I am more and more convinced that Justin does in fact have a doctorate (ph.d.) in sardinology. Because this is so rad it’s clearly going beyond simple fishfluencing. 🌈
@@SlowJabroni you need to try more Spanish, they take it very seriously and are very proud. Also there are special canned food restaurants in Spain very expensive. Tip: try bacalao a la vizcaina
This is a new brand on the scene and looks great, the art work too. There was a write-up in the NYTimes a few months ago. But at $25 plus a tin I've been reluctant to pull the trigger.
Yeah, they're all new and exciting or whatever so they can slap on a price tag like that - but I'm not totally sure it's worth it. You can get Nuri's for like 4 bucks if you try hard enough, so pricey stuff like this is really just for fun. I might grab a another can on Treat Yourself day or something.
These cans are from a very prestigious and expensive restaurant from Asturias, in the north of Spain. Is called Gueyu Mar, wich means ojo de mar. Its famous for the quality of the sea product
Leather face from the Texas chainsaw massacre prepares the dines.That is what I thought when you were talking about reattaching the midsection to the tail.You must have been full,because you didn’t finish your dines.Keep sampling and we will keep cheering you on.
Great video, and review. It’s pronounced like GOY-you Mar. When you reload on these, try them warmed up. The chef behind Güeyu Mar, Abel Álvarez, recommends all of his chargrilled items be served warm to fully bring out the benefits of the chargrilling he does.
@@MichaelG1986 You are correct, I was misinformed by a non-native speaker. After your comment I contacted them directly and received an audio file from them and your spelling is much closer.
You're an a-fish-ionado on 'dines and might want to give Anchovies a whirl. I eat a ton in a variety of ways. All so good you can eat straight from the tin or jar. Some you have to peel, desalt and debone yourself. Let's give those a go. I'd love to see.
@@SlowJabroni i want to try them as they are likely close in taste to what i am used to back home in France. There is nothing like eating grilled fresh dines basted in olive oil. Have you ever tried? Put the cans to shame.
@@SlowJabroni Wow, I looked them up during the video. Someplace was offering the tails for a couple bucks less than the loins, which is what have me the idea for the joke.
Sardine server is for dispensing sardines from a common container into individual plates or servings, it's not an eating utensil, you plebeian. 😊
Hey man, that's just like... YOUR opinion...
That's what happens when a goy buys a 30$ can of sardines ment for the tribe
Your production value is incredible. Matt’s too. You two are really made for incredible sardine eating videos .
Thanks bud, we try! Probably too much!
nothing like sunday morning coffee and new content from SlowJabroni!
🐟☕😎
I am more and more convinced that Justin does in fact have a doctorate (ph.d.) in sardinology. Because this is so rad it’s clearly going beyond simple fishfluencing. 🌈
The cross section always reminds me of what the small Asian bananas look like-especially the little red ones. Great video mate 👍
Yeah you like those little Asian bananas don't you
I'm a dine dude 🥺 and the packaging of these sardines are so artsy, I love it!
Excellent as usual! I was going to review the loins sometime this week, but I think I'll put it on the backburner now.
Hey, all I did was warm up the iron - It's your turn to strike it! Let's see those loins! 🙏🙇
@@SlowJabroni Well if I have your blessing...
I ordered a bunch of the various seafood offerings from this company a week ago...can't wait for em!!
I like the rotory phone and the brown chair vibe....yeah I'm catchen that.
Thanks! My cat hates it!
I have eaten grilled fresh sardines,wonderful. Tried both these and really enjoyed both. Loins were a little better.
You and Matthew Carlson are responsible for the consumption of many many thousands of cans of deens. You’re doing the Lord’s work
Just your friendly neighborhood sardineman!
Jesus’ favorite fish was ‘dines. He ate them with chopsticks, just like St. Mathew and St. Slow Jabroni.
Gway-you-mahr--
Lived in Spain for a year and I can't shake the "lisp".
Next level editing, setting the industry standard review after review
Comments like this keep me afloat 🙏
Spain is the best producer in the world of tin food. It is just quality not bullshit!
Yeah I think this tin it's maybe the best ever, but I am getting into French tins right now that are really blowing me away
@@SlowJabroni you need to try more Spanish, they take it very seriously and are very proud. Also there are special canned food restaurants in Spain very expensive.
