tag:blogger.com,1999:blog-17422713.post2677962540013145856..comments2024-02-17T12:47:30.703-05:00Comments on Beyond Salmon: Portuguese Sardines and Bean SaladHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-17422713.post-45825583401265048162008-05-30T17:27:00.000-04:002008-05-30T17:27:00.000-04:00I'm posting a year late, but I have grilled canned...I'm posting a year late, but I have grilled canned sardines! (Where grilled=broiled, which is usually how I see the term used.) I bought a portuguese brand packed in hot sauce at Star and broiled them in the toaster oven until the sauce caramelized. They were *delicious*, and the flavor was reminiscent of chicken wings. (The REAL kind that you get in Buffalo, where the sauce is cooked onto perfectly crispy skin, not the soggy, astringent, breaded stuff you get around here.)Nadirahttps://www.blogger.com/profile/00936615877083055952noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-65142821223361892252008-03-05T01:54:00.000-05:002008-03-05T01:54:00.000-05:00I haven't grilled canned sardines, but I have popp...I haven't grilled canned sardines, but I have popped them under the broiler to warm them up for sardine pasta. It works quite well.adelehttps://www.blogger.com/profile/13540746999282967999noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-30356057960374109472007-04-09T18:41:00.000-04:002007-04-09T18:41:00.000-04:00I had this dish with some manchego cheese, parma h...I had this dish with some manchego cheese, parma ham, and a crusty french loaf, and it was a lovely and delicious spring lunch. Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-39382765690937182922007-03-28T15:08:00.000-04:002007-03-28T15:08:00.000-04:00Our favorite fish purveyor has fresh sardines righ...Our favorite fish purveyor has fresh sardines right now... I'm definitely going to have to pick some up and try this!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-85989301934083281752007-03-26T20:39:00.000-04:002007-03-26T20:39:00.000-04:00Oh yes, I've heard of escabeche, though have never...Oh yes, I've heard of escabeche, though have never tried it before. I'll check James Peterson's Fish book for the basic technique. Thanks again for this great idea!Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-58785925233925845982007-03-26T20:29:00.000-04:002007-03-26T20:29:00.000-04:00Maybe you have never heard of carpione because you...Maybe you have never heard of <I>carpione</I> because you would call it <I>escabeche</I>, <I>scapece</I>, <I>saor</I>, or possibly something else again.<BR/>The idea is too good and too old, so everyone will claim it is originally from their region ... But in Piedmont it is called <I>carpione</I>, which is also the name of a (now very rare) freshwater fish.<BR/><BR/>Anyway, it is exactly something fried and then marinated -- though typically for much less than a week.<BR/>Beyond fish, zucchini and thin cuts of breaded pork or veal are also usual in my own experience.<BR/>The marinade is vinegar-based, but it would not be interesting if it were vinegar alone ... As usual with these things, everyone has a personal marinade.<BR/>I have not done it myself, but my mother does it reasonably often in the summer.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-50836377515561724182007-03-26T13:16:00.000-04:002007-03-26T13:16:00.000-04:00Hi Giacomo,The carpione method seems interesting. ...Hi Giacomo,<BR/><BR/>The carpione method seems interesting. I've never heard about it. I googled for it, but can't seem to get info beyond that it's fish fried in oil and then marinated for about a week in vinegar. Which region of Italy is it from? Have you ever tried making it?<BR/><BR/>About fresh sardines. I actually love them grilled and don't mind the little pin bones that are really hard to remove. But my husband likes his fish really and truly deboned. So I was looking for a sardines recipe that both of us can enjoy.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-60266016177123887642007-03-24T01:33:00.000-04:002007-03-24T01:33:00.000-04:00Hi Helen:I wouldn't dare pitch my knowledge of fis...Hi Helen:<BR/><BR/>I wouldn't dare pitch my knowledge of fish against yours, but are you sure you need to completely de-bone even fresh sardines? I thought they were naturally soft-boned fish, and that removing the backbone was enough.<BR/><BR/>On a side note, that shouldn't be what happens to canned sardines, but <I>carpione</I> seems to be pretty effective at softening fishbones. I suppose it's the vinegar.Anonymousnoreply@blogger.com