Description
Ingredients: Sardines (Sardina pilchardus), olive oil, tomato pulp, carrot, chickpeas, chilli, salt, cloves and laurel (bay leaf).
The terms “spiced” and “spicy” are used pretty much interchangeably in the tinned fish world, to mean two different things: with a hot pepper (or hot pepper flavor), and with cloves/bay/carrot/hot pepper. There are many examples of both terms being used to mean both things.
We are so frustrated by how widespread this confusing inconsistent usage is that we’ve gone through our entire product line to correct the incorrect ones such that our description of “spiced” or “spicy” will always indicate which it really is, regardless of the packaging. “Spicy” = with hot pepper flavor. “Spiced” = with the cloves/bay/carrot/hot pepper flavors.
Bmore Tinned (verified owner) –
This is the tin that motivated me to finally leave a review – immediately after eating it on a thick slice of toasted sourdough. It’s that good. And this is not my first fish rodeo. Perfectly spiced and spicy. Very smooth. Surprisingly approachable and balanced sardine flavor. This would absolutely kill on some sort of fishy charcuterie board next to a pile of crackers and gherkins. Some might be wary. It’s pâté after-all and 100% looks like cat food (shout out to my cat Pepperjack, I love you bud). But people are going to be coming up to you after and quietly asking what the magical mush was. If you run out of crackers, the next day during clean up I imagine you’d notice finger streaks where there was once Nuri.
Jeff (verified owner) –
Nuri spiced sardines are super delicious. I’ve never found myself thinking that they could be improved, nor have I wanted them to. When something can’t get better, can it just get different, and still be great? This Nuri spiced sardine pâté is here to say yes, yes it can.
Put this on a seacuterie board and it will be a hit. Or, crack it open for lunch with a piece of sourdough bread and a couple crackers, like I did, and your day just got better.
Tabitha Gault (verified owner) –
I really enjoyed this pate with crusty bread and tomatoes. I will definitely be repurchasing this tin over and over. As another reviewer mentioned above this is great for a tinned fish board — a perfectly seasoned pate that will pair well with nearly anything. I can’t recommend this enough.
Costanza Davis (verified owner) –
This is my second venture with this Nuri spiced sardine pâté, and I believe it will be a pantry staple. Both times I split the tin with a companion, and half a tin with crackers makes for a pleasant, light meal. It’s pleasantly spicy, not overpowering, and was a good way for my sardine-shy spouse to enjoy the flavor of sardines without having to navigate a recognizable fish shape. I greatly enjoyed the texture, and I loved the mustard tip from Dan: I added a little Dijon mustard to each cracker and the flavors opened quite beautifully.
newsletteracct (verified owner) –
While I was initially a bit skeptical based on the appearance, any doubts about how delicious this pate is were gone after the first bite. Delicious on roasted garlic crackers with quick pickled onion, cucumber, and tomato, this pate is smooth, flavorful, and has a perfect chili kick. I ate the whole tin myself as a dinner, but it would also be a fun addition to any sort of snack board.
Kate Burgess (verified owner) –
I was very excited to try this, especially based on other reviews, but I have to confess that this wasn’t my favorite. I love pate, I love sardines, but sardine pate just might not be for me.
Christopher Therrien (verified owner) –
I’m a big fan of Nuri and Pinhais sardines—especially the spiced ones—so when I heard about this product, I just had to try it. Unfortunately, I wasn’t wowed by it. It may be that I put too much expectation as as to how I felt it should taste, which for me, was kind of bland. It was definitely not fishy.
The texture is great, just like a liver pate. I love the fact that this pate uses cooked chickpeas (vs butter) to achieve it’s creaminess, so it’s definitely healthier than traditional liver pate. The appearance is not much to write home about, but then again, what liver pate really is?
I served this on toasted slices of a locally baked country loaf bread. We tried it with pickled shallots, Dijon mustard, whole grain spicy mustard, plain (as is) and with homemade jalapeño relish. I’d say the Dijon and shallots worked well as did the jalapeño relish. The whole grain spicy mustard overpowered the flavor of the pate, however.
I think this product would be a great substitute for the liver pate used on Bánh Mì and would make a great Sardine Bánh Mì (Bánh mì cá mòi).
It could also be used as a topping on Acadian pancakes ‘ployes’ in lieu of the Quebec pork spread ‘cretons,’ or as a topping for savory crepes with fresh tomatoes and anchovies.
Would I buy it again? Probably not. Would I purchase some cans of spicy Nuri Sardines and puree the contents with some cooked chickpeas, cloves, olive oil, salt and hot red pepper to make my own pate? Absolutely. But if you don’t want to go through the trouble of doing all that, get yourself a can. You’ll probably like it.
romaisa (verified owner) –
I’ve been really craving tinned fish today so I had to try this even though I already had a tin of fish earlier today. Pretty good! It was my first time trying pate and I really liked the creaminess, especially on crunchy pita chips with some mustard. The pate comes with a little bit of spiced olive oil and is studded with bits of chili. I liked the flavor but I felt like it needed a little more flavor from the spices for me to really love it. Still, I’m glad I tried it!