Cristinabina
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- Time of past OR future Camino
- July 2024
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Stop watching Camino TikToks!It’s definitely trending up! I grew up on it (and it’s one of my snacks our kids won’t steal). It seems like a handy source of portable protein but I haven’t seen any Camino TikToks mentioning it…
In the UK Sainsbury’s Taste the Difference ventresca fillets of tuna and Cantabrian anchovy fillets come in the same shaped oval cans as the Ortiz ones. Both are canned in Spain and represent great value in relation to the quality.In the big supermarkets in the UK the tinned fish aisle is mainly Tuna and sardines and is only shelving about four feet wide ... go into a big supermarket in Spain and the tinned fish aisle is about 3 kms long! (well, seems to be - and the variety!!) Wonderful!!!
I particularly like the long tins where the fish inside is already in a light dressing - pull tab opening - have that on Camino with some good bread, now there is a lunch.
Haha, it’s too late my algorithm has been forever changed! Or do you mean… stop watching TikToks in generalStop watching Camino TikToks!
Very nice memento! I would find it hard not to break in in a fit of nostalgia!I always bought a tin of sardines in olive oil as a backup meal, mashed over fresh bread or even supermarket crispbreads, drizzled with the oil mmmmmmm and would get through perhaps 3 tins on a CF but sometimes a tin would "hide" in the bottom of my pack and make its way home.
Come the Zombie Apocalypse I know I can fall back on a tin from 2001 (a bargain at 155pts), 2012 and 2015 . .
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I don’t know where you are in the UK, but in the north Booths stock ‘Ortiz’In the UK Sainsbury’s Taste the Difference ventresca fillets of tuna and Cantabrian anchovy fillets come in the same shaped oval cans as the Ortiz ones. Both are canned in Spain and represent great value in relation to the quality.
I guess you all mean canned tuna (tinned). When I walk Sardines and tuna are a staple for me. I eat the sardines from the tin/can and when I buy those premade salads in the grocery store I always put a tin/can in my salad. makes a good dinner. Without a doubt there is tuna and sardines in Spanish grocery stores every which way!In the big supermarkets in the UK the tinned fish aisle is mainly Tuna and sardines and is only shelving about four feet wide ... go into a big supermarket in Spain and the tinned fish aisle is about 3 kms long! (well, seems to be - and the variety!!) Wonderful!!!
I particularly like the long tins where the fish inside is already in a light dressing - pull tab opening - have that on Camino with some good bread, now there is a lunch.
I guess you all mean canned tuna (tinned). When I walk Sardines and tuna are a staple for me. I eat the sardines from the tin/can and when I buy those premade salads in the grocery store I always put a tin/can in my salad. makes a good dinner. Without a doubt there is tuna and sardines in Spanish grocery stores every which way!
See the tins I have posted in this thread — they sell filets of tuna that you are looking for. The price here is shocking, compared to in Spain… but low prices on food in North America are on the backs of so many… so I just eat smaller amounts and begrudge no Spanish worker the cost of the high quality product.Ha ha, it is funny this topic came up. Yesterday my husband and I made Nicoise salad for lunch, with canned tuna. This made us remember the ensalada mixta in Spain and how it always has tuna and we were saying how much more we like the tuna on the ensalada mixta than the canned tuna we get here in the states. Has anyone else noticed this? Any brands to suggest that might be better than what we've been getting at Trader Joe's and at Costco? Or suggestion of brands to bring back from Spain next time?
For years I went to the Abastos in Santiago to purchase all types of canned fish, seafood, etc. at this shop, Las Conservas del Camino. When I first started going, it was a husband and wife operation. The last time I was there, in fall 2021 or 2022, it was just the wife. Her husband had been diagnosed with dementia and was not doing well. I was just there recently in May, and the woman in the carnicería across the aisle told me the shop was closed, that the husband had died, and that the wife had moved to A Coruña.And when I was last in SdC, I noticed that there’s a large speciality shop for tinned fish at the Asbastos market.
All of this talk about the superior quality of sardines in Spain has me wondering what is wrong with some of the sardines available in the US?In spite of the fact that I always buy sardines to bring home, they are for gifts and not something I eat myself!
