They ran out at the grocery store for a long time. When they finally got more in, I cleaned them out (to the tune of a dozen). But now I've eaten all those and the grocery store still doesn't have any more. I bought an 18 pack of the ones I like on Amazon, but now a couple of days after I made the purchase, they're saying they're delayed and they can't even give me an estimated delivery date.

Doing some research, I found that apparently warming oceans are reducing sardine yields causing a shortage.

I eat sardines practically daily... when I can get them.

I might have to switch to the ones packed in water rather than the ones packed in olive oil.

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[–] 1 point 6 days ago (2 children)

Is other fish acceptable?

I prefer to buy slightly more local stuff, i.e. at the very least from the same continent, preferably sub, i.e. Northern Europe.

Not that I don't eat tinned fish too. What makes those mystery sardines so good? There's one variety in the shops here which is preserved only with tomato puree and salt, no oil. They're good.

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  • [–] [S] 2 points 5 days ago (1 child)

    The main concern I have with other kinds of fish is just mercury levels. That wouldn't be such an issue if I wasn't eating them daily.

    As for local stuff, I do live in one of the more landlocked areas in the U.S.. Not to say there's no fish that are local-ish to my area. (Freshwater stuff, specifically.) But yeah.

    The other thing is just that cooking is a bigger pain than just opening a tin. Lol.

    Probably my favorite fish, not considering preparation time/effort/health/etc is a nice salmon steak. Swordfish is really good too. (But swordfish is just about the highest-mercury fish you can get.)

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