Wednesday, August 24, 2011

REESE- 36

REESE: LIGHTLY SMOKED BRISLING SARDINES IN GARLIC SAUCE APPEARANCE: NUTRITION: 
Calories- 170
 Fat Calories- 130 
Total Fat- 14g 
Saturated Fat- 4g
 Cholesterol- 35mg
 Sodium- 180 
Carbs- 1g
 Protein- 9g

  PRODUCT OF: 
 Scotland 

  INGREDIENTS:
Brisling Sardines, Soya Oil, Garlic Powder 

  PRICE: 2.89 

  OVERALL:
Garlic aroma is very prominent upon opening. A very mild, soft, flavorful small fish. No fish after taste; the garlic does not overpower the fish. A very lovely balanced tin of fish. The smoke flavor is very mild, just enough to make its presence known. I would eat again. Five sardines.



REESE: HOT & SPICY WITH VEGETABLES & OIL


APPEARANCE:




NUTRITION:

Calories- 80
 Fat Calories- 40 
Total Fat- 4g 
Cholesterol- 0
 Sodium- 368mg
Protein-10g 

  PRODUCT OF: 
 SPAIN 

  INGREDIENTS: 
Wild-caught sardines, Soya Oil, Carrots, Gherkin, Spices, Salt 

  PRICE:
1.99 

  OVERALL:
No aroma was really detected upon opening. Four scale-loaded sardines in the tin. After descaling, they possess an enjoyable heat. The fish are a medium, meaty fish. They are delicious fish. I'm not a fan of descaling your own sardines, but I must admit, these are pretty damn good-tasting sardines. (Best scale your own, I've had to date) Nice clean after taste. I would eat and descale these again. 4 1/2 sardines



REESE: SKINLESS & BONELESS




APPEARANCE:


NUTRITION: 

Calories- 110
 Fat Cal- 60 
Total Fat- 6g
Sat. Fat- 1g 
Cholest- 20mg 
Sodium- 260mg 
Protein- 12g 

  PRODUCT OF:
MOROCCO 

  INGREDIENTS: 
Sardines, olive Oil, Salt 

  PRICE: 2.00 

  OVERALL: A powerful sardine aroma upon cracking open the tin. Four very plump meaty sardines to the tin. A dry, crumbly fish, the oil is very clean tasting. Slight fishy after taste. I would probably eat again. 4 sardines.

1 comment:

  1. Interesting: three Reese's sardine products shown one from Scotland, one from Spain and one from morocco. To make things more interesting I use the Reese's boneless & skinless in water (low sodium) for my recipes and they are from Portugal.

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