The Deenz Pill - Has nothing to do with Paula Deen

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Fucking love deenz. Found a nice recipe for a deen pate the other day, 1 can of deens, 1/2 tbsp of butter, 1/2 tbsp seeded mustard, mash together and throw on a sandwich. (I added a little cranberry jam.)
 
Fish tins are legit great and my favorite is probably mackerel in tomato sauce.
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Here's a fantastic recipe: put it on a piece of bread

For any true canned fished enthusiasts in this thread here is a fish tin blog:
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Smaug's Smokey Hole 2 said:
Here's a fantastic recipe: put it on a piece of bread
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That's the ultimate deenz recipe. Had a hunk of homemade bread left over just now, cut it lengthwise (so it was crust with bread on top), lightly buttered, deenz. I wish I knew what kind they were, for some reason I don't remember, I took off the packaging and it's an unmarked can with the long, flat kinds so only 4 pieces in a can.
 
AnOminous said:
That's the ultimate deenz recipe. Had a hunk of homemade bread left over just now, cut it lengthwise (so it was crust with bread on top), lightly buttered, deenz. I wish I knew what kind they were, for some reason I don't remember, I took off the packaging and it's an unmarked can with the long, flat kinds so only 4 pieces in a can.
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Your post made me realize that I don't cut bread lengthwise anymore for fancy sandwiches.

One thing I figured over the years is a different cut. If a regular slice slice of bread is the silouette of an I, ignore that and cut the silouette of an A with ~2" base, 1" top. Cut it down the middle and open it up like a so it's like a taco shell or a hotdog bun. The thick base won't suddenly burst open and dump everything in your lap. Fill it with whatever you like excessive amounts of, for me it's 80% shrimp mixed with a soft boiled boiled egg, mayo, sour cream, dill, lettuce etc but it can be changed to fish or anything that isn't heavily reliant on the bread to balance it out.

A taco style cut of bread makes it much easier to eat than the ordinary shrimp sandwich, which looks like this:
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I am going to buy some bread and make long cuts now. Gratinate it in the oven. Winter is looking bright right now.
 
Thought I'd necro the thread and say I've finally taken the Deenz pill and started with King Oscar, so far I've had two varieties: Extra Virgin Olive Oil and the EVOO with hot jalapeno peppers.

I had them over rice. Killer stuff, wish I gone down this rabbit hole sooner...

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Trans Fat 41g said:
Thought I'd necro the thread and say I've finally taken the Deenz pill and started with King Oscar, so far I've had two varieties: Extra Virgin Olive Oil and the EVOO with hot jalapeno peppers.

I had them over rice. Killer stuff, wish I gone down this rabbit hole sooner...
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The ones with jalapenos are so good. Also here is my favorite sardine recipe. It's pretty good and quick to make (just make the sauce ahead)

 
What are some of your favorite deenz you've had? For me it's

1: Ramon Pena gold small sardines. They're fucking great but also 15 bucks a tin is nuts. Still they taste amazing and have really good texture

2: Nuri Spiced, really great not too spicy but not too weak, 5 bucks a tin is expensive for deenz but not outrageous

3: Polar Smoked Brislings, the ones with the seethrough lid. Almost as good as the Nuris and 2 bucks cheaper but not quite as flavorful, still really good and if you like smoke flavor they are really smokey. Also the seethrough lid is neat and reminds me of transluscent game consoles for some reason

4: King Oscar EVOO deenz. Simple, cheap, easy snack

5: Bar Harbor EVOO deenz. About as good as King Oscar but they cost more.

Also, anyone try Espinaler sauce? I hear it's really good on deenz and am thinking of ordering some but the description just makes it sound like Loisiana style hot sauce.
 
AnOminous said:
That's the ultimate deenz recipe. Had a hunk of homemade bread left over just now, cut it lengthwise (so it was crust with bread on top), lightly buttered, deenz. I wish I knew what kind they were, for some reason I don't remember, I took off the packaging and it's an unmarked can with the long, flat kinds so only 4 pieces in a can.
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I grew up loving deenz along with my dad, and one night I had a nice loaf of proper bread and a bunch of deenz.
I sliced the bread in half longways, mixed the deenz up with minced garlic and spread it on top of the bread, and sprinkled a bit of grated parmesan cheese on top of it and ate it like an open-faced sandwich. Delicious. I ate about three cans of deenz and a whole loaf of bread and about half a block of cheese.
My Asian BF looked on in horror and said it was, quote, "the most unbelievably White shit" he's seen in his life. I had to explain that it was the source of my power.
FieldPiece said:
What are some of your favorite deenz you've had? For me it's

1: Ramon Pena gold small sardines. They're fucking great but also 15 bucks a tin is nuts. Still they taste amazing and have really good texture

2: Nuri Spiced, really great not too spicy but not too weak, 5 bucks a tin is expensive for deenz but not outrageous

3: Polar Smoked Brislings, the ones with the seethrough lid. Almost as good as the Nuris and 2 bucks cheaper but not quite as flavorful, still really good and if you like smoke flavor they are really smokey. Also the seethrough lid is neat and reminds me of transluscent game consoles for some reason

4: King Oscar EVOO deenz. Simple, cheap, easy snack

5: Bar Harbor EVOO deenz. About as good as King Oscar but they cost more.

Also, anyone try Espinaler sauce? I hear it's really good on deenz and am thinking of ordering some but the description just makes it sound like Loisiana style hot sauce.
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King Oscar Herbes de Provance is my go-to, they're just deens with herbed oil and some olives and red bell peppers. Very good. Their white wine and capers deenz are also great, but I love capers.
I personally prefer olive oil based deenz to other types, but that's my own taste.
 
