Short Stuff: Sardines!

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And they're not asking for permission? Listen to levels to this, which shows hoops and Seryka Foster Brassby. On the "I Heart Radio" app, Apple Podcasts, or wherever you get your podcasts. Hey and welcome to the short stuff. I'm Josh and there's Chuck and we're just sucking out on Sardines and this short stuff

because Jerry's sitting in for Dave, which means it's short stuff about Sardines. That's right. I picked this because a couple of weeks ago, you mentioned Sardines, because I mentioned I'd been eating tinned, like Sam and Intuna, for lunches, for light lunches. You said try Sardines.

I got set.

I got some Sardines and I tried them today, finally.

Yeah. And I have to say this, I liked, like the flavor was good, but I got saved out. Yeah, the same thing happens to me, man. I have zero recollection of telling you to try Sardines and I find them difficult to eat because of the texture.

You did not mention any of that when you told me to try Sardines. I don't know what you're talking about. I'm not saying. Last week or the week before. That is bizarre.

“I think you're even like, "Oh, Sardines are good.”

You go eat them." Yeah. That sounds like me. Yeah. I was like one part of my brain was saying it and the rest of my brain didn't even know

that I just said it. Yeah. So the idea was to, I got some bagels when I was just in New York for my favorite, Sardine Bagel. Everything.

Bring him home in the suitcase. Put him in the freezer. Cut him in half, put him in the freezer because eating a whole giant bagel like that is a lot. Yeah.

Yeah. I put a, like, for lunch, sometimes we'll do a half a bagel with, like, maybe sometimes nothing, just a half a bagel or sometimes I'll put some of that tinned tuna on top. It does like today.

I'm going to throw some sardines on that. But let me try and first and I tried them and I'm glad I didn't waste that bagel because I couldn't do it man. They, they, they, they gave me out. But the flavor was still fine.

It was hard to describe why it, it, it, it, gave me. I guess because they're tiny little fish looking at you. Well, that's the thing. Yeah. It's a whole little fish.

They don't grind it up like tuna or salmon or anything like that. Like it's a little fish in a tray, a metal tray. That didn't, it, again, it's the texture. The taste is fine. Like they smell way more fishy than they taste and they, their taste is fine.

It wasn't unlike tuna, taste wise. No, it's no. And it's certainly not, nothing like anchovies, which are definitely their own thing. And they're good in their own way. It's nothing like that.

I saw some recipes because I got into sardines before I ever tried them and we still

have canned left from years back and I'm always looking for ways to use them up.

And I found that you can just fry them up like a Spanish top is to fry them. Yeah. And I'm like, if they crisp up a little bit, I might be able to handle them better. Agreed. Grilling them.

Had I maybe just placed them on that bagel and toasted it in the toaster oven, it might have been a little better. But yeah, I'm with you. So we're talking to sardines. Yeah.

These are tiny little fish, of course, very silvery. They are very nutrient dense, which we're going to talk about because they're actually pretty good for you. And you can get them, you know, you can get fresh sardines in a lot of Asian countries, usually over here in the United States and other places in the West.

You're going to buy them in the little, you know, in their little bunk bed that you twist open.

“I wish you still twisted open things like that with a little key.”

But unfortunately, it's the stupid pull tab now. Yeah. But one benefit of a sardine, if you're into like a light tin fish for lunch, is that you don't have to worry about mercury because they don't eat other fish. And apparently, that's where mercury comes from, is fish eating fish.

They eat plankton. And so you don't have to sweat the mercury. Yeah. I saw the reason why it's a problem because plankton actually have mercury in it. But it's very small amounts.

The problem with eating fish with mercury is that it bio accumulate. So one fish eats another fish that has mercury.

Yeah. And so on and so forth, that by the time you eat a fish, you're eating a bunch of mercury potentially, since sardines only eat the little bit of mercury that plankton have, they're fine. Yeah.

“Which is a shame because if not for that, I would honestly eat a little tin of nice”

tuna every day for lunch. I, yeah, I don't eat it every day, but I eat a lot. I've been eating way more fish than usual. Have you ever had brandsy now? Oh.

Yeah. Any time it's on a menu, a whole brandy now at the table for everyone to share. That's what I do. Okay. My friend.

Go to a certain alternative grocery store, I guess you could call it. Okay.

That has a lot of their own brand stuff, basically that's all they sell is their own

brand. Okay. And they have frozen brands, you know, fillets and like just put a little salt, a little pepper. Yeah.

Yeah. Maybe not even olive oil and eat it and you will just be in seven, seven, seven. Don't in the oven or just eat it cold. You can throw in the oven. I throw it in the air fryer sometimes.

Yeah. Yeah. Yeah. I don't recommend eating it cold. It's not like sashimi.

Okay.

“That's why I thought because you didn't mention cooking it.”

I'm sorry. But you know, I suppose to eat that much tuna, I hope you're not, because that's a serious thing. Like eating more than one like 10 of tuna a week is not great. I didn't know that, but I don't think I eat it 10 of tuna every week.

No. All right. Good. You don't want to turn into a... No.

No. The guy that ate too much tuna. Yeah. You know, plot lines from entourage? No.

The Ari, the agent in entourage. What's the guy from all the John? I know you're talking about, go ahead. Yeah. Oh.

