty minutes and eat as a salad or put in a heated taco shell.
One day I was too busy to go out for lunch, so, I opened a Beach Cliff sardine tin for quick bite. The woman one cubicle over griped the heck out of me over the "stink".....
Prefer Cliff's. Don't care for the big chunks in the more expensive brands.
Corn tortilla fish taco with whatever's in the frig, lettuce, onion, tomato, jalapeno, avocado, cabbage. It's all good.
King Oscar double layered with either jalapenos or the black peppered ones. They're almost 3 times the price of beach cliff but are absolutely superior
Beach Cliff with soy oil and green chilies/or w/o chilies...Drain put on plate ,mash and or rough chop.Put diced onions and splash of W Vinegar..Spoon on Saltine Crackers..A hunk of Rat Cheese at room temp is great on side
smoked oysters...:bounce:
get a sleeve of Ritz crackers...
spread some Philly cream cheese on cracker and top w/smoked oyster...
yer welcome...
other holiday snacks...
parisa on saltines( Medina Co. thing)..
spinach dip on a wheat thin...
my aunt made a soft white cheese w/ caraway seeds(chasing that recp) on Triscuits...
HEB caries Bar Harbor Skinless, Boneless SMOKED Sardine Fillets (Product of Gulf of Maine, Canada)
No skin, no bones, fins, heads or tails.
Plain or on cracker, it's a pure gourmet treat. Well worth the extra price but in a big portion tin. If you can restrain yourself, it makes two servings of BIG sardines about equivalent to two smaller size sardine cans.
Just posting this made me open a fresh can!
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