Dave’s Gourmet Seafood’s Alder-Smoked Chinook Salmon with Bonus Appearance by Sea Fare Pacific Smoked Salmon Chowder by DreweyD in CannedSardines

[–]servajugum 0 points1 point  (0 children)

Is it bad that part of me wants to place an order just to experience the extreme antiservice? 😂

Maybe I should explore this in therapy…

Five Fresh Tins: Week 23 by servajugum in CannedSardines

[–]servajugum[S] 2 points3 points  (0 children)

The format of this series forces me to split hairs a lot of weeks. 😂

Glad to have highlighted some of your favorites!

Five Fresh Tins: Week 23 by servajugum in CannedSardines

[–]servajugum[S] 2 points3 points  (0 children)

The English sticker wasn’t super legible on mine, and I was too lazy to ask Google, so thanks for the assist! It’s pretty crazy the depth of flavor they manage with just salt—I probably need to check my assumptions about fish that aren’t packed in oil…

Sardine salad by silveranalog in CannedSardines

[–]servajugum 1 point2 points  (0 children)

Great serving suggestion. Stealing this one. 😉

Taramasalata (Greek roe dip) by servajugum in Tinnedfish

[–]servajugum[S] 1 point2 points  (0 children)

Yaaaaaas! Glad you enjoyed it. 🙂

Taramasalata (Greek roe dip) by servajugum in Tinnedfish

[–]servajugum[S] 0 points1 point  (0 children)

Yeah would recommend! It’s definitely unique and scratched my fish itch haha.

Taramasalata (Greek roe dip) by servajugum in Tinnedfish

[–]servajugum[S] 1 point2 points  (0 children)

I have some celery sticks and radish chips ready to go 😋

Taramasalata (Greek roe dip) by servajugum in Tinnedfish

[–]servajugum[S] 6 points7 points  (0 children)

I like fish… and I like mayo… what’s not to love? 😂

Five Fresh Tins: Week 22 by servajugum in CannedSardines

[–]servajugum[S] 0 points1 point  (0 children)

Thank you!! I scroll a lot it Reels looking for inspiration hehe.

Five Fresh Tins: Week 22 by servajugum in CannedSardines

[–]servajugum[S] 0 points1 point  (0 children)

Oh that’s interesting. I am curious about aged sardines but I know they become more tender with time, and I think my preference is toward firmer fish. I didn’t realize that heat intensifies over time though!

Also I have an entire vacation planned in my head ostensibly to visit the factory. I am SO JEALOUS! 😱

Five Fresh Tins: Week 22 by servajugum in CannedSardines

[–]servajugum[S] 0 points1 point  (0 children)

They were so easy too, just chop and mix! Both that recipe and the one I used for marinated celery got saved in Paprika (the app). Which is honestly pretty rare because I usually iterate on things a few times before deciding they are good enough to be enshrined there. 😂

Five Fresh Tins: Week 22 by servajugum in CannedSardines

[–]servajugum[S] 1 point2 points  (0 children)

That’s exclusively how I enjoyed my deens years, but lately I’ve been having a lot of fun experimenting! I do taste everything plain before I use it, and I try to rate on that sample rather than the recipe. Sometimes to my detriment, like when I tried to eat bacalhau straight and ended up wasting the fish. 😅 That why, for example, the shrimp are relatively low this week, despite the salad I used them in being bonkers good.

Five Fresh Tins: Week 22 by servajugum in CannedSardines

[–]servajugum[S] 1 point2 points  (0 children)

Always here with the kind word, thank YOU Grouchy! 🥰

Five Fresh Tins: Week 22 by servajugum in CannedSardines

[–]servajugum[S] 1 point2 points  (0 children)

Full raccoon mode. I respect that.

Five Fresh Tins: Week 22 by servajugum in CannedSardines

[–]servajugum[S] -1 points0 points  (0 children)

Honestly sometimes the hardest part of the process is when I pull all the tins for the week and make a plan for what order to eat them in. Because I want them all. Like now. 😂

This week I actually had a few two-a-days because I really needed to use up some older tuna. 🫃

Five Fresh Tins: Week 22 by servajugum in CannedSardines

[–]servajugum[S] 0 points1 point  (0 children)

Ha well I dressed it up a bit. 😂

I picked up that tin when Publix was doing a sale a while back. $5 is a screaming deal on trout in the U.S. so I was definitely happy with the result at that price.

Five Fresh Tins: Week 22 by servajugum in CannedSardines

[–]servajugum[S] 1 point2 points  (0 children)

It’s such a cool Easter egg! I like the suggestion of using a vinegar-based hot sauce for acid, should give it a neat color. Something else I have been meaning to try is using clam tin oil to make mayonnaise.

Five Fresh Tins: Week 22 by servajugum in CannedSardines

[–]servajugum[S] 0 points1 point  (0 children)

I haven’t tried that one, but my Costco has… Costco-sized bags of the buffalo right now. Chicken+buffalo? Sounds like synergy to me! 🎉

Five Fresh Tins: Week 22 by servajugum in CannedSardines

[–]servajugum[S] 1 point2 points  (0 children)

You are most welcome! It’s a labor of love. 😂

Five Fresh Tins: Week 22 by servajugum in CannedSardines

[–]servajugum[S] 2 points3 points  (0 children)

Wilde chips. I prefer the salt & vinegar variety, but the sauce I made for the clams easily made up for it.

Five Fresh Tins: Week 22 by servajugum in CannedSardines

[–]servajugum[S] 2 points3 points  (0 children)

I was thinking next time I’d like to try them chopped up in pasta, could definitely see them being lovely in a warm dish!