What's this name? I can't remember his name. Not John Favro. No. Jeremy Pivin.

Jeremy Pivin. He got sick for a meeting. He got like a mercury poisoning years ago from apparently eating too much sushi. Oh, I think you told me that before. Yeah.

Did you ever see PCU? That's the part of it.

It never saw the whole thing.

I saw the whole thing multiple times for some reason. Well, that's where you were in your life at the time. I guess so. All right. So back to star deans.

They are found in shallow coastal, temperate, sub-tropical oceans all over the world. And they're very popular in Europe. Obviously, Portugal and Spain. You can find them on a topist menus. You can grill those things up.

They don't want to pizza toast. You're eating the bones by the way. They're very tiny. So it's, you don't feel like you're eating bones. So you just sort of dissolve in with the rest of the little silver fish.

“I think that might be part of the texture problem too.”

Yeah, maybe. But there's a lot of health benefits including the bones. The bones are chock full of calcium. Apparently, just eating one tin, I think, of sardines.

Gives you like a third of the calcium you need as a human being,

at least according to the US government. Yeah, and if you're lactose intolerant, it's a good place to get calcium. Also, because it's a fish, you're going to get lots of vitamin D, B12, phosphorus, selenium, and those omega-3 fatty acids, which are great. It's preventing heart disease while also being low in saturated fat.

Yeah, I was reading about that because I take omega-3s for cognitive stuff. It helps me focus and it really works really well. But there's a history of atrial fibrillation in my family. And I read that if you have a family history of heart disease, the taking omega-3s, there was a study recently that found taking omega-3s

actually increases your risk of developing it yourself. Oh, really? But it has a protective function if you already have heart disease. It's really bizarre. Oh, Jesus, man, human body, so weird sometimes.

It is. But so this was one study. It was a recent study, but it was a pretty big meta-analysis. And it doesn't seem to be being poo-pooed in the scientific press. So it might be legit.

I don't know, but it was enough to make me stop taking it every day. All right. Well, we'll take a little break. And we'll come back and talk a little bit more about tardines right after this. [music playing]

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This is first America, the true story of how the United States came to be,

and how we got to this present moment. Listen to first America. On the I-Heart Radio app, Apple Podcasts, or wherever you get your podcasts. [Music] Okay, Chuck, so we talked about Omega 3s.

We talked about calcium. Talk about some other stuff that's in these things. Because they're basically like little miracle fish essentially. Yeah, I mean, what else you got? One of the things that stands out to me is that they got this nice balance of protein and fats,

but healthy fats, part of the Omega 3 thing. They're high in Omega 3s, but they're low in saturated fats, so it's like the good stuff. And they have just an of protein too, that if you eat them, you're not going to be like, "I need some more food," they'll say she ate you. Yeah, for sure.

“And that's what I'm looking for with these light lunches is something that kind of make me go.”

All right, that's enough for now. Yeah. Unfortunately, Sartines don't have a place in my life now.

Yeah, you have to fry them first.

Yeah, and I'm going to try that. Not in two. Although that means I'll have to buy more. I can give you some, I'll let you pay my hand for some of the candidate of this week. Okay.

Oh man, you probably can't sneak Sartines into Montreal. You could make. I don't know. I don't know. Let's find out.

It's not all rosy when it comes to Sartines or everybody, because if you have gout, if you have kidney stones or high blood pressure, you might want to not to like overload on Sartines. I'm sure a little is fine, but they are high in pure minds. And that is going to create extra york acid, which is obviously the problem with gout and kidneys and how your kidneys process your acid.

So maybe, you know, again, moderation, doubt of like a little bit of Sartine is going to be too bad for you. Yeah, I think this is excess kind of stuff where you're just pounding like Jeremy Fibon level. Exactly. Also, if you have chronic kidney disease, Sartines are so packed with protein that they can actually make it hard on your kidneys to process all of it.

So, there's essentially, we've reached the point where we want to remind all of you that we are not doctors, nor dietitians, nor nutritionists, we're just fans. And if you are like, well, I've got chronic kidney disease, but these guys have really made me curious about Sartines. Maybe talk to a professional or ask your AI assistant.

Yeah, for sure. They'll tell you Ireland is an Ireland. I know that much. A lot of sodium to sometimes depending on what kind you buy. So, you know, buy the ones in water, because we didn't say they could be packed in like

oil, sometimes it's like different sauces and things. Yeah. I do like some of the tuna and salmon packed in oil, and you know, you drain most of that off. But, you know, get Sartines packed in water that don't have a lot of added sodium. Yeah, the problem with like tuna packed in water is because you use so much more mayonnaise

to make up for the oil that's missing that it's just at least washes out if not gets worse. That's right.

There's one other problem that has to do with basically anything that you get in a can.

That can probably has some sort of bisphenol in it. Oh, yeah, BPAs. Yeah. A BPA BPA, I think F was one. Yeah.

All of the remember the replacement ones that they're like BPA free, but there's other bisphenols in here. So don't ask too many questions about those. Yeah, yeah. Yeah. So that's a problem with basically any can thing and Sartines are no exception.

So go listen to our short stuff on BPAs. It was fairly enlightening, I think. Agreed. Is it short stuff out? Yes.

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