You are going to go out, You are going to recruit a Smuggler.
You can't be shy with the Unenlightened. They will laugh, they will look at you sideways, maybe a shade of pity behind their stares. Stand tall, be proud.
I'm not shy. I will ask anyone, including people I've just met. People who know nothing of the Society. If anyone within earshot says they are going on a trip, I will ask them to get me some tins.
And they just might. I tell them about Us. I mention the low low cost of a tin or two, and how those few euros, or yen, or pesos, or lira, or rupees is a small price to pay to see the smiles that will emanate from every part of my head.
Most people will forget as soon as you walk away, but those that know You, and want to see You smile from every part of Your head, will remember. And if they don't remember the first time, well, hopefully it's a long life, and the next time they go on a trip and you ask them, maybe they will remember.
My Mom really likes to see my whole head smile and she just got back from Turkey.
Look at those round tins!!
And here is a fine example of what I'm talking about, my friend Mr. Stone Finger does not enjoy the finer nuances of tinned sardines, but he is a Level 3 wine geek and foodie and spends his vacations meeting elderly men and looking at their vineyards. In the beginning good always overpowered the evils of all man's sins, no wait, sorry, Mötley flashback. In the beginning I would ask Stone and he would say "Yeah right." Then I asked again before he went to Italy and he brought me back a few delicious tins. Now he has returned from Spain and Portugal. I Said God Damn.
So, yes there seems to be a lesson or a moral or a bit of gloating going on here.
Don't be shy about Your Membership in Our Subculture. If someone is going on vacation, a family member, a co-worker, someone You met in a bar before a baseball game, hit em up. You might have to explain Your weakness for a fine tin, just tell them about the Sardine Society, but say it loud, the guy two stools over might be a Member, might even be Me.
Oh, and be sure and tell them to check those tins. No carry ons.
Sardines are not usually an ingredients that spring to mind when you make your own baby food - yet they're packed with omega 3 fatty acids and make a wonderfully healthy addition to baby's diet!
Fatty acids play an important role in infant nutrition. They help support the growth and development of baby's brain and give his immune system a boost.
But the goodness of sardines doesn't stop there - they are also a great source of calcium (especially when packed with their bones) and contain a range of other nutrients, including zinc, B vitamins, iron, manganese, copper and phosphorus.
A common concern when feeding fish to babies is their mercury content...
...but sardines, being both small in size and low on the food chain - contain either very little mercury or none at all, making them one of the safest types of fish for your baby to eat!
Another great bonus for parents is that sardines are relatively inexpensive, although quality does vary considerably from one brand to another and some of the cheapest varieties are also the most inferior in terms of taste and texture.
It's a good idea to check the label carefully and avoid buying sardines containing additional flavorings or preservatives for your baby. We also recommend avoiding those packed in a 'sauce', many of which contain added salt and (in our opinion) may taste anywhere from poor to unpleasant!
During the canning process, the sardines are cooked - and this softens their bones to the point where they can be crushed with a fork and safely eaten. Our babies have all enjoyed sardines mashed with their bones from around 7 months of age - but if you are concerned about feeding them to your little one, then look for boneless sardines instead. Do bear in mind, however, that they will have a lower calcium content than those with their bones intact!
How to Include Sardines in Your Baby Food
Sardines are deceptively delicious - so if you've never eaten them before, don't be put off by their less-than-appealing appearance (particularly if their skins are still on!).
Try these simple ideas instead - then your baby (and you!) will be in for a treat!
Make a simple and nutritious lunch by stirring mashed sardines into scrambled eggs.
Prepare a quick and easy salad by combining sardines with finely diced cucumber and cottage cheese.
Create a tasty topping for bagels or toast by mixing mashed sardines with cream cheese and a touch of sweet paprika.
Make a healthy sandwich filling for your baby by mashing sardines and avocado together, then finishing off with a little fresh, chopped cilantro.
Cook a delicious dinner for your baby with a decidedly Mediterranean flavor! Just saute a little garlic in olive oil then add fresh, chopped tomatoes. Cook until the tomatoes have broken down, then add mashed sardines and cook for a few more minutes. Toss with cooked spaghetti (chopped to size) or small pasta shapes and finish with a topping of chopped, fresh parsley!
I received 3 nice sardine cans from a Venezuelian fellow and green (or red) world activist.
Everyone knows that sardine workers in France have always been up in the first raw for social struggles… and elected the first communist mayor in the 100% catholic city of Douarnenez… (that was long ago). The same story seems to happen in Hugo Chavez' Venezuela where a sardine factory has been nationalized as a first national interest production and given to its workers for an exemplary ruling… As you can see on the can label, politic is never far from sardines…
Even sardines are standing in the can, wearing the red tomato coat of their workers… I heard Californian sardines were headind for a new recognition… beware of infiltrations…
"Unlike any sardine you’ve had before, premium Wild Planet Sardines are sustainably caught along the central California coastline which made Monterey’s Cannery Row famous."
I was at the West Bowl on a Quest for a tube of polenta. We were foraging and I'd already been by the Sardine Shelf to see if there were any new tins. I'm not quite familiar with this store. I have the East Bowl as the closest grocer to my house. But Truth be told, the West Bowl has a better selection of beer and tins.
And There They Were.
In a refrigerater filled with interesting fish and pickled items. Why they were there I do not know, but I was happily surprised. Perhaps they are a chilled luncheon favorite of a co-op member.
Typically I'm not in a rush to review anything. I still haven't paid my respects to the CRSC, but it's a rainy day, I've got a Serious Ragu alla Bolognese in a five and a half hour cook down, and the Wife is hungry again.
