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Short Stuff: Sardines! · Stuff You Should Know

• 0:04
  Speaker 1: Hey, welcome to the short stuff. I'm Josh and there's
• 0:06
  Speaker 1: Chuck and we're just sucking on sardines. And this short
• 0:09
  Speaker 1: stuff because Jerry's sitting in for Dave. This means it's
• 0:12
  Speaker 1: short stuff about sardines.
• 0:15
  Speaker 2: That's right.
• 0:16
  Speaker 3: I picked this because a couple of weeks ago you
• 0:18
  Speaker 3: mentioned sardines because I had mentioned I'd been eating tinned
• 0:22
  Speaker 3: like salmon and tuna for lunches. For light lunches, you said,
• 0:25
  Speaker 3: try sardines. I got said, I got some sardines, and
• 0:29
  Speaker 3: I tried them today finally.
• 0:31
  Speaker 2: Yeah, and I have to say this.
• 0:33
  Speaker 3: I liked, like the flavor was was good, okay, but
• 0:37
  Speaker 3: I got skithed out.
• 0:40
  Speaker 1: Yeah, the same thing happens to me. Man. I have
• 0:42
  Speaker 1: zero recollection of telling you to try sardines, and I
• 0:47
  Speaker 1: find them difficult to eat because of the texture.
• 0:51
  Speaker 2: You did not mention any of that when you told
• 0:53
  Speaker 2: me to try sardines.
• 0:54
  Speaker 1: I don't know what you're talking about. I'm not sick
• 0:57
  Speaker 1: last week or the week before. That is bizarre.
• 0:59
  Speaker 2: I think you're even like, oh, sardines are good, go
• 1:01
  Speaker 2: go eat them.
• 1:02
  Speaker 1: Huh. That sounds like me. Yeah, but like one part
• 1:05
  Speaker 1: of my brain was saying it, and the rest of
• 1:06
  Speaker 1: my brain didn't even know that. I just said it.
• 1:09
  Speaker 2: Yeah, So the idea was too.
• 1:10
  Speaker 3: I got some bagels when I was just in New
• 1:12
  Speaker 3: York from my favorite Essa bagel. Everything's bring him home
• 1:16
  Speaker 3: in the suitcase, put him in the freezer, cut in half,
• 1:17
  Speaker 3: put him in the freezer. Because eating a whole giant
• 1:19
  Speaker 3: bagel like that is a lot. So yeah, I put
• 1:22
  Speaker 3: a like for lunch. Sometimes I'll do a half a
• 1:24
  Speaker 3: bagel with like maybe sometimes nothing, just a half a bagel,
• 1:29
  Speaker 3: or sometimes I'll put some of that tinned tuna on top.
• 1:32
  Speaker 3: So I was like, today, I'm gonna throw some sardines
• 1:34
  Speaker 3: on that, but let me try him first. And I
• 1:36
  Speaker 3: tried them, and I'm glad I didn't waste that bagel
• 1:38
  Speaker 3: because I couldn't do it. Man, they skied me out,
• 1:41
  Speaker 3: but the flavor was still fine. It was hard to
• 1:42
  Speaker 3: describe why it sciwed me. I guess because they're tiny
• 1:45
  Speaker 3: little fish looking at you.
• 1:47
  Speaker 1: Well, that's the thing. Yeah, it's a whole little fish.
• 1:49
  Speaker 1: They don't grind it up like tuna or salmon or
• 1:52
  Speaker 1: anything like that. Like it's a little fish in a tray,
• 1:56
  Speaker 1: a metal tray that didn't sciv me out again. It's
• 1:59
  Speaker 1: the sure the taste is fine, Like they smell way
• 2:02
  Speaker 1: more fishy than they taste, and their taste is fine.
• 2:06
  Speaker 2: It wasn't unlike tuna taste wise.
