Pickled Fish from Cans
Brian Mailman
with for a benefit dinner I'm hosting (English translation provided by
BabelFish for those not reading French):
http://66.163.168.225/babelfish/translate_url_content?.intl=us&lp=fr_en&trurl=http%3A%2F%2Fbabelfish.yahoo.com%2Ftranslate_url%3Fdoit%3Ddone%26tt%3Durl%26intl%3D1%26fr%3Dbf-res%26trurl%3Dhttp%253A%252F%252Fwww.marmiton.org%252FRecettes%252FRecette_sardines-a-l-escabeche_63527.aspx%26lp%3Dfr_en%26btnTrUrl%3DTranslate
or
http://tinyurl.com/m933tj
It calls for fresh. Has anyone used canned fish for pickling?
B/, moderator hat off.
____________________________________________________
rec.food.cuisine.jewish recipe archives
<http://www.cyber-kitchen.com/rfcj>
____________________________________________________
Nick Cramer
> I have a few tins of canned sardines and I was thinking of doing this
> with for a benefit dinner I'm hosting (English translation provided by
> BabelFish for those not reading French):
>
> http://66.163.168.225/babelfish/translate_url_content?.intl=us&lp=fr_en&t
> rurl=http%3A%2F%2Fbabelfish.yahoo.com%2Ftranslate_url%3Fdoit%3Ddone%26tt%
> 3Durl%26intl%3D1%26fr%3Dbf-res%26trurl%3Dhttp%253A%252F%252Fwww.marmiton.
> org%252FRecettes%252FRecette_sardines-a-l-escabeche_63527.aspx%26lp%3Dfr_
Went to URL (and tiny), Brian. Got this message:
"HTTP request failed with error (0) for URL:
http://babelfish.yahoo.com/translate_url_load?lp=fr_en&trurl=http%3A%2F%2Fw
ww.marmiton.org%2FRecettes%2FRecette_sardines-a-l-escabeche_63527.aspx&sig=
CNYEF1kxaaZaHKcxSJu6OQ--
We're sorry we've encountered an error with your request."
I do miss posting here. Perhaps my book will come home.
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
Brian Mailman
> Brian Mailman <bmai...@sfo.invalid> wrote:
>> I have a few tins of canned sardines and I was thinking of doing this
>> with for a benefit dinner I'm hosting (English translation provided by
>> BabelFish for those not reading French):
>>
>> http://66.163.168.225/babelfish/translate_url_content?.intl=us&lp=fr_en&t
>> rurl=http%3A%2F%2Fbabelfish.yahoo.com%2Ftranslate_url%3Fdoit%3Ddone%26tt%
>> 3Durl%26intl%3D1%26fr%3Dbf-res%26trurl%3Dhttp%253A%252F%252Fwww.marmiton.
>> org%252FRecettes%252FRecette_sardines-a-l-escabeche_63527.aspx%26lp%3Dfr_
>> en%26btnTrUrl%3DTranslate or
>> http://tinyurl.com/m933tj
>>
>> It calls for fresh. Has anyone used canned fish for pickling?
>
> Went to URL (and tiny), Brian. Got this message:
>
> We're sorry we've encountered an error with your request."
Probably too long.... here is the original:
http://www.marmiton.org/Recettes/Recette_sardines-a-l-escabeche_63527.aspx
or
http://tinyurl.com/ks6da8
Loose translation... dredge sardines in flour, fry, and prepare a
tomato-based brine/pickling solution. Let sit overnight before serving.
If you want a more complete translation, I'll do it (or copy out the
babelfish, which is amusing). I was only posting it for the picture,
anyway.
But whether or not the recipe itself is accessible, doesn't answer the
question I have--has anyone done anything like that with canned/tinned fish?
> I do miss posting here. Perhaps my book will come home.
(lifting moderator hat, but not putting it on)
Perhaps it will. What seems to have happened offgroup with one person
shouldn't affect your posting to the group as a whole... but this is
kinda offtopic and should be discussed privately. You have my email, and
Maxine's.
B/, moderator hat off
W. Baker
: Nick Cramer wrote:
: > Brian Mailman <bmai...@sfo.invalid> wrote:
: >> I have a few tins of canned sardines and I was thinking of doing this
: >> with for a benefit dinner I'm hosting (English translation provided by
: >> BabelFish for those not reading French):
: >>
: >> It calls for fresh. Has anyone used canned fish for pickling?
: Probably too long.... here is the original:
: http://www.marmiton.org/Recettes/Recette_sardines-a-l-escabeche_63527.aspx
: or
: http://tinyurl.com/ks6da8
: Loose translation... dredge sardines in flour, fry, and prepare a
: tomato-based brine/pickling solution. Let sit overnight before serving.
: If you want a more complete translation, I'll do it (or copy out the
: babelfish, which is amusing). I was only posting it for the picture,
: anyway.
