tag:blogger.com,1999:blog-3415099528627401791.post9174093516559974933..comments2009-05-31T20:33:29.669-07:00Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3415099528627401791.post-58491978299952799552009-05-31T20:33:29.669-07:002009-05-31T20:33:29.669-07:00Philippe, <br /><br />You are a true fountain of sardine knowledge. Thank you! I hope to visit the Sardine Museum when I am in Europe again.Sashiminoreply@blogger.comtag:blogger.com,1999:blog-3415099528627401791.post-1909877347209255822009-05-31T15:00:59.213-07:002009-05-31T15:00:59.213-07:00Hello Sashimi<br />I've never seen this kind of tinned sardines in France. But I can recognize one of the oldest way to keep sardines. I've only seen that at fishermen's places. In Douarnenez (Britany) people still prepare sardines this way, sardines and salt in a preserve bottle kept at the bottom of the fridge for a week, emptying the juice everyday. Delicious with a glass of white wine !<br />On the mediterranean coasts, sardines are kept in any kind of barel, each layer spread with salt and pressed under a huge stone. The juice is highly proteined and known to be alike the famous roman <I>garum</I> which was the kind of ketchup Julius Cesar spread allover the empire as a civilised taste… Only spanish and portuguese workers still eat sardines this way in France, but never canned in this italian style.La Sardine Eblouiehttp://www.blogger.com/profile/05667044923142363422noreply@blogger.comtag:blogger.com,1999:blog-3415099528627401791.post-79505072044600843272009-05-30T09:42:06.092-07:002009-05-30T09:42:06.092-07:00Hi Philippe,<br /><br />Here are some pictures that can hopefully clarify what I mean:<br /><br /><A HREF="http://chefshop.com/mmCHEFSHOP/Images/PP_4830.JPG" REL="nofollow">A tin</A><A HREF="http://www.excelsiorfoods.com/images/salted_sardine_5kg.jpg" REL="nofollow">Another tin</A><A HREF="http://www.excelsiorfoods.com/images/salted_sardine_1kg.jpg" REL="nofollow">And one more</A><A HREF="http://www.greecefoods.com/sardines/sardines2.jpg" REL="nofollow">What they looked like after salt is rinsed off</A>Sashiminoreply@blogger.comtag:blogger.com,1999:blog-3415099528627401791.post-41615320541064708382009-05-30T03:42:06.954-07:002009-05-30T03:42:06.954-07:00Do you mean dry big sardines as the ones sold in wooden barils ? Or kind of anchovies filets in salt ? Do you have a picture ?La Sardine Eblouiehttp://www.blogger.com/profile/05667044923142363422noreply@blogger.comtag:blogger.com,1999:blog-3415099528627401791.post-33775572258238895122009-05-29T13:37:18.843-07:002009-05-29T13:37:18.843-07:00Has anyone tried the salt-packed sardines that come in those massive tins (usually found in Italian delis)?Sashiminoreply@blogger.comtag:blogger.com,1999:blog-3415099528627401791.post-83219123705475578892009-05-27T05:53:42.478-07:002009-05-27T05:53:42.478-07:00I live in a backwater. I've never even seen a chocolate sardine, say nothing of tasting one. But then again I've seen the Northern Lights<br />and I've seen a hawk on the wing.Gunnar Berghttp://www.blogger.com/profile/17451985764040900726noreply@blogger.comtag:blogger.com,1999:blog-3415099528627401791.post-10815343415096161442009-05-26T23:13:38.695-07:002009-05-26T23:13:38.695-07:00Now if only they made actual sardines dipped in chocolate. FTW.Arrrnoreply@blogger.com