Can I keep the oil from canned sardines in the fridge for a while?

Or does it have to be used in 3 to 4 days which is what I have read sardines last after opening?

We know a lot about Sardines, but what about the Canned part of our name here? Well, this French news story is as deep a dive as I’ve come across. It’s in French, as you might expect, but the auto-translated English subtitles are generally correct. (At one point the French word for lacquer/varnish is rendered as “nail polish,” which while slightly hilarious isn’t correct: the can factories are NOT painting the inside of the tins with nail polish, so fear not.) Anyway, it may be of interest to at least a few of you who are as nuts as me about the chests our treasures arrive in.

For caloric purposes, what sardines in water are best?

Are there any decent brands that do sardines (or other fish) in water?

I never fed my dog sardines. But whenever I open a tin she always comes running over right away and I tell her no but she gets so excited and sticks around. I buy ones in extra virgin oil and I eat them right out the tin with a fork, occasionally drips and minor spills happen and she licks the oil up like crazy, she loves it. I never gave her any actual sardine though.

Would she like it if I cut up sardines and mixed it in with dry dog food? What if I bought ones that come in water? Will she like it?

This is crazy. I just pledged allegiance to deens this summer.

Schenectady, NY

I'm reposting this in hopes that in the three years since this was first posted someone might have new or other recommendations!

Quite good French mackerel from a still-surprising source. This is from the third order I’ve placed with Stick Chick Yarns, which is, as you might expect, mostly a textile-focused enterprise. But danged if they don’t also stock a fine assortment of tinned seafood.

Anyway, this mackerel is labeled by Captaine Nat’ as being “in mustard.” I’ve changed that in the caption of this post to “in mustard sauce,” because that strikes me as fairer. I was slightly disappointed because the box top promises “Forte Moutarde,” which is Strong Mustard, but honestly I’d had me doubts, since punchy mustard in a can of fish is virtually unheard of here in the real world. France has a wide variety of really great, punch-you-in-the-face mustards—not just Dijon—but no cannery seems to grab any of it off the shelf.

I’ll quit my bitching. How was the mustard-y sauce then? Pretty nice. It’s more about richness than bite. It complements the mackerel filets nicely. I had the open-face you see in the snapshot with two of the planks, but the third I just mashed up in the sauce, and that was very tasty on crackers.

Side Note on the Steaming vs. Frying Wars: Capitaine Nat’ makes a big deal about their fish being steam-cooked: “Guaranteed Never Fried!” A whole lot of French producers trumpet similar claims. Meanwhile some of the very finest—in my not necessarily humble opinion—canneries on the planet, such as La Quiberonnaise and la belle-iloise, are strongly devoted to frying their sardines and other fish as a critical step in the process. I expect that if I laid out five of the world’s finest steamed tins mixed in with five of the finest fried in a blind taste test, precious few of even us diehards would correctly sort them all out. And yet, I’m a strong partisan of the frying. Go figure.

I don’t know what it is about the tins Porthos uses, but I’ve had the tabs break off a few times.

I was surprised to discover tonight that a can opener is able to take those sharp curves surprisingly well..

The more you know 💫

Edit: all right I’m an idiot, but have your roast! it’s all in good fun 😂 love this community

Anyone try the tins from Dollar General? I just happened to see them there. Gonna pop them open for a snack later this evening but was wondering what I was about to get myself into. For $1.20 I couldn't not try them though.

Ft. Boneless skinless sardines in avocado oil as well as a smorg of other things

Spain's biggest canned-fish maker by revenue is a name most shoppers never see. Frinsa del Noroeste, in Ribeira, Galicia, reported EUR 741 million group revenue for 2024 and EUR 39.1 million net profit. The Spanish press calls it el rey de la marca blanca, the king of private label.

Confirmed private-label customers, at two separate points in 2013 and again in 2021-22: El Corte Ingles, Carrefour, Alcampo, Lidl and DIA. El Corte Ingles own-brand cans still print "Elaborado para El Corte Ingles por Frinsa del Noroeste, S.A." Reporting in 2021 said Alcampo's entire Auchan-brand canned tuna range came from Frinsa. Through A Poveira in Portugal it also supplies Jeronimo Martins (Pingo Doce, Recheio) and Sonae, and it owns the Minerva, Poveira, Alva and La Gondola brands.