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By themselves, I eat them as a diet food straight from the tin. They’re not so delicious that I want to keep eating after finishing, but they’re also not something I hate and have to force myself to finish.

My favourite way of having them is dumping the tin into a pot of instant soup ramen. Bring water & noodle to a boil, mix in flavour packet(s), turn off heat, add sardines, cover and let it sit on the heated cooking element for 1-2 minutes then serve.
 
I'm deens pilled. I love making dishes that involve a very extra degree of effort if I know I'll be feeding a lot of other people. But at home, I'm very much a sardines and rice kind of guy because the last thing I want to do after a week of efforting for others is effort for myself.
I took the deens pill after being a long time tuna bro when I learned that the higher a fish is on the food chain, the more likely it is to be filled with mercury, what with the snowballing effect and all.
Gonna order some more exotic tins later this week, will update with my findings
 
I've been trying to step up my cooking game lately, focusing on using pretty basic and cheap ingredients so I can really focus on technique. How this relates to deenz is that a current lovely snack I've been enjoying is sardines on fresh flatbread. Super easy, super quick, delicious, and you just can't beat fresh flatbread.
Deenz on Flatbread
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt
2 tablespoons olive oil
1 teaspoon sugar
3/4 cup cold water
Herbs and spices (garlic powder, onion powder, rosemary, etc etc)
Oil for frying
Deenz

Make the dough by mixing everything together until smooth. Use whatever herbs and spices you want in the dough, it depends on what you're doing with it. Let rest for about ten minutes.
Divide into six equal balls and roll the balls out thin, about 1/8" to 1/4".
Put a skillet on medium-high and add your oil, heat until shimmering. Cook each flatbread around one to two minutes each side, really you just have to get the hang of it because every stove is a little different but if it's golden brown with bubbles you did it right.You can brush with butter if you want. Side aside to let cool.
Cut one flatbread into fourths and drain a can of deenz. Evenly distribute your sardines of choice on top of the flatbread, add shaved or chopped garlic on top or anything else you like.
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It's the little things that take just a hair more time that make the difference, this takes like twenty minutes and is well worth it.
I like a garlic and onion flatbread topped with King Oscar Herbes de Provance or White Wine and Capers sardines, topped with shaved garlic, maybe hit with a little parmesan cheese, a little pepper, maybe some chili flakes, it's always a good quick meal.
 
Does anyone have a method of trying to eat a tin of deenz without your animals all going apeshit and eating them all while you can barely get a single one?

Also is there some specific sound deenz cans make when you open them? Because I can open cans of shit and not a single animal is interested, but when it's deenz, literally every animal practically teleports to my location. There's no way the smell goes that fast.
 
AnOminous said:
Does anyone have a method of trying to eat a tin of deenz without your animals all going apeshit and eating them all while you can barely get a single one?

Also is there some specific sound deenz cans make when you open them? Because I can open cans of shit and not a single animal is interested, but when it's deenz, literally every animal practically teleports to my location. There's no way the smell goes that fast.
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Weird statistic that lives rent free in my head: a dog can smell the equivalent of a drop of blood in 20 Olympic pools; they have like 50-100x the sense of smell you do. They also have better hearing so they likely associate the noise with the taste. You've probably created pavlonian feedback with both by giving them deenz. I doubt there's a way to untrain them other than timing them out or scolding them which I wouldn't recommend because they aren't really doing anything wrong and you will only murk the scolding water.
 
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Trans Fat 41g said:
Thought I'd necro the thread and say I've finally taken the Deenz pill and started with King Oscar, so far I've had two varieties: Extra Virgin Olive Oil and the EVOO with hot jalapeno peppers.

I had them over rice. Killer stuff, wish I gone down this rabbit hole sooner...

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Before I randomly one day woke up with a fish allergy, this is all I would eat for breakfast. The kind in jalapeneos on toast with cofe or a diet coke.

I miss my deenz so much. It's not fair.
 
I like sardines but was getting tired of having them on crackers or toast all the time.

Then I discovered Sunlee sardines:
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There are a few different kinds, but the good ones are in Thai curry sauces. Red, green, yellow, and something called chu chee. Still got the skin on.

These you don't eat out of the can. What you do is put some oil in a pan, fry 'em up a bit with the curry sauce for a few minutes, and dump the whole thing onto a hot bowl of rice.

The green curry was tasty, red is spicy and fucking delicious. For a $1.50 can of sardines from the local Asian market and some rice, you have a pretty tasty Thai dinner.
 
Peaches the Wonder Cat said:
There are a few different kinds, but the good ones are in Thai curry sauces. Red, green, yellow, and something called chu chee. Still got the skin on.
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This sounds great. Choo chee is a variant on the standard red curry, usually used with fish, so it's probably a perfect choice. I'll definitely look for this stuff.
 
I picked up a jar of these today:
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I'm not sure I've ever had sprats before. The jar isn't that big; spratsare as long as a club cracker, which I was fortunate enough to have on hand. I wasn't sure if could finish off a jar.

Ten sprats later and I want more. They're light, smoky, the flesh is good consistency, and as mention fits perfectly on a club cracker which compliments the flavor. Rich in omega-3s like most tiny fish.

Honestly I like these better than a lot of canned sardines. The jar seals so I don't need to finish it off in one sitting or find another container, and the sprat-club cracker combo is the perfect ratio of fish and cracker. I will need to buy a few jars next time I'm at a grocery store that carries it.
 
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