Eat like your Grandpa - Tinned fish and potted meat appreciation…

**irul&ublo** · 11-09-2021, 08:11 PM

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**I Skied Bandini Mountain** · 11-09-2021, 08:19 PM

Love sardines, fresh or canned. Pickled herring too. I lived in Finland for awhile and they had a million different pickled herrings, I was in heaven.

Liverwurst and onion sandwich is the shit, too.

**JimmyCarter** · 11-09-2021, 08:20 PM

At least no one has mentioned tripe yet!

**nickwm21** · 11-09-2021, 08:23 PM

Originally Posted by JayPowHound

I love a good prosciutto.. I've never had any that came out of a can with the extra preservatives.

Don't get me wrong. I enjoy good preserved meat. Just not one that's canned and planned to survive for x years.

You want a prosciutto, are you buying from the deli counter or from the canned food section?

I know where I'm shopping...

There are three ingredients on the back of a can of Matiz Sardines - Sardines, olive oil, salt.

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**TBS** · 11-09-2021, 08:26 PM

Originally Posted by JayPowHound

Holy shit. I knew teh TRG demographic was trending older, but I didn't realize it was this old..

As said up thread, all of these things are available fresh and don't take too long to cook and prep for trail snacks.

Gross.

What's the sodium content on this shit?

Be better.

Where can I get fresh sardines, anchovy or herring on the west coast?

**ötzi** · 11-09-2021, 08:26 PM

Originally Posted by Buster Highmen

Spam sushi?

**MakersTeleMark** · 11-09-2021, 08:27 PM

Originally Posted by ZomblibulaX

I had no idea the granite countertop crowd would be canned animal connoisseurs.

I love a can of mustard sardines on crackers when I'm backpacking, but this shit:

Attachment 392169

...is not food. We had to choke it down on a trip in the Weminuche when I was a kid, and I've never been unhappier with my lunch selection.

Wrong thread. This is the canned lunch stoke thread.

**MakersTeleMark** · 11-09-2021, 08:28 PM

Originally Posted by ötzi

Spam sushi?

Musubi. Snack of giants. Get with it.

**tgapp** · 11-09-2021, 08:29 PM

Originally Posted by ZomblibulaX

I had no idea the granite countertop crowd would be canned animal connoisseurs.

I love a can of mustard sardines on crackers when I'm backpacking, but this shit:

Attachment 392169

...is not food.

They're my parents countertops, but yeah. This ain't the $10k watch thread.

One of the points made in the class was that the biggest consumers of tinned fish in the world were the coastal communities where the catch is brought in - Espinaler and Matiz apparently export around 10-20% of what they produce. It seems like a contradiction; why would someone who has access to the freshest fish in the world pay a premium (often as much as 10x) for tinned fish? The point the instructor made was that there was a strong culture of premium tinned fish in Spain and elsewhere that just wasn't as prevalent in US and other markets.

Some of those tins are easily $40-100, a stark contrast to the (still delicious) $3 smoked sprats we get from the Russian store.

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**ötzi** · 11-09-2021, 08:30 PM

Not uch of a canned fish guy in general but the overwrought, "My god the soooodiumzz and the oil, how can you eat that???" shit is overwrought. If a few sardines is gonna kill you, you have big problems.

**zion zig zag** · 11-09-2021, 08:33 PM

Originally Posted by JimmyCarter

At least no one has mentioned tripe yet!

Can you get canned tripe?

I am fan of menudo. Cura por la cruda.

Anyone mention braunschweiger yet? That and Neese’s Liver Pudding.

**irul&ublo** · 11-09-2021, 08:33 PM

Bourbon takes care of the salt

**JimmyCarter** · 11-09-2021, 08:36 PM

Originally Posted by tgapp

They're my parents countertops, but yeah. This ain't the $10k watch thread.

One of the points made in the class was that the biggest consumers of tinned fish in the world were the coastal communities where the catch is brought in - Espinaler and Matiz apparently export around 10-20% of what they produce. It seems like a contradiction; why would someone who has access to the freshest fish in the world pay a premium (often as much as 10x) for tinned fish? The point the instructor made was that there was a strong culture of premium tinned fish in Spain and elsewhere that just wasn't as prevalent in US and other markets.