Tip: try bacalao a la vizcaina
This is a new brand on the scene and looks great, the art work too. There was a write-up in the NYTimes a few months ago. But at $25 plus a tin I've been reluctant to pull the trigger.
Yeah, they're all new and exciting or whatever so they can slap on a price tag like that - but I'm not totally sure it's worth it. You can get Nuri's for like 4 bucks if you try hard enough, so pricey stuff like this is really just for fun. I might grab a another can on Treat Yourself day or something.
I wished I had the money to buy all these expensive sardines. Those really did look good.
These cans are from a very prestigious and expensive restaurant from Asturias, in the north of Spain. Is called Gueyu Mar, wich means ojo de mar. Its famous for the quality of the sea product
Great review, I gotta try these. I like the life tips as well like don’t shout out if you don’t know the name.
Love the sardine fork even though it didn’t work. 😂
Leather face from the Texas chainsaw massacre prepares the dines.That is what I thought when you were talking about reattaching the midsection to the tail.You must have been full,because you didn’t finish your dines.Keep sampling and we will keep cheering you on.
Great video, and review. It’s pronounced like GOY-you Mar. When you reload on these, try them warmed up. The chef behind Güeyu Mar, Abel Álvarez, recommends all of his chargrilled items be served warm to fully bring out the benefits of the chargrilling he does.
Sound like I need to add this to the revisit list 📜
I think the pronunciation is more like gwey-u-mar. The u has a diaeresis which means each of the vowels are pronounced.
@@MichaelG1986 You are correct, I was misinformed by a non-native speaker. After your comment I contacted them directly and received an audio file from them and your spelling is much closer.
Another sardine guy, but who came first and more importantly, who has the more casual, carefree demeanor
Comparison is the thief of joy!
@@SlowJabroni I’m just joking around, I’ve started eating delicious ‘dines thanks to Matt’s captivating presentation, the more the merrier
You're an a-fish-ionado on 'dines and might want to give Anchovies a whirl. I eat a ton in a variety of ways. All so good you can eat straight from the tin or jar. Some you have to peel, desalt and debone yourself. Let's give those a go. I'd love to see.
Alright, I'll pick up the ortiz jar from whole foods
@@SlowJabroni Great brand to start with. I have several anchovy forks that come attached to jars of Ortiz on hand. Love them forks.
I need to try them
I think they must add some char on the grill but the cooking in the can is necessary for making them safe to eat.
Ohhhh right! Very good point. I learned something about that when I was trying to make my own hot sauce. I was too afraid to actually try it.
I see you are up to 434 for subscribers.500 is not that far away!,!!
Awesome video - where do you get these dines? Thanks
RainbowTomatoesGarden is like the best possible place to get 'dines
@@SlowJabroni i want to try them as they are likely close in taste to what i am used to back home in France. There is nothing like eating grilled fresh dines basted in olive oil. Have you ever tried? Put the cans to shame.
Nope never had a fresh 'dine unfortunately. I do have like 30 French tins to try though!
@@SlowJabroni i look forward to the reviews
thats the fancyest fork ive sceen
Damn I feel so late to comment on this, but I was curious what part did you prefer? Loin or tails?
IIRC I'm more of a loin man
@@SlowJabroni thanks Slo! Will have to try these out for the Holidaze
Why does sardine content have similar vibe?
I used this series to practice video editing, and I watched a lot of Matt's videos as a tutorial, lol
dude you need to try some real homemade smoked trout, dines are good but man this will change your life
I'm more of a grouper man 🙏🤤🙏
@@SlowJabroni don't have grouper in part of the world just freshwater snack fish
My guess is that sophisticated, wealthy sardine connoisseurs only eat the loin. While poorer wannabes and posers opt for the tails.
The tails were like 24 bucks!
@@SlowJabroni Wow, I looked them up during the video. Someplace was offering the tails for a couple bucks less than the loins, which is what have me the idea for the joke.
@@SlowJabroni If I spent $24 on a can of sardines, I'd have spend a few more $ to rent a PO box to hide the purchase from my wife.
Do a pate video
It's in the backlog!
You need to get some normal tinned dines and then grill them and see how they compare to these.