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....are fucking lovely! Mash 'em up in a bowl with some butter and black pepper, then spread thickly over toast.

Can't believe lots of people don't like them.

yuck

Have you tried them, or are you commenting from a position of ignorance?

Sardines are gurt lush and anyone who thinks otherwise is a fool!

I can confirm that sardines are indeed lush.

Only the ones in tomato sauce !

toasted


lush !

When the seagulls follow the trawler, it's because they think sardines will be thrown in to the sea.

Thank you Eric

lets be honest that is a fantastic quote and the mans a genius.

a press conference about his ban from football for assult and he comes out with that.

I've never tried sardines. I'll make a point to do so should the opportunity ever arise.

1..cook some toast pref brown let it go cold.
2..spread said toast thinley with mayonaise.
3..add a layer of thinley sliced hard boiled egg.
4..then add your sardines after mashing them.
5..add a layer of thinley cut ripe tomato.
6..drizzle lightly with olive oil..not to much.
7..season with black pepper.

I like to lightly grill mine to heat it up..but its delicious and filling hot and cold.

even the thought of sardines turns my stomach

I don't mind sardines - but would not eat them out of choice.  Did try whitebait recently, didn't like that! :fish:

seabass is the food of kings, along with grouper and red snapper

Sardines are the devils work. Most fish are.

mmmmm Anchovies.

Pilchards  :eatkf:

Tinned fish of any variety should be compulsory for all sentient beings.

Sardines of any sauce variety, pilchards, tuna, anchovies. All cold and straight from the tin, spooned out and digested with gusto.

Sardines from Greece are shit.

Sardines (bloody enormous) from Spain are the best ...

Sardines with salad, lemon and a cool glass of white wine at lunchtime - ace!!

Not a fan of sardines, too bony for my liking. Conversely I like anchovies and whitebait.

And fish from a tin (anchovies and tuna apart) is just not the done thing.

Tans has it spot on.

I was going to get a nice big Sea Bass to do on the BBQ last weekend, couldn't find any though so did a couple of large Mackerel stuffed with dill and lemon and then steamed them on the BBQ in tin foil. Gert lush.

Cod roes coated in seasoned flour and pan fried in olive oil and butter until they go crispy on the outside.

Any good? I larve 'em.

Whitebait are pretty sexy too. Eating a whole fish, head and all - way to go.

I went to Rick Steins Seafood Resturant at the weekend.... had a whole Dover Sole.... it was fishalicious.....

Was it very expensive?

total bill, £129.

That was for me and the wife, 3 courses each, I had a few glasses of wine.... so I guess it is a bit pricey but it was a one off celebratory thing...

Food and service was top class.

My constant supermarket purchase is John West Mackerel in mustard sauce, i could quite easily live on those (and lager)

Now you are Talking !

On the Costa Del Sol,  I like nothing better than to spend a long lunch on the beach with sardines (grilled over charcoal), salad, olive oil , lemon & crusty bread washed down with loads of Sangria.

Tinned stuff makes me throw up.

Tinned mackerel was invented by the gods as a treat for mere mortal humans. Lovely.