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Published on Leave a comment on Diplomats Fried Brisling Sardines in Sriracha

These Diplomats Fried Brisling Sardines in Sriracha Sauce were found at World Market. They were a new item, one of a handful of flavor varieties. The brand sounded familiar, but I couldn't quite remember why. Before I had a chance to open them, I realized that I had forgotten I watched a youtube review of another Diplomats brisling flavor. It did not go well at all. So I 'm hoping to not be equally disappointed.

Diplomats Fried Brisling Sardines in Sriracha Sauce sleeve
Diplomats Fried Brisling Sardines in Sriracha Sauce open can
Initial impression upon opening the can: 4.8/5.

At first glance, not as bad as I had feared. The Sriracha sauce is thick and clinging to the fish. Some oil has separated but neither it nor the sauce fill the can. The aroma is of pepper and vinegar. I can't really see evidence of frying. Perhaps more will be revealed once they're out of the tin.

Let's See What We've Got Here
Diplomats Fried Brisling Sardines in Sriracha Sauce over rice

I chose to lift them out rather than just dump. They are clumped together, and I can't tell if that's from the frying or just the sauce gluing them together.

Separating them with a fork, I see some tails, typical of Latvian sprats. There appear to be just 9 fish total, not exactly small for sprats.

An initial taste of the sauce is unsurprising, it's basically just Sriracha sauce. The label also indicates soy flour and rapeseed oil, but that appears related to the frying. There's not really anything in the way of a coating, more like they were just floured and fried. The oil in the bottom of the tin is likely more from the frying than separated from the sauce.

Digging in, they are firm enough, in no way the mushy mess the youtuber experienced. The tails aren't prickly at all, a plus. The only problem I'm having is the Sriracha sauce overpowering any flavor the fish might have imparted. It's hot, but not too hot. Nonetheless, I found it fatiguing towards the end.

Main Takeaways
  • Firm, meaty sprats
  • Not sure what the frying added
  • Overpowering sauce

Brand: Unda Ltd. / Diplomats
Description: Fried brisling in sriracha sauce
Species: Sprattus sprattus
Country of Origin: Latvia
Source: FAO27 Northeast Atlantic
Skin/Bones: Yes/Yes
Net Wt: 3.53 oz.
Price Range: $5

Published on Leave a comment on Eagle Coin Fried Dace with Salted Black Beans

Uncharted territory, here, folks. I got this Eagle Coin Fried Dace with Salted Black Beans at a recent trip to an Asian market. I had seen some online reviews, and was intrigued. Apparently, I had either not watched those reviews closely enough, or I had forgotten what I had seen. Here's my cautionary tale.

Eagle Coin Fried Dace with Salted Black Beans can
Eagle Coin Fried Dace with Salted Black Beans open can
Initial impression upon opening the can: OMG, what have I gotten myself into?

Click and enlarge that image of the open can if you dare. Wow, I did not remember this "presentation" at all. It all looks kind of over-fried and dried out. There are some fins, and a tail. Also a few black beans. There's an aroma of whatever the beans are seasoned with, I suppose. It's fragrant in a way I can't really describe, which is concerning.

Here We Go
Eagle Coin Fried Dace with Salted Black Beans alien autopsy

Uneasily, I peeled back the top layer of fish to reveal this. And I'm not kidding, I was just reading a social media post about the Emerson, Lake and Palmer album cover with the HR Giger artwork. You know, the guy who designed the creature in the movie "Alien".

Initially, I had big ambitions of serving this over sticky rice with perhaps some gohan desuyo or taberu rayu. Maybe that seems like some Asian culinary mis-fusion, but I had to be ready for the worst.

I pulled all the fish parts out into a bowl. There were a lot of black beans underneath. I tried them, and to my taste, it was salt and umami overkill.

I continued by separating out all the fish parts that I had decided I definitely was not going to eat into a pile. Fins, tail, spines. What remained were some filets(?) with a few soft pin bones left in them.

It Gets Worse

I can only describe what I did eat as a grease-soaked fish jerky. So tough it was, I had to tear it apart with my fingers. Admittedly, I knew going in that dace is another word for a carp. A trash fish, unless it's a colorful koi, an ornamental pond fish which you don't eat.

I continued in fits and starts until, after about three tries, I just gave up. Blame my unsophisticated Western sensibilities if you will, but I just couldn't go on. Then, I tried some more of the black beans alone, but it was too late. I threw in the proverbial towel. I need to go wash this smell off my fingers now.

So, the rest of lunch consisted of my bowl of sticky rice, augmented with some gohan desuyo, the kind with shiitake mushroom, and a bit of taberu rayu chili crisp. I'll reward myself later with a snack of something I know I'll like.

Main Takeaways
  • Visually "arresting"
  • Chewy and greasy
  • I should have paid closer attention to reviews already seen

Brand: Eagle Coin
Description: Fried Dace with Salted Black Beans
Species: Cirrhinus sp.
Country of Origin: China
Source: FAO NS
Skin/Bones: Yes/Yes
Net Wt: 6.5 oz.
Price Range: $3-4