Some of those tins are easily $40-100, a stark contrast to the (still delicious) $3 smoked sprats we get from the Russian store.

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Obligatory No Reservations clip

**tgapp** · 11-09-2021, 08:45 PM

Originally Posted by JimmyCarter

Obligatory No Reservations clip

Damn, awesome clip. I had never seen that, thanks for sharing. RIP Bourdain, what a loss. And Espinaler is one of my all-time favorites. Their razor clams are incredible.

Love that he points out that tinned fish gets better with time. I've got a couple tins that I am cellaring - mostly limited releases from Wildfish - that I'll take into the mountains to enjoy on super meaningful trips.

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**old goat** · 11-09-2021, 08:49 PM

Wasn't potted meat a big deal in "Ulysses"? (The only part of Ulysses I understood were a few pages the professor read out loud. And the last bit with all the yesses.)

**nickwm21** · 11-09-2021, 08:49 PM

I think the venn diagram of the mags that are shitting on this thread and the mags that haven’t dipped into a nice can of conservas is more like a circle….

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**abraham** · 11-09-2021, 08:52 PM

Originally Posted by ZomblibulaX

I had no idea the granite countertop crowd would be canned animal connoisseurs.

I love a can of mustard sardines on crackers when I'm backpacking, but this shit:

Attachment 392169

...is not food. We had to choke it down on a trip in the Weminuche when I was a kid, and I've never been unhappier with my lunch selection.

If we're doing mystery meat, how's this Vietnamese sausage? Not positive what animal, but I'm pretty sure it's beef. Tasted like the meatballs in pho, got it from the tofu company restaurant.

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Originally Posted by JayPowHound

Holy shit. I knew teh TRG demographic was trending older, but I didn't realize it was this old..

As said up thread, all of these things are available fresh and don't take too long to cook and prep for trail snacks.

Gross.

What's the sodium content on this shit?

Be better.

This thread actually has a pretty high density of <40 year old posters.

Originally Posted by Phall

Subscribing. I live around the corner from a great market in SLC (Caputos) and need to go in and splurge one day, but that shit is pricey. Need to explore the Asian grocery stores more.
These are really good:
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Doesn't compare to the stores in Spain, or NYC.

**Phall** · 11-09-2021, 09:03 PM

^who invited Skidog to this thread!

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**irul&ublo** · 11-09-2021, 09:10 PM

Originally Posted by TBS

Where can I get fresh sardines, anchovy or herring on the west coast?

At a fish market when the boats come in. When I lived in SLO, we used to buy big sardines in Avila. OO, salt pepper and grill over a hot fire. Muy tasty

**ötzi** · 11-09-2021, 09:17 PM

Originally Posted by Phall

^who invited Skidog to this thread!

funneh

**MakersTeleMark** · 11-09-2021, 09:22 PM

Little gems. Little gems.

**BCMtnHound** · 11-09-2021, 09:39 PM

Originally Posted by irul&ublo

At a fish market when the boats come in. When I lived in SLO, we used to buy big sardines in Avila. OO, salt pepper and grill over a hot fire. Muy tasty

Both the west coast herring and sardine fisheries are highly controversial. I think the sardine fishery off of California has been closed for the past couple years, and the herring fishery in BC might as well be. A real shame. I remember heading down to the lower Fraser with my Dad as a youngster to dip for oolichan. Of course that fishery has been closed for over a decade as well.

**dunfree** · 11-09-2021, 09:39 PM

Originally Posted by abraham

If we're doing mystery meat, how's this Vietnamese sausage? Not positive what animal, but I'm pretty sure it's beef. Tasted like the meatballs in pho, got it from the tofu company restaurant.

.

looks like cha lua, pounded pork.

**GBB** · 11-09-2021, 09:51 PM

Ahh a thread full of my people. Canned sardines are a go to snack with me. Sometimes I’ll dress them up with a little hot sauce if I need to mix things up.

I’ve lost count of the number of cans of smoked oysters I’ve eaten while pheasant hunting as well.