These are Old World and New World combined. Four fish with skin and bones. A very traditional tin in appearance. The oil is clean in both tins. In the Lemon Tin there are bits of lemon and a distinct lemonyness but it comes across as Lemon Oil not Lemon Flavor. The smoke is there subtly in the lemon oil and a bit more in the extra virgin.
These are beautiful fish. Tight skin, firm texture. Not as fatty as a colder water fish will be. Not melt in your mouth. And that's OK. These's are a Fine Fish. Smoke, Texture, Oil, Political Boundaries, Pricepoint, Packaging, Tradition, Flavor, Five Tins.
This is a Killer Tin at a Great Price. Go and Find It, Enjoy It, and Use It as a Gateway Tin to Enlighten the Uninspired. I'm still looking for the Marinara.
click pic to pop From their Website (which is lacking on sardine info):
Wild Planet is committed to providing the finest tasting sustainably caught seafood while supporting the conservation of wild marine ecosystems.
These Folks are giving Us a more traditional tin at a more traditional price. Extra Virgin Olive Oil, Water, Marinara Sauce, or With Lemons at a Suggested $2.99. California Caught.
I haven't come across them at my Local but they are on the web. If You find them around town let us know what you think and where you got 'em.
We're so glad to see so many of you lovely people here tonight, and we would especially like to welcome all the representatives of the California Highway Patrol, who are waiting for me and the Society after the show. We sincerely hope that you all will enjoy the show, and please remember people, that no matter who you are, and what you do to live, thrive and survive, there are things that make all of us the same. You, me, us, them, everybody people, everybody.
I know I've mentioned the virtues of Your Local Store of Ethnicity (LSE). Are you getting out there? Are you stopping in to see what tins they have? Today I returned to the Nordic House.
I had already purchased these tins on my last visit, but needed some accoutrements and advice; as it turned out I was in the right place. May-Brit, who might or might not have believed my Sardine and Bull story was extremely helpful. I told her my Norwegian intentions and she filled my plate. Jarlsberg cheese and Kavli Crispybread were her first suggestions. Next, she sliced me off some local Pork Rullepølse and Lamb Rullepølse, which she assured me was enjoyed in variation all over the Scandinavian Continent. She pointed out a tube of Kavli Cheese Spread and I couldn't resist (not the one with shrimp), after all May-Brit is Norwegian. Some baguette and baby greens and it's on.
I asked her about beverages of course. She sold me a Solo orange drink I thought the Wife might like. She didn't think there was any Norwegian beers around these parts. Fortunately there was one other customer in the store and He suggested Whole Paycheck.
As much as I hate to admit it Whole Foods does have a great selection of beer and a fine tin selection. Sure enough, they now have craft beers from Norway, Sweden, and Denmark. When I enjoyed the Sunnmøre tin, and the Gaffelbidder (both procured from the Nordic House) none were to be found.
I got a Beer HereDark Hops hoppy black ale, Beer HereMørke pumpernickel porter, Nøgne ØSunturnbrew smoked barley wine, and a Nøgne ØTiger Tripel abbey tripel. These are all imported by and probably package designed by Shelton Brothers. I'm not going to turn this into a beer posting, it's already a shopping posting, You can read about these beers everywhere else, but I am going to start with some Turbonegro and the barley wine just to kick things off.
What about the tins???
SilverSea Brisling Sardiner. One in Vegetablsk Olje (soybean), and one in Tomat Saus.
According to a label obviously stuck on the back during U.S. import, these are a North Atlantic product of Scotland packaged for Norway. The aftermarket label is titled "Norden" which is Scandinavian for Nordic apparently. No direct website or info out there so we're on our own. It does look like these are refered to as the Blue and the Red. Like, "Gimme a tin of Blue", nice. This reminds me of a Local up in Portland that A23 told me of. Where they keep the tins chilled in the fridge and when you stop in to get one for lunch they offer to pop it for you. Maybe someday we'll get more info/pics on that.
Another packaging note is the Blue tin is "Best før utgangen av 2008" and the Red tin "Best før utgangen av 2009". These are Brisling, so 8 to 10 tiny tots, smoked, skin and bones.
Let's start with the Blue. These are pretty fatty and rich for such a small wonder. I wonder how the aging effects a tin. They start out smokey and finish with a bit of sweetness, but they kind of disolve away too quickly. Hell, on to the Red. A bit firmer with a mild red sauce. The Sunnmøre is better. These are both Average. Three out of Five Tins Twice.
These would make an Amazing Sardicado Sandwich.
But let me tell you, the meats were Killer (the lamb dominated), the cheese really good and the cheese in a tube - is like crack. Sooo good. It's only got gouda, water, and disodium phosphate in there, and they keep it refrigerated at Nordic House. It is perishable. A smear of tube cheese, a leaf or two of lettuce and a sardine on that crispybread is unparalleled. This Nordic Antipasta Platter Works.
Well, to make a long story boring, Too Late, here's The Silver from the Sea. Twenty minutes of the Norwegian Fishing and Tinning Industry. At least watch the second reel - it ends well
Yeah, that's a lot. Skip that and listen to Norway's Greatest Export. If that's too much, well, at least stop in your LSE and see what They have.
As a form of Acknowledgment for her Continued Dedication to the Advancement of Knowledge and Appreciation of the Lowly Tinned Sardine I would like to present her with this:
Only I can't remember where I saw it and I spent all the money in the Society Strongbox on beer and tins.
So in lieu of this fine piece of Americana, I can only say Thank You, and hope that all Members of the Society will heed the Writings of Ms. Zimmer.
Society Member Piers Crocker is the Curator for the Norwegian Canning Museum, part of the Stavanger Museum (founded 1877). If your up that way stop in and say Skål.
