I have a hard time believing China as food exporting nation, but rather as barely able to feed it's population.
lxskllr
No Lifer
- Nov 30, 2004
- 57,423
- 7,605
- 126
Just ordered 72 cans of kippered herring, packed in water. These actually aren't my absolute favorite, but I like that it's just smoked herring, water, and salt. I wouldn't mind a touch more salt, but I'm not gonna quibble. German produced fish for just a touch more money than Chinese herring. Recommended!
https://www.amazon.com/MW-Polar-Her...&qid=1552432651&s=gateway&sr=8-2&tag=duc0c-20
https://www.amazon.com/MW-Polar-Her...&qid=1552432651&s=gateway&sr=8-2&tag=duc0c-20
ponyo
Lifer
- Feb 14, 2002
- 19,689
- 2,811
- 126
I have some Polar kippered herring in my pantry. I like that it's German and cheap compared to other brands. You should be set for awhile.
lxskllr
No Lifer
- Nov 30, 2004
- 57,423
- 7,605
- 126
Not as long as you might think. I'll have five cans a week some weeks. I try to get decent brands from dollar stores, but I haven't found any in awhile. When they showup, I'll clean off the shelves, and keep going back til they quit stocking it.
I was getting Beach Cliff pretty reliably, but I haven't seen it in awhile. What I suspect, is it comes from the same Canadian canning houses as King Oskar and Brunswick, but are seconds, so they'll stock them for awhile, then release them under the Beach Cliff discount name. They taste just as good as the better brands, but aren't nice whole fillets laid neatly in the tin(Though they infrequently are), They're mostly intact fillets, with some larger chunks here and there to get the weight up. I also like the retro label. It has appealing graphics :^)
ponyo
Lifer
- Feb 14, 2002
- 19,689
- 2,811
- 126
I just had can of sardines and can of anchovies with bowl of rice for dinner.
For sardines, I sauteed some onions; added little soy sauce and garnished it with some green onions.
To anchovies, I added some chopped raw onions, jalapeno peppers, fresh garlic, sugar, toasted sesame seeds, and fish sauce. I got the inspiration from salted shrimp sauce I make and decided to use anchovies instead. It was first time using canned anchovies this way and it turned out way better than I expected. I will be making this regularly going forward. Definitely successful experiment. I topped the rice with this anchovy dish and mixed it. It was so good I ate two bowls of rice.
For sardines, I sauteed some onions; added little soy sauce and garnished it with some green onions.
To anchovies, I added some chopped raw onions, jalapeno peppers, fresh garlic, sugar, toasted sesame seeds, and fish sauce. I got the inspiration from salted shrimp sauce I make and decided to use anchovies instead. It was first time using canned anchovies this way and it turned out way better than I expected. I will be making this regularly going forward. Definitely successful experiment. I topped the rice with this anchovy dish and mixed it. It was so good I ate two bowls of rice.
I first tried kippered herring years ago when Biglots had a lot of them on sale, so I brought a bunch. I enjoyed them.
lxskllr
No Lifer
- Nov 30, 2004
- 57,423
- 7,605
- 126
Years ago, a carpenter foreman for one of our clients got me to try them. I balked at first, but broke down and tried a piece. Delicious! One of the best food tips I ever got. It's a staple for lunches for me now. I actually first found the Polar kippers at biglots. After sampling a tin, I went back the next week and bought the 1.5 flats they had left :^D
lxskllr
No Lifer
- Nov 30, 2004
- 57,423
- 7,605
- 126
They aren't nearly as good as kippered herring imo. I wouldn't necessarily call them gross, but I'd be cool with never having them again. There's better choices in canned fish to choose from.
sportage
Lifer
- Feb 1, 2008
- 11,493
- 3,159
- 136
I prefer watered tuna for tuna salad used in a sandwich, but oil tuna for use in mac & cheese.
As a kid I hated mac & cheese, then one day my mother tossing in a can of tuna and that made all the difference.
Once in a blue moon I still crave mac & cheese with tuna, but I only add tuna in oil.
Adds flavor and moisture to the mac & cheese.
Ok, I lied, It was our maid and not my mother.
As a kid I hated mac & cheese, then one day my mother tossing in a can of tuna and that made all the difference.
Once in a blue moon I still crave mac & cheese with tuna, but I only add tuna in oil.
Adds flavor and moisture to the mac & cheese.
Ok, I lied, It was our maid and not my mother.
lxskllr
No Lifer
- Nov 30, 2004
- 57,423
- 7,605
- 126
I don't think I have wide enough experience to be an authority, but for kippers, King Oskar, and Brunswick are very good, and readily available. For value, the Polar kippers I linked above, and Beach Cliff are pretty good. Keep your eyes open at the dollar stores for Beach Cliff. Salmon from the PNW is excellent, and that'll showup at biglots around jul time. If it's left over afterward, it'll go on sale. This year, I got 5 boxes of salmon for $4/each. They were reduced to $5, then I got another 20% due to a sale event. I don't think brand matters. They just need to be wild caught from the PNW. AmericanTuna smoked in olive oil is delicious. That's my favorite variety from them.
MagnusTheBrewer
IN MEMORIAM
- Jun 19, 2004
- 24,135
- 1,594
- 126
Brunswick and Beach Cliff are the bottom of the barrel. The quality is so poor, they're inedible for me.
Ichinisan
Lifer
- Oct 9, 2002
- 28,298
- 1,234
- 136
I'd love to eat 5 cans per week, but there's this cumulative toxin called "mercury," ...Not as long as you might think. I'll have five cans a week some weeks. I try to get decent brands from dollar stores, but I haven't found any in awhile. When they showup, I'll clean off the shelves, and keep going back til they quit stocking it.
I was getting Beach Cliff pretty reliably, but I haven't seen it in awhile. What I suspect, is it comes from the same Canadian canning houses as King Oskar and Brunswick, but are seconds, so they'll stock them for awhile, then release them under the Beach Cliff discount name. They taste just as good as the better brands, but aren't nice whole fillets laid neatly in the tin(Though they infrequently are), They're mostly intact fillets, with some larger chunks here and there to get the weight up. I also like the retro label. It has appealing graphics :^)
ponyo
Lifer
- Feb 14, 2002
- 19,689
- 2,811
- 126
It’s kipper and not tuna so he’s fine. Mercury risk is overblown.
Well I brought some small cans of Season brand sardines and mackerel fillets in olive oil. I thought the local Walmart would have a wider selection of canned seafood.
nakedfrog
No Lifer
- Apr 3, 2001
- 58,152
- 12,327
- 136
Man I just opened a pouch of pink salmon. Talk about strong. I was going to eat it from the pouch but way too dry.
Well I just tried the mackerel in olive oil and it isn't bad at all. Not sure if I would eat this instead of tuna. Oh well I got the tin opened so I might as well finish it.
Good God!!! I have only eaten a few pieces of Mackerel for supper last evening and I just now threw up.
Well that the end of me consuming Mackerel.... I think I'll stick with tuna and every now and then, anchovies on pizza.
Well that the end of me consuming Mackerel.... I think I'll stick with tuna and every now and then, anchovies on pizza.
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