• 2:08
  Speaker 1: No, it's no. And it's certainly nothing like anchovies, which
• 2:12
  Speaker 1: are definitely their own thing and they're good in their
• 2:14
  Speaker 1: own way. It's nothing like that. I saw some recipes
• 2:18
  Speaker 1: because I got into sardines before I ever tried them,
• 2:23
  Speaker 1: and we still have cans left from years back, and
• 2:26
  Speaker 1: I'm always looking for ways to use them up. And
• 2:29
  Speaker 1: I found that you can just fry them up like
• 2:31
  Speaker 1: a Spanish tapis is to fry them. Yeah, And I'm like,
• 2:34
  Speaker 1: if they crisp up a little bit, I might be
• 2:37
  Speaker 1: able to handle them.
• 2:38
  Speaker 2: Better, agreed, and grilling them.
• 2:40
  Speaker 3: Had I maybe just place some on that bagel and
• 2:42
  Speaker 3: toasted it in the toast drub and it might have
• 2:44
  Speaker 3: been a little better.
• 2:47
  Speaker 2: But yeah, I'm with you. So we're talking sardines.
• 2:49
  Speaker 3: Yeah, these are tiny little fish, of course, very silvery.
• 2:53
  Speaker 3: They are very nutrient dents, which we're going to talk
• 2:55
  Speaker 3: about because they're actually pretty good for you, and you
• 2:58
  Speaker 3: can get them, you know, you can get fresh sardines
• 3:00
  Speaker 3: and a lot of Asian countries. Usually over here in
• 3:03
  Speaker 3: the United States and other places in the West. You're
• 3:05
  Speaker 3: going to buy them in the little you know, their
• 3:07
  Speaker 3: little bunk bed that you twist open. I wish you
• 3:12
  Speaker 3: still twisted open things like that with a little key,
• 3:14
  Speaker 3: but unfortunately it's the stupid pole tab.
• 3:15
  Speaker 2: Now.
• 3:16
  Speaker 3: Yeah, but one benefit of a sardine, if you're into
• 3:21
  Speaker 3: like a light tin fish for lunch, is that you
• 3:24
  Speaker 3: don't have to worry about mercury because they don't eat
• 3:26
  Speaker 3: other fish and apparently that's where mercury comes from. As
• 3:28
  Speaker 3: fish eating fish, they eat plankton, and so you don't
• 3:30
  Speaker 3: have to sweat the mercury.
• 3:32
  Speaker 1: Yeah, I saw the reason why it's a problem because
• 3:34
  Speaker 1: plankton actually has mercury in it, but it's very small amounts.
• 3:38
  Speaker 1: The problem with eating fish with mercury is that it bioaccumulates.
• 3:41
  Speaker 1: So one fish eats another fish that has mercury, that
• 3:44
  Speaker 1: fish's mercury combines with the fish that ate it's mercury. Yeah,
• 3:48
  Speaker 1: and so on and so forth, so that by the
• 3:49
  Speaker 1: time you eat a fish, you're eating a bunch of mercury. Potentially,
• 3:54
  Speaker 1: since sardines only eat a little bit of mercury that
• 3:57
  Speaker 1: plankton have. They're fine.
• 3:59
  Speaker 3: Yeah, which is a shame because if not for that,
• 4:01
  Speaker 3: I would honestly eat a little tin of nice tuna
• 4:04
  Speaker 3: every day for lunch.
• 4:05
  Speaker 1: I yeah, I don't eat it every day, but I
• 4:08
  Speaker 1: eat a lot. Like I've been eating way more fish
• 4:10
  Speaker 1: than usual. Have you ever had branzino?
• 4:14
  Speaker 2: Oh?
• 4:14
  Speaker 3: Yeah, anytime it's on a menu, a whole branzino at
• 4:17
  Speaker 3: the table for everyone to share.
• 4:18
  Speaker 2: That's what I do.
• 4:19
  Speaker 1: Okay, my friend, you can go to a certain alternative
• 4:24
  Speaker 1: grocery store, I guess you could call it, Okay that
• 4:27
  Speaker 1: has a lot of their own own brand stuff. Basically
• 4:30
  Speaker 1: that's all they sell is their own brand, okay, And
• 4:33
  Speaker 1: they have frozen branzino filets, and like, just put a
• 4:38
  Speaker 1: little salt, a little pepper, yeah maybe not even olive oil,
• 4:41
  Speaker 1: and eat it and you will just be in seventh Heaven.