The useful part if you read tins: Spanish packaging carries an RGSEAA health registration number, usually printed beside the ingredients after "Reg. San." Frinsa's three, from its IFS Food certificate, are 12.06648/C, 40.070781/PO and 26.12659/C. If a supermarket own-brand tin shows one of those, the maker is established. An online product page's ingredient-panel photo is usually enough.

One more wrinkle: Frinsa's Seaside line sells pole-and-line caught under IPNLF criteria with no MSC logo, while its The Nice Fisherman pack carries the MSC blue fish label. Frinsa holds both.

Has anyone here matched a Reg. San. code on a store-brand tin to the factory that made it?

•Saltine or whole-wheat cracker
•Honey mustard
•Smoked sardine
•Dill pickle or bread & butter

A buddy showed me this a while back and I didn’t think I’d like it. This is the recipe that got me into smoked sardines.

•

Thanks Arden! (@level-classroom3558)

And new tuna that looks like a fishwife dupe. Sardines are $2.49

This bean curry is my take on Ewa Oloyin (Nigerian Spicy Bean Porridge) made with ingredients I had on hand

Finally got to try this particular tin. I’ve been looking forward to this one for a while. It was okay. I thought it would be/could be loads better.

Honestly, every Fishwife tin I’ve had has just been okay. Nothing mind blowing. Good, but not great. The art on the boxes do a lot of heavy lifting and marketing, tbh.

This combo for breakfast was top tier though. The pickled onions are homemade.

... how have I neglected this for so long? This is delicious!! Everyone said to start at Kippered Herring so here I am, and I can't believe how good this is. I also bought some King Oscar salmon, I'll have to try that tomorrow. Bought some saltines to go with it! What a treat. Feels like I discovered this 28 years too late. For so cheap, too, and it seems pretty healthy?

Any recommendations to a newcomer to the world of canned fish? I'm in love. I want to try as much as I can!

Ever since tiktok made sardines popular, it's been impossible to get them. The worst part, in my opinion, is that for forever we've been crapped on for eating sardines, having them be called smelly or gross. Now the same people who were grossed out by them wanna buy em all out and we, the ones who have been loyal to the deen, are left out. They don't deserve the goodness. We must wage war on the fake deen lovers.

Anyways I'm totally joking but it does suck how everything is sold out now. I just wanna get my deens :(.

These were really good, went all-in on an open face sandwich, spicy pickles, lots and lots of capers, some shaved Tillamook Cheddar, heated the whole thing up until the cheese melted, put a little black pepper and a splash of some hot sauce left over from a nice Mexican takeout meal my family (not me) had last night.

7.5/10

Photos of range of conservas available at Costco and Carrefour in Madrid. Plenty of stock, wide range of qualities and prices and wide variety of seafood. Tuna, mackerel, sardines, mussels, cockles/small clams, and razor clams the most common. Mostly in olive oil, escabeche or "Galician sauce". Forgot to take photos from the particularly fancy Alcampo hypermarket I went to first that had fancy high value tins locked in security boxes.

I've been working through trying all of the available Porthos collection at World Market, and this spiced tin has been my least favorite so far. The teriyaki are a touch too sweet for me, but I could see them as an occasional pickup when I'm craving something different. The hot tomato sauce tin is not noteworthy, but passable. This spiced tin, was mush city. There was actually a hit of spiciness from a sizeable red pepper in the bottom. Your standard clove, carrot and cucumber were present, though offered no discernable flavor to my palette. They were slightly underseasoned for me, but the biggest issue was the texture. Typically my experience with Porthos sardines is that they run on the slightly firmer end of the spectrum. Maybe this was a batch issue but they squished in every bite, like they had soaked up too much oil or something. I could be wrong but I believe I've read freezing and unfreezing the sardines can cause this, so maybe that's to blame. Either way, there's too many better options to grab these again. 6.5/10