I was watching an old "New Scandanavian Cooking" show this morning, and the host was explaining that really old cans of sardines are considered quite a treasure.
Has anybody every tried 50-year-old canned sardines?
I happen to love sardines, both canned and fresh, and being a food freak, I might just have to find a ancient can to try for myself.
I'll pass on the 50-year-old "fresh" sardine. :)
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