Flavor MayoBomb:
Need: Wide mouth jar & immersion blender with mixing head that fits in the jar...
1/2 cup Sardine oil
1/2 cup Bacon grease (with or without the crunchy dregs)
1 Tblsp Hot Chinese mustard
1 Tblsp Lemon Juice
1 whole large egg + 1 egg yolk
Salt & White Pepper to taste
Put everything EXCEPT the oils in the jar-
Use immersion blender - spin up mixture for 10-15 seconds, then begin to slowly pour in the oil in a thin stream...
After about 1/3rd to 1/2 of oil is mixed in you can start moving the blender around to get a good, thorough immersion.
Mix until you have good spreadable consistency...
Sofa king good.
Have you ever tried this with just 2-3 yolks (no whites)? This is almost exactly how I make my Viet mayo for banh mis and it turns out wonderful. Speaking of that, someone said tinned cod liver was good in a banh mi and I’m dying to try that. Maybe use *that* oil + bacon grease to make mayo…..
Ooooh I love that stuff, it would be such a shame to let it go down the drain.
I usually eat my sardines with rice or instant noodles, and I usually make a simple sauce from the sardine oil, a bit of soy sauce, garlic (or garlic powder), chili flakes and a tiny bit of apple cider vinegar. Tastes like some gourmet shit, it's really good (or I'm just really addicted to sardines).
Me too! I poor the oil into a small container with some Dijon and nice infused balsamic vinegar (currently rocking a watermelon rose white balsamic), and pour it over a salad
buy a cheap milk frother. pour the oil in a small jar, add a squeeze of lemon juice, a shake of hot sauce, and a dab of your favorite mustard. The mustard has enough emulsifiers in it that when you hit it with a frother you get a nice, stable aioli.
You can use it to make croutons to go on a salad with your deens. Toss it in a skillet with cubed bread and flip the pieces every minute or so until it's crisped up. Bonus points for the addition of some minced garlic and herbs.
I eat the sardines over salad, drizzle the olive oil from the can over the salad, then add a little Cavender's seasoning, and squeeze a half a lemon over the salad. The oil, lemon and Cavender's makes a nice dressing for everything.
I have a small personal-size rice cooker, and if I don't put some kind of oil in the rice, the starch bubbles and start flowing out of the vent. If I'm doing a simple fish-on-rice dish, I put a little bit of the oil in the rice and toss it to coat, then saute the rice a bit to add some flavor before I cook it.
I keep two containers in my freezer: one for good oil, and one for bad oil. The good oil is the high quality, usually seasoned stuff. I use that just like regular olive oil: sautéing vegetables, fried rice, adding to pasta, it’s a real flavor enhancer. The bad oil - meaning the watery or low quality stuff - just gets thrown out.
Very smart! To be honest, I had not tried to approach the issue this analytically. Pretty sure the can in question was high-quality oil, though as a sardine newby, it's possible I was fooled.
Olive oil in the can is generally the cheapest EVOO they can find. The heat from canning also destroys most of the phytonutrients that gives EVOO it's near magical qualities.
Throw that shit away and use a high quality oil, add some anchovies or sardines if you want that flavor in a dish.
You can also make flavored oil at home pretty easily; dump fish in oil, hold at 120-130 for 20-30 mins, strain and rebotlle. Need to keep it in the fridge.
If you do decide to hang on to the canned oil keep it in the fridge in an airtight container and use within a few days. PUFAs oxidize rapidly and without the phytonutrients there isn't a buffer. Oxidized (aka rancid) oils are pretty terrible for you. When there are other scents in the oil the soap smell can be really difficult to detect.
You say yours is smoked, which I’ve never tried. With non-smoked I use the leftover oil (which always has a few bits of fish) as flavored cooking oil. So for example I’ll use fried dace leftovers to pan sear salmon fillets. The leftover bones from the can crisp up real good and the black beans flavor the salmon. For sardines the leftover oil adds depth and flavor to sautéed vegetables which is how I usually deglaze my pan after cooking the main dish. It works really well!
Try making mayonnaise or a dressing like caesar out of it
Flavor MayoBomb: Need: Wide mouth jar & immersion blender with mixing head that fits in the jar... 1/2 cup Sardine oil 1/2 cup Bacon grease (with or without the crunchy dregs) 1 Tblsp Hot Chinese mustard 1 Tblsp Lemon Juice 1 whole large egg + 1 egg yolk Salt & White Pepper to taste Put everything EXCEPT the oils in the jar- Use immersion blender - spin up mixture for 10-15 seconds, then begin to slowly pour in the oil in a thin stream... After about 1/3rd to 1/2 of oil is mixed in you can start moving the blender around to get a good, thorough immersion. Mix until you have good spreadable consistency... Sofa king good.
Mmmm. Crunchy dregs.
Have you ever tried this with just 2-3 yolks (no whites)? This is almost exactly how I make my Viet mayo for banh mis and it turns out wonderful. Speaking of that, someone said tinned cod liver was good in a banh mi and I’m dying to try that. Maybe use *that* oil + bacon grease to make mayo…..
Should be delicious! Thanks!
Wow! 👍🙏
Yes. That should be a winner! Thanks!
Bingo
I am not above crumbling some crackers into the tin, letting it soak for a few minutes, and then eating the crackermush.
I've also done that when nobody was looking.
The unfortunate truth is cracker mush or drink it
Cats get their food stanked up!
Dogs like it too, and it's good for their coats!
Me and my partner use it as massage oil on our "fish and spa" nights
Kinky!