I have absolutely no idea. I’m sure you can get good quality sardines and other tinned fish in the US, but for me it’s about buying small gifts for people that can’t be easily found in the US. And I’ve never seen Spanish or Portuguese sardines in the US. And it’s a bonus when the cans have beautiful labels on them — silly, I know, but it’s getting harder and harder to find things that Amazon or other big companies have.Anyone know how they compare to Spain's sardines? I normally choose tuna when in Spain.
the ones from Matosinhos were slightly better - less salty and better texture (whatever that means). I would love to go back to the factory in Matosinhos to buy them more
Oh, I tried to resist going off on another tangent on this thread, and I know I’ve said this many times, but the visit to the Pinhais Conserveira is really great. I described the tour I took a few years ago in this thread. HIGHLY recommended if you are walking from Porto and have some extra time when you hit Matosinhos.They produce a really good sardine in the Pinhais Cannery in Matasinhos.
Oh, I tried to resist going off on another tangent on this thread, and I know I’ve said this many times, but the visit to the Pinhais Conserveira is really great. I described the tour I took a few years ago in this thread. HIGHLY recommended if you are walking from Porto and have some extra time when you hit Matosinhos.
We are staying a night there! I will look into the tour!Oh, I tried to resist going off on another tangent on this thread, and I know I’ve said this many times, but the visit to the Pinhais Conserveira is really great. I described the tour I took a few years ago in this thread. HIGHLY recommended if you are walking from Porto and have some extra time when you hit Matosinhos.
High, lower, lowest? Just how much mercury do you want to ingest? Is there a "safe" level? I think you will find "the science" says a very firm noTuna is high in mercury, and sardines have a much lower mercury content.
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I do still have most of my teeth - except a couple broken by crusty French bread - my cruel behaviour stems from first eating sardines quayside in San Sebastian as a callow youth. I simply followed the example of the sardine fishermen having breakfast: freshly grilled sardines mashed up on fresh bread with a glass of rough, red wine . . . cuando en españa'I always bought a tin of sardines in olive oil as a backup meal, mashed over fresh bread . . .'
Mashing sardines is cruelty. It is almost as bad as mashing potatoes.
Even if you have no teeth left you should be able to eat sardines (and potatoes) using your gums only!
So true!Tinned is good, but fresh is divine!
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Jeff, you have just given me an idea to try sardines on fried eggs, or cut up pieces in an egg scramble.Not having had anchovies on fried eggs for a while I scooped up a jar . . .
I have had lovely looking fish like yours in Santillana del Mar, but I struggled with the bones, so haven't ordered it since. I'm sure at a Michelin star restaurant the bones are removed like in the US. I think there is a knack for removal,but I don't know how to do it.Tinned is good, but fresh is divine!
I was simply showing that sardines are the "lesser of two evils" in case someone is interested.High, lower, lowest? Just how much mercury do you want to ingest? Is there a "safe" level? I think you will find "the science" says a very firm no
You've just reinvented the Victorian dish of "Scotch Woodcock" (thought to be a joke name along the lines of Welsh Rabbit/Rarebit - aka grilled cheese on toast)Jeff, you have just given me an idea to try sardines on fried eggs, or cut up pieces in an egg scramble.
I have had lovely looking fish like yours in Santanilla, but I struggled with the bones, so haven't ordered it since. I'm sure at a Michelin star restaurant the bones are removed like in the US. I think there is a knack for removal,but I don't know how to do it.
I have had lovely looking fish like yours in Santanilla, but I struggled with the bones, so haven't ordered it since. I'm sure at a Michelin star restaurant the bones are removed like in the US. I think there is a knack for removal,but I don't know how to do it.
You can book ahead, though there were only four of us when we went. They will take you if you walk in at the last minute, assuming there’s space, but the one issue may be that they won’t have an English-speaking (or Spanish, German, French, or Dutch) guide there for you.We are staying a night there! I will look into the tour!
I much prefer the tiny ones as I don't notice the unappetizing "insides" as much, although tiny are more expensive.Size matters and some tins i found hold four or so each..so two cans are in order
while some seem to hold a whole flock of tiny ones.
No, have you?you ever had a tuna sandwich with bacon?
I know, am not arguing. There is a very simple, obvious (when I read it that is) why sardines have less mercury, they do not live as long. Simple as that, big fish live longer and therefore have more exposure to mercury.I was simply showing that sardines are the "lesser of two evils" in case someone is interested.
Louisiana hot sauce...
FIre isnt a flavor...so last is absolute starvation fare
I am a tinned mackerel convert - cheaper and more nutritious than tuna. Always in olive oil.
But agree, your choice in a Spanish supermarket is going to be much bigger than at home.
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