Lunch

[Phil Yearout]

Club crackers with a big ol' smear of cream cheese, and a tin of sardines packed in Looz-iana hot sauce. Yum!

https://i.imgur.com/GhYZf6el.jpg

[allen newell]

Argh, disgusting

[CraigThompson]

My pop would eat sardines or kippers on a saltine cracker with mustard . Not my cup of tea but to each his own .

[Phil Yearout]

My pop would eat sardines or kippers on a saltine cracker with mustard . Not my cup of tea but to each his own .

Yeah; I love them in mustard sauce too, and saltines are the way to go.

[allen newell]

Saltiness rule

[Andrew Sacco]

Good taste Phil

Sardines on toasted french bread after rubbing it with a smashed garlic clove; red onion, chopped tomato mixed with EVOO and some dill. Yummmmmmm..... plus very good for you.

[Daryl Corona]

Sardines, crackers and beer was our sustenance meal in the duck blind along with oysters we would gather from in the front of our blind. Those were the days.

[Stan Hillis]

My Mom loved sardines, but me?, I ain't never got that hungry.

Gimme a can of original flavor Beenie Weenies.

[Clark McCombe]

Back in my bachelor days I’d have “surf and dirt” - can of sardines and a microwaved baked potato.

[CraigThompson]

Sardines, crackers and beer was our sustenance meal in the duck blind along with oysters we would gather from in the front of our blind. Those were the days.

The guys I used to hunt with in the Poconos had little house cubicles usually perched on top of a large boulder and inside those houses they’d keep smoked oysters or clams in tins , sardines , saltine crackers , peanut butter and God knows what else . I think three of the little cubicles had little pot belly stoves they’d stoke up . I set in one or two of them never bothering their provisions but I’d almost get claustrophobic in these things .

[CraigThompson]

My Mom loved sardines, but me?, I ain't never got that hungry.

Gimme a can of original flavor Beenie Weenies.

Yeah I never could stomach sardines either . My wife likes taking the left over steamed rice from dinner and use it to make fried rice for breakfast and in this stuff she puts dried anchovies . I’ve not dared to try that either the smell cooking isn’t the best id say on par with the odor from chittlins .

[Mike Koneski]

Sardines and anchovies, it’s like you died and went to heaven! Put those hairy fish on pizza and have at it. As for sardines, just like Phil did, on a cracker. Delicious! Now I’m hungry and I didn’t even have my first cup of coffee!! You’re killing me Smalls!!

[Andrew Sacco]

You have to get good sardines, not the cheap ass tasting stuff from Dollar General. Fresh sardines lightly grilled and drizzled with sea salt and olive oil is heaven. Big Mike I brought you a can of Matiz wild sardines didn't I? Those are my go to.

[Phillip Carr]

I had a can of Smoked Mussels drained the oil and added a couple of splashes of balsamic vinegar. Ate them with a small slice of cheese on a cracker and they were great. My wife didn’t even want to come in the kitchen while I ate them. LOL

[Daryl Corona]

Good taste Phil

Sardines on toasted french bread after rubbing it with a smashed garlic clove; red onion, chopped tomato mixed with EVOO and some dill. Yummmmmmm..... plus very good for you.

That's bruchetta on steroids Andy. If your never tried fresh or even frozen sardines at around 4-6 inches in length that you grill yourself you'll never go back to the canned ones except in an emergency. And Lord, do I love anchovies.

[Phil Yearout]

Take you a tin of smoked oysters, little minced garlic, some good cheese grated, a splash of Franks, sprinkle on some Panko bread crumbs, pop ‘em in the air fryer until golden. Um hum!

[Andrew Sacco]

That's bruchetta on steroids Andy. If your never tried fresh or even frozen sardines at around 4-6 inches in length that you grill yourself you'll never go back to the canned ones except in an emergency. And Lord, do I love anchovies.

I have Daryl. While bonefishing in the Bahamas. Had them every night as an appetizer (or two). Fresh 6 inchers over a wood fire they drizzled with olive oil. Good Lord just heaven, you are right.

[Kevin McCormack]

On a brant shoot years ago just south of Cedar Island VA, we backed the boat up against the west bank of the inland waterway and set our rig according to the wind. As the tide began to fall out the brant started flying and the water level fell, exposing a nice little oyster bed around us. As I recall we had some cheese, saltines, tinned sardines, and fresh apples. We hove to and gathered a dozen oysters or so from the bottom and had a lunchtime feast. The only thing missing was some shaved onions, lemon wedges, coarse ground black pepper and some Verve Clicquot Ponsardin yellow label. Managed to shoot a limit of brant, too!

[Daryl Corona]

On a brant shoot years ago just south of Cedar Island VA, we backed the boat up against the west bank of the inland waterway and set our rig according to the wind. As the tide began to fall out the brant started flying and the water level fell, exposing a nice little oyster bed around us. As I recall we had some cheese, saltines, tinned sardines, and fresh apples. We hove to and gathered a dozen oysters or so from the bottom and had a lunchtime feast. The only thing missing was some shaved onions, lemon wedges, coarse ground black pepper and some Verve Clicquot Ponsardin yellow label. Managed to shoot a limit of brant, too!

Did you find a recipe for the brant?:)

[Dave Noreen]

I loved sardines and King Oscar Kippered Snacks when I was in my youth. Hadn't had any for years, but recently got back into them.