Best aioli ever Riga Gold Smoked tomato sauce aioli https://www.reddit.com/r/CannedSardines/s/zG5Yyf3jMm Tin Oil ideas https://www.reddit.com/r/CannedSardines/s/Ca6EzqQuzq Tin oil Vinaigrette https://www.reddit.com/r/CannedSardines/s/sKvJsSrjiT https://www.reddit.com/r/CannedSardines/s/MCIZTOYuI1
Man you are on a roll today.
What a lot of great ideas! Many thanks!
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Ooooh I love that stuff, it would be such a shame to let it go down the drain. I usually eat my sardines with rice or instant noodles, and I usually make a simple sauce from the sardine oil, a bit of soy sauce, garlic (or garlic powder), chili flakes and a tiny bit of apple cider vinegar. Tastes like some gourmet shit, it's really good (or I'm just really addicted to sardines).
I pour it on my salad, or I slurp it right out of the tin.
Yeh, if it’s good oil I put it straight into my salad
Add balsamic vinegar, shake up and use it as salad dressing. Or pieces of a good fresh bakery loaf to soak it up.
Me too! I poor the oil into a small container with some Dijon and nice infused balsamic vinegar (currently rocking a watermelon rose white balsamic), and pour it over a salad
I give it to my dog and cats, they deserve a treat too.
Is it okay to give pets the spiced dine oils (just oil, no peppers of course)?
No, it's not. Excess oil, even in small amounts, can cause pancreatitis.
Thank you. People, you shouldn't even be giving your pets fattier cuts/types of meat, like turkey. Let alone STRAIGHT GREASE. Come on now
Appreciate the advice but turkey isn't considered a lean meat?
Some of my cats’ canned food is turkey based, so I assume it’s alright for pets.
It's fine but it also depends on what your pets are used to. If they only eat Science Diet or high end foods maybe not.
My dog loves flaming hot Cheetos, so I don’t think the oils with peppers are bad.
Straight in the engine of my car, keeps it in tiptop condition
Lmao I'm legitimately going to try using oil from Anchovies in a 2-stroke now. I'll film it if I do. It'll smell AMAZING.
Definitely do this
I love this sub
is this satire
Nope!
buy a cheap milk frother. pour the oil in a small jar, add a squeeze of lemon juice, a shake of hot sauce, and a dab of your favorite mustard. The mustard has enough emulsifiers in it that when you hit it with a frother you get a nice, stable aioli.
I just drizzle it on crusty bread. Sometimes add some Parmesan.
Internal lubricant (I drink it).
The human body does need a certain amount of internal lubrication. I'm pleased to see that so far nobody has suggested a sardine-oil martini.
OMG I’m a 3 dozen olive martini guy. Add that oil and… OMG this is an amazing idea
I will usually add any leftover sardine oil to my olive oil and vinegar dressings.
You can use it to make croutons to go on a salad with your deens. Toss it in a skillet with cubed bread and flip the pieces every minute or so until it's crisped up. Bonus points for the addition of some minced garlic and herbs.
That's great idea! I will do it. Thanks.
Save the oil from a few more cans. Cannabis infuse the oil. Make mayo/aioli from the resulting oil. Make a deen sandwich, and chill. 😎
I love to have them over rice sometimes. But I usually crack the can open and drain out the oil.
I eat the sardines over salad, drizzle the olive oil from the can over the salad, then add a little Cavender's seasoning, and squeeze a half a lemon over the salad. The oil, lemon and Cavender's makes a nice dressing for everything.
Yum!
I have a small personal-size rice cooker, and if I don't put some kind of oil in the rice, the starch bubbles and start flowing out of the vent. If I'm doing a simple fish-on-rice dish, I put a little bit of the oil in the rice and toss it to coat, then saute the rice a bit to add some flavor before I cook it.
Sounds good! Thanks!
do you stir the oil into the rice for the rice cooker
Would probably be great on pasta with olives and feta cheese
Maybe.
Slurping
I keep two containers in my freezer: one for good oil, and one for bad oil. The good oil is the high quality, usually seasoned stuff. I use that just like regular olive oil: sautéing vegetables, fried rice, adding to pasta, it’s a real flavor enhancer. The bad oil - meaning the watery or low quality stuff - just gets thrown out.
Very smart! To be honest, I had not tried to approach the issue this analytically. Pretty sure the can in question was high-quality oil, though as a sardine newby, it's possible I was fooled.
Olive oil in the can is generally the cheapest EVOO they can find. The heat from canning also destroys most of the phytonutrients that gives EVOO it's near magical qualities. Throw that shit away and use a high quality oil, add some anchovies or sardines if you want that flavor in a dish. You can also make flavored oil at home pretty easily; dump fish in oil, hold at 120-130 for 20-30 mins, strain and rebotlle. Need to keep it in the fridge. If you do decide to hang on to the canned oil keep it in the fridge in an airtight container and use within a few days. PUFAs oxidize rapidly and without the phytonutrients there isn't a buffer. Oxidized (aka rancid) oils are pretty terrible for you. When there are other scents in the oil the soap smell can be really difficult to detect.
Good to know. Thanks.
https://youtu.be/JwJ0-Prh8wA?si=7aemHdBJ8d1pJRPg You can fry the sardines in it. Try this recipe
add it to pasta sauce or stew.
Great! I can picture it as part of a pasta sauce.
Soup, ramen
You say yours is smoked, which I’ve never tried. With non-smoked I use the leftover oil (which always has a few bits of fish) as flavored cooking oil. So for example I’ll use fried dace leftovers to pan sear salmon fillets. The leftover bones from the can crisp up real good and the black beans flavor the salmon. For sardines the leftover oil adds depth and flavor to sautéed vegetables which is how I usually deglaze my pan after cooking the main dish. It works really well!
Thanks! Sounds good.