The article explores a blind tasting of British supermarket tinned sardines by a self-proclaimed connoisseur. The author highlights key features like appearance, smell, and texture, noting that the sardines should be whole and firm. During the tasting, it became apparent that several brands were indistinguishable, emphasizing that the quality of the oil, preferably olive oil, is essential. The author recommends John West sardines as the best all-rounder for their excellent flavor and texture at a reasonable price, while also mentioning Ortiz sardines as a splurge option.
Opening a tin of sardines, the first characteristic one notes is the appearance, followed by its smell and texture. The flesh should be firm and well-structured.
In this blind tasting of supermarket tinned sardines, three of the ten products were nearly indistinguishable in texture, taste, and oil quality.
Olive oil is essential for preserving sardines. As a Spanish person, I insist on it as a prerequisite for great tinned sardines.
The best all-around choice turned out to be John West sardines, praised for their admirable flavor, consistency, and quality while being affordably priced.
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