: But whether or not the recipe itself is accessible, doesn't answer the
: question I have--has anyone done anything like that with canned/tinned fish?
: B/, moderator hat off
I have never done this with either raw or fresh fish so am no maven. My
thought it the texture of the canned fish, which is easily mashed with a
for. Peraps the dredging and frying changes the raw fishto a similar
testure, but I can't spea with authority on this. The softness of the
canned sardines is what gives me pause.
The recipe somehow sounds to me, lke those tomato herring or tomato
sardines, the big fellows in the flat oval cans.
Wendy Baker
Nick Cramer
> [ . . . ]
> The recipe somehow sounds to me, lke those tomato herring or tomato
> sardines, the big fellows in the flat oval cans.
That's the kind I'm familiar with. Good eating out of the can or mixed with
Sriracha and smooshed on a cracker. How else do you use them, Wendy?
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
____________________________________________________
Nick Cramer
> Nick Cramer wrote:
> > Brian Mailman <bmai...@sfo.invalid> wrote:
> >> I have a few tins of canned sardines and I was thinking of doing this
> >> with for a benefit dinner I'm hosting (English translation provided by
> >> BabelFish for those not reading French):
> >> It calls for fresh. Has anyone used canned fish for pickling?
> http://tinyurl.com/ks6da8
>
> Loose translation... dredge sardines in flour, fry, and prepare a
> tomato-based brine/pickling solution. Let sit overnight before serving.
> If you want a more complete translation, I'll do it (or copy out the
> babelfish, which is amusing). I was only posting it for the picture,
> anyway.
I got the web site fine this time, Brian. Your summary sounds interesting.
My daughter makes ceviche quite often. I'll post her recipe. I don't know
if she's ever made escabache.
> But whether or not the recipe itself is accessible, doesn't answer the
> question I have--has anyone done anything like that with canned/tinned
> fish?
The canned sardines we buy are packed in a spicy tomato sauce. I've only
eaten them as a snack.
Wistful OT comment and wise response snipped. Thanks, Brian.
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
____________________________________________________
W. Baker
: "W. Baker" <wba...@panix.com> wrote:
: > [ . . . ]
: > The recipe somehow sounds to me, lke those tomato herring or tomato
: > sardines, the big fellows in the flat oval cans.
: That's the kind I'm familiar with. Good eating out of the can or mixed with
: Sriracha and smooshed on a cracker. How else do you use them, Wendy?
: --
: Nick, KI6VAV. Support severely wounded and disabled Veterans and their
We generally just eat them as a lunch dish served on plate on a bed of
lettuce with some other salad vegetables surrounding them.
If I talk about sardines, I generally mean the little guys packed in some
kind of oil either with or without the skin and bones.
Wendy
Brian Mailman
> Brian Mailman <bmai...@sfo.invalid> wrote:
>> Nick Cramer wrote:
>> > Brian Mailman <bmai...@sfo.invalid> wrote:
>> >> I have a few tins of canned sardines and I was thinking of doing this
>> >> with for a benefit dinner I'm hosting (English translation provided by
>> >> BabelFish for those not reading French):
>> >>[]
>> >> It calls for fresh. Has anyone used canned fish for pickling?
>> > []
>> http://tinyurl.com/ks6da8
>>
>> Loose translation... dredge sardines in flour, fry, and prepare a
>> tomato-based brine/pickling solution. Let sit overnight before serving.
>> If you want a more complete translation, I'll do it (or copy out the
>> babelfish, which is amusing). I was only posting it for the picture,
>> anyway.
>
> I got the web site fine this time, Brian. Your summary sounds interesting.
> My daughter makes ceviche quite often. I'll post her recipe. I don't know
> if she's ever made escabache.
Same root word--and I think in fact, the French site is kidnapping it
from the Spanish. because it's the Spanish word for "brine."
The difference here is that the instead of "cooking" the fish raw, the
tomato brine is applied to a fried fish.
>> But whether or not the recipe itself is accessible, doesn't answer the
>> question I have--has anyone done anything like that with canned/tinned
>> fish?
>
> The canned sardines we buy are packed in a spicy tomato sauce. I've only
> eaten them as a snack.
These are packed in oil only. I don't know the ones you and Wendy are
speaking of--I have to confess that I don't eat fish much. I'm
wondering if I can take them out of the oil and apply the brine and have
them "pickle" as if I'd followed the original recipe.
B/
maxine
> I have a few tins of canned sardines and I was thinking of doing this
> with for a benefit dinner I'm hosting (English translation provided by
> BabelFish for those not reading French):
>
> orhttp://tinyurl.com/m933tj
>
> It calls for fresh. �Has anyone used canned fish for pickling?
