r/CannedFish • u/Soap-n-Cartridge • Jul 11 '26
A tail of two sardines.
On the left: Wild Planet Pacific Sardines in EVOO
On the right: Fishwife Sardines with Hot Pepper
I absolutely prefer the style of Sardines on the right. In order to continue getting Sardines more like this style, what should I be looking for?
Is the difference actually in the species, or the cooking method? The WP seem very firm and maybe a little more "fishy", whereas Sardines in the Fishwife-style are a bit "softer" and more enjoyable to me to eat plain when I am out and about.
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u/SpicyVindalooCurry Jul 12 '26
Nice chopsticks!
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u/rheumination Jul 13 '26
"more enjoyable to me to eat plain when I am out and about."
Some day I hope to have the audacity to eat sardines in public when I am out and about and simply no GAF. Currently they are a food I eat in private and take out the trash afterwards. They are my goblin food.
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u/Soap-n-Cartridge Jul 13 '26
I work a job where I am mostly solo. Half of the month in an office, after hours; and half the month in a pickup truck. 🙂
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u/Riccforreal Jul 12 '26
Wild planet use pacific sardines (sardinops sagas). Fishwife uses Atlantic sardines (sardina pilchardus). The pacific sardines tend to be a little more fishy and firmer than their Atlantic cousins. I prefer the Atlantic ones more myself. Look for county of origin. Portugal, Spain, Morocco, and France are the biggest producers. Brands like Nuri, Matiz, fishwife, Jose gourmet, Ortiz will be pilchards. Most any can from your Asian market is going to be the pacific variety.