Welcome to the Melbourne Community Daily Discussion Thread.
This post is in memory of Bot #001 who sadly blew away in the wind.
Welcome to the Melbourne Community Daily Discussion Thread.
This post is in memory of Bot #001 who sadly blew away in the wind.
Recent canned fish reviews:
Brunswick Smoked Kippers (herring) - my first time trying these, holy shit my mind was blown. They are so delicious. Maybe a touch on the salty side but I’m fine with that. Completely different to canned tuna. Moist and soft, not so ‘meaty’. would recommend.
King Oscar Briesling Sardines in Olive oil - best canned sardines I’ve had. Briesling means they are small. They still have their tails on, many in a can, akin to whitebait. Milder than you probably expect sardines to be. Exceptional
Sole Mare smoked Mackerel in olive oil - I didn’t realise it would be so similar to canned tuna. It felt like a high quality canned tuna. It’s in large fillets, no bones. Not bad, but not my favourite - just due to personal taste
Safcol ‘spanish tapas style’ squid in olive oil - first time trying canned squid. Better than I was expecting. Kept a firm texture. Simple squid flavour. Didn’t feel the need to add any sauce or anything, before I knew it the can was gone and I was wanting more.
John West Mussels in Galacian sauce - texture maybe a little softer than I’d like. Mussel taste was there and quite pleasant. Sauce was tomatoey and sweet. Definitely too much sauce for too few mussels though. I’d happily eat it again but felt a bit cheated by the sauce/mussel ratio
This is brilliant. A review for the peoples. I’d like to add the abomination that is canned crab. It doesn’t look like crab or taste like crab and in fact it’s often not even crab so don’t be fooled.
Any leftover sauce or oil from our seafood friends in a tin can be deliciously mopped up with some crusty bread.
I do not intend to try canned crab 😂 sounds horrible. I have been scarred by canned salmon in the past too so I’m working up to it.
The thing with canned salmon is what you are going to do with it. Red salmon has a more intense flavour. Good for cooking with. Pink salmon is subtle in flavour. Good for sandwiches. Red is more expensive. You can also get boneless which is more expensive again. Bones are completely edible in salmon but too many is off putting.
So don’t fool yourself that it is crab. Treat it as a substance entire unto itself. I don’t mind it stirred through rice to accompany a sauce. It blends nicely with plain jasmine rice. I did up a combo of jasmine rice and wild rice, stirred through some tinned crab and seasoned it with lemon zest and long pepper. It worked and was nice. My sister grabbed all the leftovers and took them home with her, which doesn’t often happen.
I use it as a filling for vol-au-vents. Lots of cracked pepper or/and lemon pepper is involved.
I need to remember to hit you up at the end of the year when I’m assembling my partner’s Christmas hamper of “fancy tinned and preserved goods”. He bloody loves tinned fish.
🤤 I’m only just getting into it. These are ones I’ve found at Coles - surprising how good and cheap they are
If they’re easy to get, like at Cole’s you made me want to get the smoked herring!
Amazing! It’s literally just next to where all the tuna is
*patiently waits for the microwaved fish reviews…
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embed canned fish in potato to achieve grilled from the inside microwaved potato
Got there ahead of you. Baked spud with sardies is a must have. Kippers are better imho. Squeeze of lemon is all the sauce required but a knob of butter in the spud before you tip the sardies in is pretty damn nice too.
Mate this is part of my staple diet 😁
Edit: microwaved though of course
Of course.
Highly recommend trying kedgeree with smoked kippers. Very satisfying breakfast
@[email protected] what is kedgeree?
Kedgeree is a traditional British dish with origins from Indian cuisine. It’s a hearty breakfast or brunch meal usually made with flaked fish (typically smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas. It’s rich in flavor, with the curry adding a nice warmth to the dish. Popularly eaten in the Victorian era, kedgeree continues to be enjoyed today!
That is bizarre but sounds delicious!
while you’re at it try plokkfiskur too
Looks yum. Creamy mashed potatoes with fish - I like all of those things