Upon opening the can I saw some handsome looking fish caked in coagulated butter. "Hmmm, I must be doing something wrong here" I thought and tried to translate the heating instructions on the back of the box. Blah, blah, blah, pan, blah blah blah, medium heat, blah, blah, blah, 3 to 4 minutes. I've never had to heat my sardines before. This is Exciting, I thought.
But upon sitting down to what I thought would be a delightful treat I was sorely disappointed. The butter, garlic, parsley trio was just too damn much and overpowered everything. The smell permiated the room. They were difficult to eat and did not at all go with the beer I was trying to enjoy. I was spinning into the void of frustration so much that I had decided the mussels had sucked too. They were probably fine. I was despondent that my first affair with my arsenal of French fish was a bust.
I am certain that the next tin I open will be absolutely fan-flipping-tastic.
This butter, garlic freakout gets one tin.