In 1927 my mother and several of her classmates took a road trip from Mound, Minnesota to Monterey, California, and spent the season working in one of the Sardine canneries earning money for their senior year high school tuition. In those days anything past 8th grade cost money. My mother second in the picture --

139045

The waterfront in Monterey looks a lot different today!!

[Phillip Carr]

What a great story and picture Dave.
All of this talk of sardines and such brought back memories of my mom cooking Smelts we ate them fried bones and all.

[Dave Noreen]

One year during my college years the fire danger was so high in Eastern Washington that the Game Department delayed the opening of dove season. So, for Labor Day weekend I went with some old Cub/Boy Scout friends to their cabin on Camano Island and raked smelt. I don't remember how Elmer prepared them but probably fried.

What I remember most about that weekend was the six nice grain fed Columbia Basin mallards I brought that Mrs. Lundstrom roasted in the woodstove and all of us sitting out on their deck high above Utsalady Bay eating duck and tossing the bones over the side!

[Daryl Corona]

Dave;

Cool picture of your mom. They certainly had hairstyles from the roaring 20's. Is she second from the bottom? Could you imagine young girls doing that today?

[Phillip Carr]

I’m guessing the girls were having fun posing like the sardines they packed.

[Dave Noreen]

Dave;

Cool picture of your mom. They certainly had hairstyles from the roaring 20's. Is she second from the bottom? Could you imagine young girls doing that today?

Yes. She is second from the bottom. The one in back was my father's cousin Edna who was also my mother's best friend. Back in those times a cross-country road trip wasn't hitting the Interstate and setting your cruise control! I wish I'd have paid more attention to the stories but from the photo album there was three carloads of workers and my grandmother went along and cooked and kept house for them. I know from the photo album they came or went via Yellowstone National Park.

[Mike Koneski]

You have to get good sardines, not the cheap ass tasting stuff from Dollar General. Fresh sardines lightly grilled and drizzled with sea salt and olive oil is heaven. Big Mike I brought you a can of Matiz wild sardines didn't I? Those are my go to.

Yes you did. The sardine and anchovy sauce. :cool:

[Stan Hillis]

In those days anything past 8th grade cost money.

I never have heard that, Dave. Was it a Washington State thing?

[Dave Noreen]

No. They lived in Mound, Minnesota. I doubt many states offered free education past 8th grade in 1927.

[Kevin McCormack]

Did you find a recipe for the brant?:)

Main thing is to make sure they have been feeding on vegetation and not the little fingernail (Mercenaria) clams, which they will do when they cannot find eelgrass or other SUV (submerged aquatic vegetation) in their chosen area. Best way is to check the vent (butt) of the first one you shoot - if the area is discolored yellow or orangey or smells gassy, don't shoot any more.

Good marinade can be made with 1/2 / 1/2 soy and orange juice with some ginger added with coarse black pepper and a pinch of thyme. Marinate 4-6 hrs or overnite then lightly pan braize in olive oil to rare or med-rare as you like. Use low heat, careful not to overcook; they dry out quickly. Good with wild rice, orzo, risotto. Once on a shoot in NJ our guide said he made a spicy chorrizo-type sausage with his brant ground up with a tiny bit of pork and/or cooked bacon, but I never tried it.

[Kevin McCormack]

If you ever visit Monterey, don't miss the aquarium and attached historical Cannery Row museum of the fishing industry there - absolutely great! I am a professed museum nerd and I liked it so much I went back for another tour the 2nd day we were there! So much history with lots of photos similar to what Dave posted!

[Andrew Sacco]

If you ever visit Monterey, don't miss the aquarium and attached historical Cannery Row museum of the fishing industry there - absolutely great! I am a professed museum nerd and I liked it so much I went back for another tour the 2nd day we were there! So much history with lots of photos similar to what Dave posted!

Isn't this where the John Steinbeck novel was about? Cannery Row? Never read it.

[Dave Noreen]

Yes, Cannery Row and Sweet Thursday were both set there. The National Steinbeck Center is in nearby Salinas.

[Chris Pope]

Went to school in Monterey and enjoyed the aquarium and other sites a great deal. The Monterey Bay is beautiful. It's become pretty "touristy" but worth the trip if you are passing through the area. Some fabulous seafood! My favorite- The Monterey Fish House.

[Chuck Bishop]

Nothing better than anchovies on saltine crackers. I think I'll peel open a can and have at it!

[Phil Yearout]

Wow; I had no idea there was such a thing as sardine snobs :)! At some point during a hunt my late FIL would break out the sardines in mustard sauce and the saltines, and I can almost guarantee they came from the Dollar Store or whatever was comparable. But they sure tasted good with a cold beer! I had these for lunch today; really don't remember where I bought them but they were mighty tasty...

https://i.imgur.com/NV8Smp7l.jpg

https://i.imgur.com/muomJjbl.jpg

[CraigThompson]

Won; I had no idea there was such a thing as sardine snobs :)! At some point during a hunt my late FIL would break out the sardines in mustard sauce and the saltines, and I can almost guarantee they came from the Dollar Store or whatever was comparable. But they sure tasted good with a cold beer! I had these for lunch today; really don't remember where I bought them but they were mighty tasty...

https://i.imgur.com/NV8Smp7l.jpg

https://i.imgur.com/muomJjbl.jpg

I’d be up for trying the smoked scallops !

[Mike Koneski]

Smoked scallops!! Now you’re diggin’ where the tater are!!