In addition to the big brands of canned tuna the wider more pungent world of canned fish can be more challenging. Put simply many people don’t want their fish to taste fishy which is why tips like how to fix fishy salmon are so popular. These products are often criticized for being too fishy and canned sardines are particularly true. But this aversion isn’t shared by much of the world; in fact in Spain and Portugal in particular canned goods known as conservas are a popular part of tapas bars and canned fish particularly sardines are a highlight.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Canned Fish Files w/ Matthew Carlson | 2022-01-12 01:15:33 |  585,290 Views |
How to Eat Canned Sardines (REMOVE THE FEAR)
Gareth Maccubbin founder of New York City bar Maiden Lane is bringing the conservas experience stateside and he’s well aware that many people have an aversion to canned sardines. Chowhound caught up with Maccubbin to get his perspective on how sardine skeptics can embrace the fish. His top suggestions? Start small and be picky about your source.
Most people worry about eating canned sardines because they fear an overpowering fishy taste. To avoid this Gareth Maccubbin says "I would recommend getting small sardines in oil from Spain or Portugal and trying them straight from the can with a variety of accompaniments." Most canned sardines are canned in soybean oil which has little flavor to balance out the fishy taste. Instead look for a brand that is canned in olive oil which brings a pleasant familiar flavor to the table.
Additional ingredients can also help mask the fish’s natural flavors. For example Maiden Lane sells canned sardines in olive oil flavored with everything from lemon to tomato; you can even find cans where the fish has been fried in flour and braised with onions and sweet red peppers before being preserved in olive oil.
