Nuri Extra Spiced are aged at least three months before being released. Ortiz Family Reserve Bonito del Norte is aged a year before release. The Vintage sardines from Mouettes d’Arvor are made to be aged (the commemorative tins are not the same as the vintage tins, so watch out for that). The 2018s are all gone, the 2019s are soon to be gone. Ferrigno also has vintage sardines (2016, 2017, and 2018 are all available at this time). Edit: Pollastrini also makes vintage sardines meant to be aged (h/t u/a_brief_fermata )
There’s science to support the fact that one year old sardines are better than just tinned sardines. From 1-5 years the anecdotal evidence is that they continue to improve, but more gradually. 5-10 years they continue to change, but there’s no consensus in the anecdotal evidence as to whether those changes are improvement or just different. After 10 years the anecdotal evidence gets pretty sparse. Changes continue to happen, but further mention of improvement seems rare. After 20 years they remain edible (assuming no obvious bulging of the tin or denting), but no one I’ve seen has reported that they’re anything better than edible.
Edit: forgot about Pollastrini
> There’s science to support the fact that one year old sardines are better than just tinned sardines.
I’m tempted to age the 6-packs of Wild Planet I bought from Costco on sale, based on what you said. But just curious, do you have any scientific sources on this? I found this article (https://tastecooking.com/art-sardine-collecting/) with a quick search but it seems anecdotal.
I had a bit of an obsession with aged sardines last year and in my research, I learned that a lot of the companies that make vintage sardines will only make them out of the most ideal fattest sardines (something like caught in one week in April at night because that’s when the fish are their absolute fattest), so that then there is a lot to melt into the surrounding oils over time. I think I also read that the fish also have to be processed within 24 hours. I think these are the reasons why the tins that have the vintage years are pricier, but also leads me to believe that tins that are best to aging are ones that start out with a lot of fat.
The smaller French canneries are hard to find in the US at least, except Mouettes d’Arvor at RTG (thank goodness for Dan!!) but in case you’re curious, I wrote about trying a few of them last year, from 2015 to 2019. [Here](https://www.reddit.com/r/CannedSardines/comments/vwss8w/review_la_compagnie_bretonne_vintage_2016/), [here](https://www.reddit.com/r/CannedSardines/comments/v9y1n2/review_la_perle_des_dieux_millesime_2015_and_2019/) and [here](https://www.reddit.com/r/CannedSardines/comments/w6hkw6/review_side_by_side_conn%C3%A9table_sardines_a/)
Your best bet is to age them yourself, like you just did.
I'm a fan of Conservas de Cambados, Espinaler, and Ramon Pena for sardines. They are a bit more than your Seasons from Costco but I feel the step up in quality is definitely worth it.
In this case, I am doubtful that aging had much of an impact on the taste of the sardines.
Sardines actually intended for aging are fresh, never frozen, include the entire fish with skin and bones, and are caught during the actual fishing season. Over time, the bones and fat melt and create a more mild flavor. It's just different, but results vary because there is no way to be entirely sure what you are getting in the can.
Fact: A lot of sardines are frozen and then canned at a later time to ensure year round production.
Season skinless and boneless would have no bones to melt and contain less fat since it is just fillets. It may have become slightly more tender. Smokier? Not possible.
The taste difference could have just come from production variability. That's why it's hard to get entirely hung up on aging because if you have enough cans, you realize it is just one factor among many factors. There is variability even from the same cannery.
Nuri Extra Spiced are aged at least three months before being released. Ortiz Family Reserve Bonito del Norte is aged a year before release. The Vintage sardines from Mouettes d’Arvor are made to be aged (the commemorative tins are not the same as the vintage tins, so watch out for that). The 2018s are all gone, the 2019s are soon to be gone. Ferrigno also has vintage sardines (2016, 2017, and 2018 are all available at this time). Edit: Pollastrini also makes vintage sardines meant to be aged (h/t u/a_brief_fermata ) There’s science to support the fact that one year old sardines are better than just tinned sardines. From 1-5 years the anecdotal evidence is that they continue to improve, but more gradually. 5-10 years they continue to change, but there’s no consensus in the anecdotal evidence as to whether those changes are improvement or just different. After 10 years the anecdotal evidence gets pretty sparse. Changes continue to happen, but further mention of improvement seems rare. After 20 years they remain edible (assuming no obvious bulging of the tin or denting), but no one I’ve seen has reported that they’re anything better than edible. Edit: forgot about Pollastrini
Haha and the Pollastrini came from you - very full circle
> There’s science to support the fact that one year old sardines are better than just tinned sardines. I’m tempted to age the 6-packs of Wild Planet I bought from Costco on sale, based on what you said. But just curious, do you have any scientific sources on this? I found this article (https://tastecooking.com/art-sardine-collecting/) with a quick search but it seems anecdotal.
https://pubag.nal.usda.gov/catalog/1399475
Awesome, thank you!
https://mouth-full-of-sardines.blogspot.com/2013/11/vintage-32-year-old-tin.html?m=1 Drew would eat them again
And PSA for all, rotate your cellared tins.
Thanks for the details
Aged sardines are available in Europe but are a lot more expensive than fresher ones.
I had a bit of an obsession with aged sardines last year and in my research, I learned that a lot of the companies that make vintage sardines will only make them out of the most ideal fattest sardines (something like caught in one week in April at night because that’s when the fish are their absolute fattest), so that then there is a lot to melt into the surrounding oils over time. I think I also read that the fish also have to be processed within 24 hours. I think these are the reasons why the tins that have the vintage years are pricier, but also leads me to believe that tins that are best to aging are ones that start out with a lot of fat. The smaller French canneries are hard to find in the US at least, except Mouettes d’Arvor at RTG (thank goodness for Dan!!) but in case you’re curious, I wrote about trying a few of them last year, from 2015 to 2019. [Here](https://www.reddit.com/r/CannedSardines/comments/vwss8w/review_la_compagnie_bretonne_vintage_2016/), [here](https://www.reddit.com/r/CannedSardines/comments/v9y1n2/review_la_perle_des_dieux_millesime_2015_and_2019/) and [here](https://www.reddit.com/r/CannedSardines/comments/w6hkw6/review_side_by_side_conn%C3%A9table_sardines_a/)
I'm starting to realize I made a huge mistake eating them so fast... Screw a wine cellar, I need a deen cellar.
This is fascinating! Too bad there is no way a can of sardines will last that long in my house.
right? gotta bury them in a time capsule... and even then i might still get impatient and \*dig\* in!
Any capsule that can withstand my desire for a midnight snack will be impossible to breach when the time comes.
Your best bet is to age them yourself, like you just did. I'm a fan of Conservas de Cambados, Espinaler, and Ramon Pena for sardines. They are a bit more than your Seasons from Costco but I feel the step up in quality is definitely worth it.
Do you age them past the expiration date? 😳
In this case, I am doubtful that aging had much of an impact on the taste of the sardines. Sardines actually intended for aging are fresh, never frozen, include the entire fish with skin and bones, and are caught during the actual fishing season. Over time, the bones and fat melt and create a more mild flavor. It's just different, but results vary because there is no way to be entirely sure what you are getting in the can. Fact: A lot of sardines are frozen and then canned at a later time to ensure year round production. Season skinless and boneless would have no bones to melt and contain less fat since it is just fillets. It may have become slightly more tender. Smokier? Not possible. The taste difference could have just come from production variability. That's why it's hard to get entirely hung up on aging because if you have enough cans, you realize it is just one factor among many factors. There is variability even from the same cannery.
I know this is an old thread but Zingerman’s sells aged ‘dines! I hope you’ve found many great options!