Anonymous wrote:

Anonymous wrote:I am obsessed with anchovies. I can eat an entire tin in one sitting.
Will I like sardines? You just eat them on crackers?

Or buttered toast. Fishy, oily taste. But great if you like that.

You know what's also great, though, are the huge fresh sardines you can sometimes get on 2Amy's pizza. Amazing.

Not PP or OP, but the ones at 2 Amys, do they have bones in them? My kid's asked to try sardines recently and I'd rather try them in restaurant than make them at home.

Slimy and crunchy and salty. Not great.

Anonymous wrote:I am obsessed with anchovies. I can eat an entire tin in one sitting.
Will I like sardines? You just eat them on crackers?

Or buttered toast. Fishy, oily taste. But great if you like that.

You know what's also great, though, are the huge fresh sardines you can sometimes get on 2Amy's pizza. Amazing.

Anonymous wrote:No, that makes no sense. A cornichon is a pickle. A sardine is a fish. The fish does not taste like a pickle.

The person who told OP this might have been thinking of pickled herring, which definitely is a fishy pickle taste.

OP, anchovy paste can be mixed into sauces. It's salty and it's flavor I can't quite describe.

I also love this recipe:
http://www.foodnetwork.com/recipes/nigella-lawson/bagna-cauda-recipe.html

It's served almost as a fondue with veggies.

I am obsessed with anchovies. I can eat an entire tin in one sitting.
Will I like sardines? You just eat them on crackers?

Anonymous wrote:

Anonymous wrote:If you found salmon too strong, you will not like sardines.

This.

+1
It's always good to try new things, but sardines do have a pretty strong flavor.
Try other white fishes, like halibut or cod. They tend to be milder in flavor.

If you can, though, stay open to trying salmon again. There are various species of salmon, some of which have stronger flavors than others. The preparation can make a big difference too, along with how fresh it is.

Anonymous wrote:If you found salmon too strong, you will not like sardines.

This.

Try it this way

1 slice of whole grain bread
1/2 of an avocado
1/2 can of brisling sardines(packed in water preferably)
1 Tbsp lemon juice
2 tsp hot sauce (optional)
salt and pepper to taste
sardines
Directions:

Toast your slice of whole grain bread un-buttered. The sardines and avocado are somewhat hefty and a stiffer (read:toasted) base helps hold the weight of the toppings better.
Remove sardines from the can and prep them, if you want. Lay the remaining pieces on the toast in an even layer.
Cut the avocado in one line all the way around from the stem to the thicker base and back up the other side. Twist to pry it into two halves and remove the seed with a knife or spoon. Slice the avocado down into thin strips then remove and layer on the sardine covered toast. With a fork, gently mash the sliced pieces so that they form a uniform connected layer (This will help when eating so big pieces are pulling off with each bite).
Squeeze a little lemon juice over the top of the mashed avocado and season with salt, pepper and hot sauce to taste

You should try it at least three times. It is a strong taste.

Start with the ones packed in oil. Try them on crackers with your favorite mustard. Branch out from there. (They also come packed in water, which is low-fat but boring, or packed already in mustard, or packed in tomato sauce. Tomato sauce isn't my favorite style, but some people like it.)

No, that makes no sense. A cornichon is a pickle. A sardine is a fish. The fish does not taste like a pickle.

IMO, they taste awesome. And they cost about $2.50 a can. Only one way to find out -- try them.

Op here- somebody told me they taste like cornichons?! True/false?

If you found salmon too strong, you will not like sardines.

I am a vegetarian wanting to start adding meat to my diet. I used to eat meat till I was a teenager. I have tried salmon and find it too strong, tilapia is nice and I enjoyed eating shrimp in a Mexican restaurant. How do sardines taste? Other canned fish? What is the best way to prepare them?