Pickled Sardines

Been planning this entry for long…. Didn’t manage to get a proper photo till now. Finally clicked a few with my mobile…

A post by Here There and Everywhere inspired this one. After reading about pickled herring looooong back in that blog… I remembered even we eat pickled fish back home - even here - but in an entirely different form.

We use a lot a chilli ----red hot ones, garlic, oil etc… It’s the spicy kind and is more of a condiment than a salad. As a side dish along with bread or rice…

These are pickled fish (sardines)…


Sorry for the bad photos.. will get some better ones soon.


It goes well with drinks… that is if you like the chilli flavour with your drinks. Last time when we offered this to frnds at a party at home, it was a big hit.

Beware!!! these are with bones in... But then such small sardines with bones won't trouble anyone above drinking age... and since these are pickled and stored for long time for spices to act in ... they are very soft to chew on...

We pickle a lot of things back home -- mainly veggies, but also fish, mussles, clams and prawns.. Most of them are available in FFC. My fav is pickled mussles...

But then i guess people pickles something or the other all over the world. Its just that we tend to like what we grows up with. Like many loves the pickled gherkin... I finds them too salty to impart any flavour... to each his own...

The photo shows an home made one. And I love the garlic in these pickles… they are well marinated in the spices and have a nice chewy feel to it. the pungent flavour marries well with the fiery chillies... which goes well with my whiskey...

Wifey doesn’t approve the stink--- so ends up using a lot of listerine .....

cheers

5 comments:

intlxpatr said...

That is valuable information, information I didn't have before. In Kuwait, I discovered maboosh, or something like that, not machboos the rice dish, but maboosh the hot chili salty relish that Kuwaitis use as a condiment, and it looks a lot like something mixed into your pickled sardines.

Eating sardines and their bones is really really good for you! One of the very best sources of calcium!

We have discovered the women at Souq al Waqef selling food items, and a store called Made in Qatar, in the ladies' garment section (perfumes, dresses, women's things) where home-made foods are also available. For us, this is really really fun.

Thanks for tagging me back, after all these months. :-)

Qatar Foodie said...

hi
thanks for the comments...
a few clarifications.... I think because of the blog name qatarfoodie, you mistook me as a Qatari... which I am not...
Am from the land of Maharajas and snake charmers --- and ofcourse call centers... And we do make some excellent curries...
So I just took my love for food to Qatar -- where am based in lure of the petro dollars.. ;-)
And coming back to the topic, Arabic food is never that spicy... the spices they use are more for the aroma...
If you don't mind some very hot relish, then next time you visit FFC go to the stand where they keep pickles and you will find all the ones I mentioned minus the sardine... BUT BE WARNED --- they are HOOOOOT
BTW the restaurant reviews you do are really nice and the photos are great... keep it coming

intlxpatr said...

LOL, I know the pickle station, near the dairy products. I have learned to love lemon pickles and mango, and other strong tasting pickles. It is an acquired taste, but I have acquired it. :-)

Which part of India are you from? Did you know we now have a huge Indian population in the US and Canada?

http://anonsenseblog.blogspot.com/ said...

Am not a big fan of pickled seafood, prefer them fresh. BUT the way your description had my mouth watering.

Listerine hahahahahha!

Qatar Foodie said...

@ intlxpatr am from Kerala - south of India... been working in Mumbai (Bombay) for some time... yeah i know a lot of our people are there in your part of the world.... We export a lot of them on an annual basis... beware we are planning a quiet take over soon through our kebabs and curries...

@ anonsenseblog ... thanks for the comment... it takes time to acquire the taste.. so keep at it..

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