>
dry, even with the tomato, mustard, oil, or other abominations that
come with it as sauce. Can't see being able to dredge, fry and then
pickle it without it falling apart more than it already does.
maxine in ri
Brian Mailman
> On Jul 28, 2:53 pm, Brian Mailman <bmail...@sfo.invalid> wrote:
>> I have a few tins of canned sardines and I was thinking of doing this
>> with for a benefit dinner I'm hosting (English translation provided by
>> BabelFish for those not reading French):
>>
>> http://66.163.168.225/babelfish/translate_url_content?.intl=us&lp=fr_...
>> orhttp://tinyurl.com/m933tj
>>
>> It calls for fresh. Has anyone used canned fish for pickling?
>>
> The canned fish I've ever had has always been so overcooked at to be
> dry, even with the tomato, mustard, oil, or other abominations that
> come with it as sauce. Can't see being able to dredge, fry and then
> pickle it without it falling apart more than it already does.
I guess I wasn't clear.... I'm not proposing to dredge then fry.... just
make the brining sauce and put in the canned sardines.
B/, moderator hat off
Brian Mailman
> Brian Mailman <bmai...@sfo.invalid> wrote:
> : Nick Cramer wrote:
> : > Brian Mailman <bmai...@sfo.invalid> wrote:
> : >> I have a few tins of canned sardines and I was thinking of doing this
> : >> with for a benefit dinner I'm hosting (English translation provided by
> : >> BabelFish for those not reading French):
> : >>
> : >>
> : >> It calls for fresh. Has anyone used canned fish for pickling?
>
> : Probably too long.... here is the original:
> : http://www.marmiton.org/Recettes/Recette_sardines-a-l-escabeche_63527.aspx
> : or
> : http://tinyurl.com/ks6da8
>
> : Loose translation... dredge sardines in flour, fry, and prepare a
> : tomato-based brine/pickling solution. Let sit overnight before serving.
> : If you want a more complete translation, I'll do it (or copy out the
> : babelfish, which is amusing). I was only posting it for the picture,
> : anyway.
>
> : But whether or not the recipe itself is accessible, doesn't answer the
> : question I have--has anyone done anything like that with canned/tinned fish?
> I have never done this with either raw or fresh fish so am no maven.
OK, but.. that's the question I'm asking.
> My
> thought it the texture of the canned fish, which is easily mashed with a
> for. Peraps the dredging and frying changes the raw fishto a similar
> testure, but I can't spea with authority on this.
This has nothing to do with mashed fish. Dredging and flouring fish
wouldn't make it mashed. There are countless numbers of recipes
available for mashed fish; I have a particular reason for wanting to use
the whole ones.
> The recipe somehow sounds to me, lke those tomato herring or tomato
> sardines, the big fellows in the flat oval cans.
This are King Oscar Brisling Sardines, packed in oil, no tomato.
OU-certified. It's not making a tomato *sauce* as such, it's making a
chunky tomato brine to cure the fried fish in overnight.
B/
Matt Silberstein
Mailman <bmai...@sfo.invalid> in
<8q2dnff8J5CrdOzX...@supernews.com> wrote:
Short answer: I doubt it will work, the oil will keep out the brine.
Longer answer: why not just try it? It won't be the same as fresh, but
it might be great on its own.
OH, if you try, let us know.
--
Matt Silberstein
Do something today about the Darfur Genocide
http://www.beawitness.org
http://www.darfurgenocide.org
http://www.savedarfur.org
"Darfur: A Genocide We can Stop"
W. Baker
: B/
When I spoke of the fish mashing, i was refurring to the ease of
accidentally mashing the fish because of its soft texture from the can,
not that you actually wanted to mash the fish. I is often difficult to
avoid mashing or distorting the shape of a canned fish becuse of its
testure.
Wendy
Brian Mailman
> On Sat, 1 Aug 2009 12:19:30 CST, in rec.food.cuisine.jewish , Brian
> Mailman <bmai...@sfo.invalid> in
> <8q2dnff8J5CrdOzX...@supernews.com> wrote:
>
>>W. Baker wrote:
>>> Brian Mailman <bmai...@sfo.invalid> wrote:
>>> : Nick Cramer wrote:
>>> : > Brian Mailman <bmai...@sfo.invalid> wrote:
>>> : >> I have a few tins of canned sardines and I was thinking of doing this
>>> : >> with for a benefit dinner I'm hosting (English translation provided by
>>> : >> BabelFish for those not reading French):
>>> : >>
>>> : >>
>>> : >> It calls for fresh. Has anyone used canned fish for pickling?
[...]
> Short answer: I doubt it will work, the oil will keep out the brine.
That's what I was thinking, but I wanted to see if someone had tried it.
> Longer answer: why not just try it? It won't be the same as fresh, but
> it might be great on its own.
>
> OH, if you try, let us know.
This is what I wound up doing: I made an egg salad with roasted red
pepper bits and chives. Flavored with lemon juice and the oil from the
can, and just a dab of mayo to hold it together. That went on a
cracker, and the sardine on top of that with a couple capers.
B/