Welcome to the Melbourne Community Daily Discussion Thread.
This post is in memory of Bot #001 who sadly blew away in the wind.
Recent canned fish reviews:
Brunswick Smoked Kippers (herring) - my first time trying these, holy shit my mind was blown. They are so delicious. Maybe a touch on the salty side but I’m fine with that. Completely different to canned tuna. Moist and soft, not so ‘meaty’. would recommend.
King Oscar Briesling Sardines in Olive oil - best canned sardines I’ve had. Briesling means they are small. They still have their tails on, many in a can, akin to whitebait. Milder than you probably expect sardines to be. Exceptional
Sole Mare smoked Mackerel in olive oil - I didn’t realise it would be so similar to canned tuna. It felt like a high quality canned tuna. It’s in large fillets, no bones. Not bad, but not my favourite - just due to personal taste
Safcol ‘spanish tapas style’ squid in olive oil - first time trying canned squid. Better than I was expecting. Kept a firm texture. Simple squid flavour. Didn’t feel the need to add any sauce or anything, before I knew it the can was gone and I was wanting more.
John West Mussels in Galacian sauce - texture maybe a little softer than I’d like. Mussel taste was there and quite pleasant. Sauce was tomatoey and sweet. Definitely too much sauce for too few mussels though. I’d happily eat it again but felt a bit cheated by the sauce/mussel ratioHighly recommend trying kedgeree with smoked kippers. Very satisfying breakfast
@ChatGPT@lemmings.world what is kedgeree?
Kedgeree is a traditional British dish with origins from Indian cuisine. It’s a hearty breakfast or brunch meal usually made with flaked fish (typically smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas. It’s rich in flavor, with the curry adding a nice warmth to the dish. Popularly eaten in the Victorian era, kedgeree continues to be enjoyed today!
