I purchased some sardines in olive oil recently. There's about 1 - 2 tbsp of olive oil in each can that I've been mashing up with the sardines to eat on top of spinach, carrots, etc. Since I'm not sure about oxidation/whatever bad might happen during the canning process, would it be better for me to get rid of as much of the oil as possible?
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I would certainly eat the oil. I try to buy sardines in extra virgin olive oil.
I have to read the labels carefully now though - lots seem to be canned in sunflower oil and I've even seen soy oil!
The fish will be coated with the oil anyway.
If you were to drain the sardines, you might as well just buy the type that comes packed in water. Then you can add your own olive oil to the dish. You're in more control of the ingredients.
I think this just about sums it up!
sunflower oil canned ones are the cheapest, olive oil is a bit more expensive, but water packed ones are ridiculous expensive.
sunflower oil canned ones are the cheapest, olive oil is a bit more expensive, but water packed ones are ridiculously expensive
we're talking about the difference of 1 - 2 possibly oxidized tbsp of olive oil. just because there will be some oil left on the fish doesn't mean i should throw in the towel and eat the rest of the oil
I enjoy eating that olive oil, and so does my cat, Boris.
We're both really picky!
Oxidation occurs when oil is exposed to the elements and air. If the sardines are canned properly, the oil stays fresher longer. You should have no problem if you eat the contents before the expiration date on the can. Enjoy your meal!
I heard that the omega 3's can leech into the oil so to consume it all, i now buy canned/lightly grilled sardines that come with a slice of lemon or nothing (salted of course but not overly), they taste amazing
The only other ones id buy are probably the really cheap ones in brine or ones in extra virgin olive oil & eat the lot
Im going to try fresh ones for the first time tomorrow hopefully
If the olive oil were oxidized/rancid, you'd be able to taste it pretty easily.
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jim_bob
(356)
on October 26, 2011
at 06:49 AM
we're talking about the difference of 1 - 2 possibly oxidized tbsp of olive oil. just because there will be some oil left on the fish doesn't mean i should throw in the towel and eat the rest of the oil
Paul
(571)
on October 18, 2011
at 08:08 PM
sunflower oil canned ones are the cheapest, olive oil is a bit more expensive, but water packed ones are ridiculously expensive
Paul
(571)
on October 18, 2011
at 08:07 PM
sunflower oil canned ones are the cheapest, olive oil is a bit more expensive, but water packed ones are ridiculous expensive.
Tony_Fed
(19479)
on October 17, 2011
at 06:39 PM
I think this just about sums it up!