(Canned sardines are usually eaten with pandesal at breakfast)
- 1 can sardines of your choice
- 1 small shallot minced
- 1 tsp. vinegar or lemon juice
- Salt to taste
- Dash of Tabasco sauce if you like it spicy
Mix them up and sprinkle some salt to taste. Eat it on a toast or with a toast. Freshly baked hot pandesal is preferable.
The can of these sardines I used is packed in Olive oil and with jalapeno peppers.
My family ate this at breakfast when I was growing up and fixed this way. But a lot of families in the Philippines eat sardines at dinner. However, they opt for the larger cans with large sardines fish (fish variety unknown) that are packed in tomato sauce and they cook them with soy sauce. It is eaten with rice as a meal.
To get me enticed to wake up when I was a little kid, my mother would gently wake me up singing “Sardines packed in tomato sauce…” over and over until I got up and head to the table to eat my breakfast. She knew it was one of my favorites.
The above sardine fishes are called “Brisling” which is wild caught from Norway or the cold Mediterranean Sea. They are very small fish that are lightly smoked. These kinds of sardines are my preference over the large fish, which is skinned, filleted and cut to fit in the can. The large sardine fish is Sardina pilchardus, which are caught in the Atlantic and are well known and popular in Britain. They call these fish pilchards. Some fishes in canned sardines are herring.
I found preparing these pilchard sardines like making tuna salad is the best way to eat it. Of course, eating them straight from the can or fixing them like the above method is also good.
Transfer the fish in a small bowl straining them from the olive oil with a fork. Add a heaping teaspoon of mayonnaise, add a tablespoon of chopped shallot or onion, and then mix them up. It is already fairly salted so you don’t have to add salt.
Perhaps a teaspoon of dill relish will be good with it too.
Kusina ni Norie 
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