• 4:45
  Speaker 2: Throw it in the oven, or just eat it cold.
• 4:47
  Speaker 1: You can throw in the oven. I throw it in
• 4:48
  Speaker 1: the air fryer sometimes, Yeah, sure, I don't. Yeah, I
• 4:51
  Speaker 1: don't recommend eating it cold. It's that like sashimi.
• 4:54
  Speaker 2: Oh okay, that's what I thought, because you didn't mention
• 4:56
  Speaker 2: cooking it.
• 4:57
  Speaker 3: I'm sorry, but you know you're not supposed to eat
• 4:59
  Speaker 3: that much. I hope you're not, because that's a serious thing.
• 5:02
  Speaker 3: Like eating more than one like tin of tuna a
• 5:04
  Speaker 3: week is not great.
• 5:05
  Speaker 1: I didn't know that, but I don't think I eat
• 5:08
  Speaker 1: a tin of tuna every week.
• 5:10
  Speaker 3: Now, all right, good, you don't want to turn into uh, no,
• 5:15
  Speaker 3: the guy that ate too much tuna?
• 5:16
  Speaker 2: Ari from Entourage?
• 5:19
  Speaker 1: You know plot lines from Entourage?
• 5:21
  Speaker 3: No, the Ari, the the agent in Entourage. What's the
• 5:25
  Speaker 3: guy from all the John?
• 5:28
  Speaker 2: Uh?
• 5:29
  Speaker 1: I know who you're talking about?
• 5:29
  Speaker 3: Go ahead, Yeah, uh what's his name?
• 5:33
  Speaker 2: I can't remember his name. Not John Favreau, No, the
• 5:38
  Speaker 2: Jeremy Pivin.
• 5:38
  Speaker 3: Yeah, he got sick from eating He got like mercury
• 5:42
  Speaker 3: poisoning years ago from apparently eating too much sushi.
• 5:46
  Speaker 1: I think you told me that before.
• 5:47
  Speaker 2: Yeah.
• 5:48
  Speaker 1: Did you ever see PCU?
• 5:50
  Speaker 2: That's parts of it. I never saw the whole thing.
• 5:52
  Speaker 1: I saw the whole thing multiple times for some reason.
• 5:56
  Speaker 2: Oh, that's where you were in your life at the time.
• 5:57
  Speaker 1: I guess so.
• 5:58
  Speaker 2: All right, So back to sardines.
• 6:01
  Speaker 3: They are found in shallow coastal, temperate subtropical oceans all
• 6:05
  Speaker 3: over the world, and they're very popular in Europe obviously Portugal,
• 6:10
  Speaker 3: in Spain, you can find them a lot of topus menus.
• 6:12
  Speaker 2: You can grill those things up through them on.
• 6:14
  Speaker 3: A pizza toast. You're eating the bones. By the way,
• 6:17
  Speaker 3: they're very tiny, so you don't feel like you're eating bones.
• 6:20
  Speaker 3: They just sort of dissolve in with the rest of
• 6:22
  Speaker 3: the little silver fish.
• 6:23
  Speaker 1: I think that might be part of the texture problem too. Yeah, maybe,
• 6:27
  Speaker 1: But there's a lot of health benefits including the bones.
• 6:31
  Speaker 1: The bones are chock full of calcium. Apparently just eating
• 6:34
  Speaker 1: one ten I think of sardines give you like a
• 6:38
  Speaker 1: third of the calcium you need as a human being,
• 6:40
  Speaker 1: at least according to the US government.
• 6:43
  Speaker 3: Yeah, and if you're a lactose intolerant, it's a good
• 6:45
  Speaker 3: place to get calcium. Also, because it's a fish, you're
• 6:48
  Speaker 3: going to get lots of vitamin D B twelve, phosphorus, selenium,
• 6:54
  Speaker 3: and those omega three fatty acids which are great at
• 6:56
  Speaker 3: preventing heart disease while also being low and teturate.
