What's everyone up to right now?

[Angrboda]

Enjoying a tin of Brunswick sardines in mustard dill sauce. I prefer tomato or oil, but am not one to look a gift sardine in the mouth. nom nom nom nom.

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There's 20+ species marketed as sardines world wide. Most are pilchards, true sardines, but not all. Organic only refers to the ingredients other than fish, like mustard or olive oil. So any sardines packed in water should be very clean.

Some of the best, like brisling, are not sardines, but sprats. These are very high in omega 3s and smaller than true sardines. Seek them on your tins. Norway, Poland, maybe Scotland is canning brisling. King Oscar is a good brand found in most grocers.

There's another excellent species, not anchovies, marketed as sardines, but not a true sardine, and I forget the name atm. Anchovies are a completely different animal.

Some herring is caught young and marketed as sardines. Omega 3s become more dense the older the fish and colder the water, making the young herring a bad choice if you have options like brisling. Some tins won't tell you though. They just say sardines and are allowed to get away with it. I can usually tell if it's herring after opening. This is typical of the rejuvenated American atlantic fishery. Even young herring is much higher in omega 3s than most fish and still very delicious. Some prefer it, so it isn't something to fuss about, unless you are adamant about a little more omega 3. Some canneries are canning sardines in fish oil. That's pretty cool, but you will pay for it.

Sardines have seasonal food supplies and are at their fattiest in the late summer and autumn. So if your tin or can has packaging dates this is good information for deciding on a brand.

If you live on the pacific coast (and probably any place with an active private salt water fishing community), a scoop of live bait is one of the best buys in the world of seafood. Depending on the location, current supply and needs of the commercial fishing boats, a scoop will cost between 15 and 30 bucks, run between 5 and 8 pounds; and provide LIVE sardines generally of a greater size for fresh grilling recipes. The heads are particularly delicious when cooked to a crunchy perfection. Sometimes I have to settle for live baby mackerel at the bait tanks. You'll find them very near the marine gas station in most harbors.

If I can make the West LA meetup, my plan is to show up with a hundred or so live fish in a sterile 40 gallon trash can. Pilchard sashime; primal sushi; escabeche; stuffed with a puree of pistachio and gorgonzola, wrapped in pancetta rolled in a grape leaf, and grilled (Sardinian style sardines); Portuguese sardinas assadas... whew, the canned stuff cannot touch fresh sardines. I have to stop.

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[pocaracas]

In portuguese, its sardinhas assadas.
Raw fish, remove the bowels, sprinkle with salt, throw them in the grill. wait a bit... turn over... wait a bit more... turn over again...wait just a little bit... put it over a slice of nice bread and eat!

Now the challenge... the sardine is still whole... one hand holds the bread, the other holds the beer... you teeth must sort out what goes in and what stays out... like fishbones.... while not dropping the sardine on the floor, because this is eaten while standing.
Not a favorite among children, but a delicacy among adults.




Oh, the bread... not any bread...

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Sliced just before you add the sardine over just one slice.
Preferably, baked less than one hour before the event, still warm... nom nom!

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(the trick is to use your hands, of course)



EDIT: image added.

[Angrboda]

In portuguese, its sardinhas assadas.
Raw fish, remove the bowels, sprinkle with salt, throw them in the grill. wait a bit... turn over... wait a bit more... turn over again...wait just a little bit... put it over a slice of nice bread and eat!

Now the challenge... the sardine is still whole... one hand holds the bread, the other holds the beer... you teeth must sort out what goes in and what stays out... like fishbones.... while not dropping the sardine on the floor, because this is eaten while standing.
Not a favorite among children, but a delicacy among adults.

Where I grew up, on the shores of Lake Superior, we have a similar fish which spawns in fresh water rivers. A smelting net, beer, courage, and the willingness to brave bitter colds and deprivation make "smelting season" a delight enjoyed by young and old. Fried and eaten whole. Oh how I wish to return to my home.

[Angrboda]

Enjoying a cup of milk oolong. God this stuff's expensive. Whatever possessed me to have such fine tastes?

[Silver]

Watching my shows, eating some candy, and not getting a flu shot just as I never get a flu shot.

[Nine]

I'm considering finally going to bed. I don't really want to though. I think today has been my most active day post wise for months and I've been enjoying it.

[EgoRaptor]

Watching MrRepzion on YouTube.

[Cyberman]

I've had no energy in me the last few days. Took some boxes of legal casepapers to Shell's from her sillysodders (solicitors) yesterday morning - i.e. Tuesday - in my Dad's car, then when I got home I just crashed into bed completely drained. I've been here ever since.

I miss my Sam so much.

[Angrboda]

I've had no energy in me the last few days. Took some boxes of legal casepapers to Shell's from her sillysodders (solicitors) yesterday morning - i.e. Tuesday - in my Dad's car, then when I got home I just crashed into bed completely drained. I've been here ever since.

I hear you. I need to stay up till about midnight to keep my sleep schedule in synch. It's 9:30, I just finished watching my movie for the evening, and I don't know how I'll last staying awake for three more hours with nothing to do.

I'm wishing things you don't want to hear me wish, so I'll keep that to myself. I just want it to be over.

[Cyberman]

I wish things all the time. Probably the same things you mention. May we both find closure.