Ever since I wrote a post about sardines and decided they don’t scare me anymore, I’ve been on a quest to sample what’s available. They’re super-good for you, they’re sustainable and I was surprised to discover I like them!
We love anchovies, especially Ortiz, and we’ve always had a can or two of Beach Cliff sardines in the pantry. Those were my starter sardines. Don, a reader, commented that he liked King Oscar. I hunted those down – found them at Safeway – and they were indeed delicious.
Then I bought a cookbook, The Magic of Tinned Fish by Chris McDade. What a fantastic book! Many of us view tinned fish as snack food, but Chris makes the case for using premium products mostly from Spain and Portugal in a wide variety of dishes home cooks will appreciate.
The book includes a page with recommended brands, as well as websites where you can purchase these specialty items, but I wanted to see what I could find at my neighborhood grocery stores. I had to shop around, but I found Matiz wild-caught sardines in olive oil, as well at Cole’s wild mackerel in olive oil.
The Matiz sardines are absolutely fantastic. My new favorite brand. Sometimes the other brands look almost beat up, but these are plump and pristine. The taste is perfect. I ate them plain, right out of the can, but I can’t wait to try some of his pasta recipes.
Next, I wanted to try the mackerel. The author makes the case for abandoning tuna, which is over-fished and not sustainable. Dale, who grew up in Maine, was skeptical. He said mackerel is oily and fishy, and I was not going to like it.
Chris, the author, says you can use mackerel interchangeably with tuna fish, and he also features it in recipes, including pasta, salads and soups. I made simple mackerel salad today. Just some mayo and diced pickle, and it was delicious. It tasted pretty much like tuna. Dale was shocked at how good it was.
Prices vary, but the better stuff costs more. At my store, a 5-ounce can of Bumble Bee solid white albacore in water was about $2.99, while a 4.4-ounce can of Cole’s mackerel in olive oil was $3.99. A 3.75-ounce can of King Oscar sardines was $2.59, while the 4.2 ounce can of Matiz sardines was $3.95.
I’m not banning tuna from our household, but I can see myself substituting with mackerel on a regular basis. I would definitely buy the King Oscar sardines again, but those Matiz sardines are quite special.
The cost seemed reasonable to me, but some tinned fish can get pricey. Fresh, in some cases, is cheaper. Still, I like the idea of having fish in the pantry, and over time, I would like to try the premium brands of smoked trout, smoked oysters, squid, mussels, whole clams and octopus.
In other snobby food news, this article from the Washington Post says there’s a champagne shortage. If you have a favorite for the holidays, start looking for it now.
Impressive research, Donna. Gotta run to stockpile some holiday champagne! 🙂
We did!
I love canned sardines. As a lad in Scotland we used to go fishing for mackerel. They’re particularly easy to catch – don’t even require bait. We used to drop special mackerel lines ie 6 spaced bare silver hooks. When you hit a school of them you drop the line down then reel it in, with a guaranteed mackerel on each hook.
Not sure where I was going with this but I’ve never typed mackerel so many times in life!
I enjoyed your mackerel memories. My husband, the Maniac, said he sold them door-to-door, and they had to be a certain size because they were going to be canned.
I, too, like sardines and try to eat them more these days. I’ve tried various brands but will look for the Matiz! And I almost bought mackerel this week but decided to hold off. So glad to get your recommendation 😃
I hope you like it. I was astonished. A little darker than solid white albacore, but firm and in nice chunks — not like cheap tuna.
I have not had sardines since I was a kid and didn’t like eating the bones. Do they still come with bones in them? I might look for one of the brands you suggest and try them out. I often do canned tuna or salmon for lunch!
Sardines come both ways. These had skin and bones, but I’ve seen them boneless and skinless — just check the label carefully. The mackerel was boneless and skinless.
I am going to have to check out that book! I sometimes have a craving for sardines (in tomato sauce) on rustic bread. I would love to find other uses for the canned fish in my cupboard. Thanks, Donna!
Deb
The book has some nice sardine porn featuring rustic bread!
Ooh, now I want to find the great sardine brand you mentioned. I prefer the kinds with bones because they’re a great source of calcium. Still would love to experience a fresh sardine. I love seafood of all kinds. Except raw oysters. It’s a texture thing. .
I’m fine with bones as well. I couldn’t find any of these locally, but other brands of sardines he recommended are Cabo de Peñas, José Gourmet and Pollastrini Di Anzio. I hope you find some good ones!