The Good, the Bad, and the Ugly 2013

BON APPETIT

King Oscar

ZOE

ALSHARK

TOME

ANGELO PARODI 

AUCHAN

VITAL CHOICE

VASCO DA GAMA

LIDER

MANNA

Campos Santos

ALVA

BEACH CLIFF

COLE'S:

BULLDOG-

INTERMARES:

FRINSA:

MATIZ GALLEGO

CANNERY ROW- 90

CANNERY ROW: IN OLIVE OIL

APPEARANCE:

NUTRITION:
Per serving. 1 to the tin.
Calories- 220
Fat Calories- 110
Total Fat- 12g
Sat Fat- 2.5g
Cholesterol- 15mg
Sodium- 280mg
Protein- 26g


PRODUCT OF:
Morocco

INGREDIENTS:
Sardines, Pure Olive Oil, Sea Salt


PRICE:
3.99

OVER ALL:
A very faint almost unnoticeable oil aroma upon opening. 3 fish to the tin. A very meaty fish, no patches of skin or bones. No fishy taste or after taste at all, A clean tasting oil. I was expecting a dry tin of fish as most boneless and skinless are, I discovered the complete opposite; a very moist, flavorful fish.. This is sardines for  for the non sardine eater. I finished the tin with out even touching a saltine. My only criticism is, I didn't order more. Would and will be eating again. 5 strong sardines.

MATIZ GALLEGO-89

MATIZ GALLEGO: IN OLIVE OIL

APPEARANCE:

NUTRITION:
Per serving. Two to the tin.
Calories- 114
Fat Calories- 65
Total Fat- 7.3g
Sat Fat- 1.3g
Cholesterol- 22mg
Sodium- 286mg
Protein- 12g


PRODUCT OF:
Spain

INGREDIENTS:
Sardines, olive Oil, Sea Salt


PRICE:
Thanks to Sardine Eater, Gina for this tin.

OVERALL:
A very faint oil aroma upon opening. 3 plump, scaled fish to the tin. A roe-filled fish, no fishy taste or after taste. Not a spiny fish; scales are not noticeable. A very meaty fish, as well as really good textured fish. I would and will eat again. 5 sardines

Happy 2013 and news

Happy New Year, Sardine Eaters! December was a busy month, from the birth of my new beautiful baby daughter to all the family holiday feasts that continued up past January (every fowl and four-legged beast imaginable, consumed), so no sardines were blogged about. Among the traditional Southern New Years' foods, did you remember to eat your New Years Sardines for a good harvest? Here are a few of the assortment I will try and blog about this year; some I'm excited to try and others not so much. A thank you to the sardine eaters who sent me tins of sardines to try out and the two cups of sardine pâté. I'll also be revisiting Beach Cliff, now that they are no longer produced in America. There will also be a  Sardine-off between America and Canada Beach Cliff tins.

In other news, "Mouth Full of Sardines" had a spot in Put an Egg on It   .#6 Check them out sardine eaters and enjoy more photos of Sardines. Any magazine that publishes about Sardines is always worth checking out!

Sardine reviews will commence shortly. So put down that greasy fried food, and let's pop a tin!