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Mechanism

Best sardine sourcing: In olive oil vs water vs. tomato

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I have small amounts of sardines as one of my basic staples, maybe on average the equivalent of a 4.25 ounce BPA-free can of sardines weekly ( more often than weekly but in smaller portions so it may come to around that). 

 

By default I have sardines "in spring water" - I tend to like "naked" clean foods - and who needs the sodium or anything else that might come in a can besides the whole food itself.  I was thinking, though, that in theory even though the sardines taste consistently fresh, that immersing the sardine in an anti-oxidant such as olive oil or tomatoes prior to shipping may in theory reduce pre-spoilage oxidation of the polyunsaturated omega (and other) oils that fish are so famous for.

 

Convenience is a factor for my family so our choices tend to be what is available to us at the local coop ( unless a much better source can be had, and would consider it):

 

1) Henry and Lisa's Sardines in water ( http://www.ecofish.com/products/consumers_products.htm#c_sardine

2) Henry and Lisa's Sardines in EVOO (  http://www.ecofish.com/products/consumers_products.htm#c_sardine )

(I know same link for above two)

3) Wild planet's wild sardines in marinara sauce ( http://www.wildplanetfoods.com/product/wild-pacific-sardines-in-marinara-sauce/ )

 

My favorite is #1, #2, and #3 in that order but  I would seriously consider changing the usual sardines or ( perhaps alternating which I suppose can be a hedge pros/cons if the evidence/choices/differences  are equivocal/trivial.  

 

I appreciate some of the benefits of EVOO from your posts Michael R ( and the independent research these and other posts encouraged me to subsequently pursue), however I wonder since we don't know the sourcing of the EVOO whether any potential/hypothetical benefits of preserving in EVOO would be more than offset by either oxidation and/or poor sourcing of said EVOO that Henry & Lisa's may use.  Would be interested in thoughts on the best selection(s) of the three.

 

PS - have also tried mackrel in cans but as far as I was able to discern these tend to be higher mercury without proportionate increases in omega-3 content unless others see specific benefit there aside from perhaps an argument for a bit of diversification. Now salmon is another matter - I do have these more in larger portions when I have them ( salmon: more mercury, but more omega-3 relative to sardines), however I only have salmon occasionally when eating out and it is not a "basic staple" at home like the sardines.  Michael & others wen dining out, do you order salmon with EVOO or have them Poached - would love to hear arguments here too :)

Edited by Mechanism

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One addendum here - I see options for sardines in regular OO and would be interested if thoughts on the post above would differ regarding the order of best sourcing ( options 1, 2, and 3) if the EVOO option was not available and the sardines were only available in conventional olive oil.

Edited by Mechanism

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Hi Mechanism!

 

At my local supermarket (the original Wegman's, in Pittsford Plaza, Rochester, NY), you can buy wild raw sardines -- not canned.  Rarely, I buy them, and my wife cooks them (they're sot sashimi quality).

 

  --  Saul

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