REMEMBER my look at Brunswick Candian Style Sardines in Louisiana Hot Sauce? No? You’re not alone. No one else has read it either. In short, Canadian Style turned out to be full of bones and fish gunk. And the hot sauce really was hot and tasty.
How, then, will Brunswick Canadian Style Sardines with Hot Peppers compare?
It’s all exactly the same until you open the thing. Just like how the “Hot Louisiana Sauce” surprised me last time be actually being “Hot Louisiana Sauce”? Well, this does the same thing. It actually has hot peppers sitting on top of the sardines. You’ve got to admire the honest packaging of Brunswick.
What does it taste like? Not as hot as I thought it would be. Not even if you eat the small slivers of pepper. There’s some liquid in the tine, but not much. About the same as with their Louisiana Hot Sauce.
I’m about half-way through now, and the peppers are having an effect. At last. This is gradually turning into a satisfyingly hot tin of sardines.
What else can I say about it? Well, the Canadian style is in full effect again. These are nearly complete sardines full of all their gunk and bones. Some of you will love the experience of carefully trying to open and remove the unwanted bits from each fish using only a fork. I however, am not so keen on the Canadian style. Not least because they’re too dry for my taste.
I can’t fault the advertising though. Both this and the Louisiana Hot Sauce did exactly what they promised. And they did it better than the usual big brands they sell over here. They’re amazingly tasty considering how dry they were. If they can do these things but with boneless sardines instead, they’ll have a winner.
Have you tried Brunswick Canadian Style Sardines with Hot Peppers? What did you think of them? Got any requests, recommendations or opinions? Then do please leave a message in the boxes below.