The organ you ate with the water sardines is the "milt", that is why it is creamy...........Personally, I eat only sardines in oil..........🐟.........And in the oil sardines the part you found was the roe sac.....😘
@@Pielededrac ahhhh thank you! Tried to look it up last night and nada. I actually love roe, I think it just caught me off guard. Mystery meat! Love it 😁
So, the “sardines” in water are actually herring, Clupea harengus, which cleaves to the naming convention in Canada. History, it’s a mess. Herring and true sardines, like those in oil here (Sardina pilchardus), don’t really taste all that much alike, other than just being oily fish. Herring packed in the same olive oil would not be mistaken for the pilchards in a blind taste test.
Definitely both pilchards, not sprats. I prefer the smaller sprats because they accumulate less toxins over their shorter lives. Yeah, I think that organ looking thing is the mass of eggs. Somewhat unappealing, but edible. EDIT: another commenter said it was the "milt". Even less appealing than eggs. 😉
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These are pretty fire
Yes! I’ve got one more can of each and I’m already wanting to eat them!
Best sardines are King Oscar! Trusted brand for many years and the best quality.
KO has some good ones!!
dang these both looks really tasty
Do you have a Trader Joe’s near you? I’d be there right now getting more if I could! 😁. Thanks for watching!
@@SardineExpedition yeah we do but i've never actually looked at their canned fish section lol have to make a point of it now 😸
You should review Surströmming
I did a quick google search lol. Sounds….interesting. I’d try it though. 😁
Why do you like the spines so much?
@@joehorecny7835 lol I think it’s the crunch and no two spines are alike 😅 I’m weird what can I say!
The organ you ate with the water sardines is the "milt", that is why it is creamy...........Personally, I eat only sardines in oil..........🐟.........And in the oil sardines the part you found was the roe sac.....😘
@@Pielededrac ahhhh thank you! Tried to look it up last night and nada. I actually love roe, I think it just caught me off guard. Mystery meat! Love it 😁
So, the “sardines” in water are actually herring, Clupea harengus, which cleaves to the naming convention in Canada. History, it’s a mess.
Herring and true sardines, like those in oil here (Sardina pilchardus), don’t really taste all that much alike, other than just being oily fish. Herring packed in the same olive oil would not be mistaken for the pilchards in a blind taste test.
fsh liver
Definitely both pilchards, not sprats. I prefer the smaller sprats because they accumulate less toxins over their shorter lives. Yeah, I think that organ looking thing is the mass of eggs. Somewhat unappealing, but edible. EDIT: another commenter said it was the "milt". Even less appealing than eggs. 😉
@@-johnny-deep- I agree as I prefer smaller sprats as well!! I’ll eat all the parts. I made it worse by picking things out and analyzing lol
IT'S fish egg.
@@TruthHurts01 yes! And I love the eggs. I think it caught me off guard lol. I’ll be looking for that now.
*Not Eggs... Milt aka sperm*