way O/T Sardines

Okay i just opened a can of sardines ie (packed in like sardines)
17 degrees out and i feel like some sardines in mustard. What the heck there was room for 3 more sardines in there i got 3 and a half sardines and they were quite large sardines. Getting ready to hit 50 and little things are starting to tick me off.
How about any of you. How about tuna in 5 ounce cans now instead of 6 oz.
Lol LOL LOL

Cold Farmer

know what your saying seem a couple years back my grease gun was alway empty wll got to looking they went from 16 oz of gease to 14 oz. of coures the tube is the same size. been a long time sence i have had any sardines, alway had them at hunting camp. think i can still smell them.

I can remember as a kid dad used to have sadines all the time there was atleast 20 in there and they were small and quite tasty. Had a hard time getting him to share them . He usuallly had them at night after us kids went to bed.
Just thoughts of years gone by.

Farmer

Tried buying any ice cream lately it comes in little round box now but cost the same.
Walt
PS you know you are in trouble when things start getting higher in price and less in quanity.

Before you think there is no inflation in food prices, check the container size. I listen to the Clark Howard Show daily, and he has said that food companies are shrinking package sizes and selling at same price. The product price has not gone up, according to how inflation is figured. Same product, same price. Never mind it is now in smaller package. DOUG

i sit on a board of out coop dair processor and see it all the time.Orders for buttercups (resturant packets) have been demanded by customers to be the same price,they didn't mind if they contained less butter.Sweet and condensed milk is now packaged in smaller cans.The product suppliers are under the impression that grocery shoppers want to spend the same and don't care if they get abit less doing it?Me I feel abit ticked and ripped off,but if you want to sell a product,it has to be priced right per package,no matter if there is abit less in it to move product.pd

"Wow, I could've had a V-8 is now "Wow, I could've had a V-6 but the price will be the same or higher. rw

After the muzzy takes office you will probably find a piece of watermelon in your can of sardines.

I know what your talking about. Always had some in the logging truck in the past just to be perpaired did that for 30 years past.This stuff now days I don't know about. I used to like a sarinde with a cracker once in a while, not any more, half of the stuff is not even cooked all the way.

Not to be smart Walt but where have you been ??? I mean duh,think a little.

Where does your Tuna come from??.Here in Oz, it does not matter what brand , it always comes from Thailand. The next state,west, they farm Tuna but these are shipped to Japan where they bring big bickies.A change from Dolphins and Whales.

Are you saying they don't pack them like sardines anymore?

Bendee am I missing something here or are you just a troll. I would like you to tell me and maby others her just what you mean, WAITING!

I work in the only sardine cannery left in the continental United States. Unless they were imported, the sardines you ate came from our plant.

When the cans are packed with the raw fish, they are indeed "packed in there like sardines". The very first thing the QC team does every day is look at the incoming fish and pack sample cans to determine how the fish will be cut and packed, how many to a can, etc. This can vary from 2 for cross-cuts, to more than 12 pieces for steaks.

After the raw fish are packed, they are "pre-cooked" in a steam box cooker. This removes oils and water and softens the bones. Cans that are full to overflowing going in come out with some room available.

Before the cans are sealed, various sauces are added. The amount of sauce added is very carefully controlled to bring the can up to advertised weight. Once sealed they are cooked again in a retort (basically an industrial-sized pressure cooker) to finish the cooking process and kill off any bacteria.

Probably more than you wanted to know, but the bottom line is, it's like it says on the cereal boxes "This product is sold by weight, not by volume".

PS: If ya like the mustard, try the ones in soybean oil and jalapeno peppers...

A couple of reasons for that.

1. Years back, you couldn't legally call them sardines unless you could get at least 4 in a can. At that time, the fish were cut by hand with scissors and 10-12 whole fish per can wasn't ususual. The law was changed, and as long as the fish you start with is a herring, you can call it a sardine. Larger fish can be (and are) machine cut. MUCH more efficient, therefore cheaper, therefore more profit, etc. etc. They'd put one piece in a can if they could get big enough fish. Like everything else these days, to hell with quality, as long as we're maximizing the profit.

2. They used to use real sauces. Real mustard that came in drums, real hot sauce, etc. Now, in another penny-squeezing move, all the sauces except water and soybean oil come powdered and are mixed on site before filling the cans. Blech.

3. The fishery is way more tightly regulated, and the availability of fresh fish is limited. We pack a LOT of fish that has been caught outside US territorial waters (where the regulations are not as strict) frozen and shipped in in blocks. Fish that have been frozen for weeks or months then thawed and cooked simply aren't as flavorful as fresh fish.

Nobody in their right mind would maintain that the product you get today is as good as it was 20 years ago, but the bean counters are happy...

Wow thanks FAWTEEN,
Now I, we know the rest of the story.!!!!!!!!! Simply amazing the stories people have to tell on this site. I'll probably never eat a cheap sardine again. really appreciate the info. I know there are some expensive 22 sardines or so to the can out there yet , I bought some a couple of years ago. Guess i'll have to look around a abit more. Thanks for everybodys insite on the subject.

Take care

P.s. I'm still cold but hey it is 22 out Farmer

I used to love sardines. Then one day, when out on the ocean on an all-night fishing trip - I saw thousands of little fish circling our boat. I asked the captain about it. He said he'd just dumped the holding tank for the toliet(head) and all the sardines came to feast on it. Since then, I lost my appetite for them.

I tried a can of sardines from ALDIs and it had
3 lumps of meat, maybe it was sardine, but the
size of a trout,for 89 cents ok for cat food.
Just got a can of KING OSCAR, about 20 in the
can, real small, real sardines, but cost $2.09.

Hey Greygoat,
My sentiments exactly, but i dont think my cats would eat those sardines. I give them Jack mackeral. Heck they taste better than those so called sardines.
Where did you get those 20 count sardines? I shop a Aldi's also , just take them backe they will give you your money back. I supppose i'll have to go to one of them high falutttin grocery stores. 2 bucks sounds good for them though if they are tasty!!!

Farmer