Wednesday, October 24, 2012

SULTAN -84

SULTAN: SKINLESS &BONELESS IN OLIVE OIL




APPEARANCE:


NUTRITION:
serv size 1/2 can
Calories- 200
Total Fat-16g
Sat. Fat- 4.5g
Cholesterol- 40mg
Sodium- 1000mg
Protein- 12g

PRODUCT OF: 
Morocco

INGREDIENTS:
Sardines, Olive Oil, Salt

PRICE:


OVER ALL:
No aroma upon opening. Four fish to the tin. A soft textured fish, a very succulent fish, not a dry fish, for being skinless boneless.. No strong taste or after. Reminds me of a good tuna cut, than a tin of sardines. If you or someone you know are still on the fence about sardines; try or suggest these. (not a traditional tin, but yo gotta start somewhere) I would eat again 5 Sardines.  (The sodium content is outrageous for this tin)






SULTAN: IN OLIVE OIL WITH CHILI PEPPERS




APPEARANCE:

NUTRITION:
Calories- 220
Calorie from fat- 170
Total Fat-19g
Sat. Fat- 19g
Cholesterol- 25mg
Sodium- 260mg
Protein- 10g

PRODUCT OF: 
Morocco

INGREDIENTS:
Sardines, Olive Oil, Chillies

PRICE:
1.49

OVER ALL:
A very unique aroma upon opening, almost a burnt rubber aroma. Three plump, scaled fish to the tin. Heat is detectable in this tin. A roe filled fish, Roe is very dry, gritty texture. Chilli pods are large in this tin, one pod is almost the length of the sardines. Scales are very noticeable in this tin. The fish posses an almost sweet after tone to them. A bitter taste hits you while eating. Further inspection shows these fish were not purged well. Contents remain inside., giving it the sour taste. A nice heat. I probably would not eat again. 1 Sardine.










SULTAN: WITH TOMATO SAUCE AND HOT PEPPERS

APPEARANCE:

NUTRITION:

Calories- 110
Calorie from fat- 60
Total Fat-7g
Sat. Fat- 3.5g
Cholesterol- 35mg
Sodium- 280mg
Protein- 11g


PRODUCT OF: 
Morocco

INGREDIENTS:
Sardines, Tomato Sauce, Hot Peppers

PRICE:
1.69

OVER ALL:
A deep tomato aroma when opened. Three plump, scaled fish to the tin. A roe filled fish, first bite was very grainy, innards all full of green goodness  Scales are not to noticeable  other than visual. No heat is detected, chilli pod is present. A really bland tin of fish, does not hold up on flavor by its self. Not a tin to eat alone, on toast or a dish perhaps. I may would eat again. 1 1/2 Sardine

5 comments:

  1. The larger the fish the less tasty, at least in the flat tin style is my experience. Thanks for the thorough review and warning.

    From one sardine eater to another,

    -Canned Meat Guy

    ReplyDelete
    Replies
    1. I thought that as well, it really depends on the location from where the fish is processed at, I've discovered. I've had some real off putting large fish, but I've also had some incredible good tasting large fish. Each new tin to me is always like a grab bag, I never know what to expect. Keep popping man! I like your taste test buddy on your blog.

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  2. Just ate my first ever Sultan Morocan Sardines (in oil), plain, no additions.
    From my experience, the best sardines were always comming from Morocco (not all are great though).
    This one is the: best tasting, best textured, best aftertaste canned sardine I have ever bought in US (in last 12 years).
    Skin + scale + eventual roe give it the complex flavor, and separate from what people in US are used to expect from canned sardines.
    And don't be afraid of potential mini internal remains, many little fish are eaten with their mini guts (anchovies, etc.), and in the most cases it actaully improves the flavor.
    Yes, it does, and it is safe for consumption.
    And I never inspect the abdomen of sardine, or take the fish apart before I have it, or separate the tiny bones; that is not how it is done. In a way it is disrespectfull to this vonderfull food.

    Didn't try the other two varieties from the posts above, but will give a triple A score to this one!

    ReplyDelete
    Replies
    1. That's great to hear! Some tins of fish with their stomach contents left in, adds a bitter taste to the fish. I'm a fan of roe filled fish, at times it can be gritty as sand, depends on the processing methods and season of the fishing habits. Keep popping those tins!

      Delete
  3. You are right about that one, Sir. Some of them do get ruined by the stomach remains; my guess is, some don't get cooked soon enough after they get caught... and I'll stop right there.

    Tonight I ate the hot version of this tin for the first time. And I'll agree with you on it - not really impressed.
    Couldn't taste the fish at all. I guess the smoky flavor killed it for me. On top of that, the fish was somewhat dry :(
    But I'll keep coming back for more of the plain ones, that I mentioned above. Those make me happy, and some Ale on top of them.
    Cheers, and thank you for this wonderful blog!!

    ReplyDelete