I'm in the middle of eating a tin of Crown Prince Brisling Sardines in Mustard. The mustard filled every nook of the tin not occupied by a fish. Even compared to the marinara flavor, the mustard is very thick (like regular yellow mustard), and I can still see an impression of the lid in the untouched mustard, ten minutes later. Plus the mustard flavor and smell is strong, overpowering the fish.
So, I can't see my food, I can't taste my food, I can't smell my food. All due to the drowning in mustard. As good or bad as the Brisling might be, I can't tell. I can vaguely tell that the fish are of good makeup, not mushy.
I have 2 other brands that are also mustard flavored. So far, I have to vote thumbs down on mustard.
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