• 7:00
  Speaker 1: Yeah. I was reading about that because I take omega
• 7:03
  Speaker 1: threes for cognitive stuff, like it helps me focus, and
• 7:08
  Speaker 1: it really works really well, I've heard. But there's a
• 7:12
  Speaker 1: history of atrial fibrillation in my family, and I read
• 7:16
  Speaker 1: that if you have a family history of heart disease,
• 7:21
  Speaker 1: the taking omega threes. There was a study recently that
• 7:24
  Speaker 1: found taking omega threes actually increases your risk of developing
• 7:29
  Speaker 1: it yourself. Oh really, but it has a protective function
• 7:33
  Speaker 1: if you already have heart disease. It's really bizarre.
• 7:36
  Speaker 2: Oh geez man, not even body so weird sometimes it is.
• 7:39
  Speaker 1: But so this was one study. It was a recent study,
• 7:42
  Speaker 1: but it was a pretty big meta analysis, and it
• 7:45
  Speaker 1: doesn't seem to be being poopooed in the scientific press,
• 7:48
  Speaker 1: so it might be legit. I don't know, but it
• 7:51
  Speaker 1: was enough to make me stop taking it every day.
• 7:54
  Speaker 3: All right, all right, Well we'll take a little break
• 7:57
  Speaker 3: and we'll come back and talk a little bit more
• 7:58
  Speaker 3: about sardines right after.
• 7:59
  Speaker 1: This, okay, Chuck. So we talked about omega threes, We
• 8:26
  Speaker 1: talked about calcium, talk about some other stuff that's in
• 8:30
  Speaker 1: these things, because they're basically like little miracle fish essentially.
• 8:34
  Speaker 2: Yeah, I mean, what else you got?
• 8:36
  Speaker 1: One of the things that stands out to me is
• 8:38
  Speaker 1: that they've got this nice balance of protein and fat,
• 8:43
  Speaker 1: but healthy fats. Part of the omega three thing. They're
• 8:46
  Speaker 1: high in omega threes, but they're low in saturated fats,
• 8:50
  Speaker 1: so it's like the good stuff. And they have just
• 8:53
  Speaker 1: enough protein too that if you eat them, you're not
• 8:56
  Speaker 1: going to be like I need some more food. Like
• 8:58
  Speaker 1: they'll satiate you.
• 9:00
  Speaker 2: Yeah, for sure.
• 9:01
  Speaker 3: And that's what I'm looking for with these light lunches,
• 9:03
  Speaker 3: is something to kind of make me go like, all right,
• 9:04
  Speaker 3: that's enough for now.
• 9:07
  Speaker 2: Unfortunately sartines. Sardines don't have a place in my life
• 9:09
  Speaker 2: now yet.
• 9:10
  Speaker 1: You have to fry them first.
• 9:12
  Speaker 2: Yeah, and I'm going to try that too. Although that
• 9:16
  Speaker 2: means off to buy more.
• 9:17
  Speaker 1: I can give you some all it brings them to
• 9:20
  Speaker 1: Canada next week.
• 9:21
  Speaker 3: Okay, oh man, you probably can't sneak sardines into Montreal,
• 9:25
  Speaker 3: are you kidding me?
• 9:26
  Speaker 1: I don't know. I don't know. Let's find out.
• 9:30
  Speaker 3: It's not all rosy when it comes to sardines or everybody,
• 9:33
  Speaker 3: because if you have gout, if you have kidney stones
• 9:37
  Speaker 3: or high blood pressure, you might want to not to
• 9:40
  Speaker 3: like overload on sardines. I'm sure little is fine, but
• 9:42
  Speaker 3: they are high in purines and that is going to
• 9:45
  Speaker 3: create extra uric acid, which is obviously the problem with
• 9:48
  Speaker 3: gout and kidneys and how your kidney's process uric acid.
• 9:52
  Speaker 3: So maybe you know, again moderation. I doubt if like
• 9:56
  Speaker 3: a little bit of sardine is going to be too
• 9:57
  Speaker 3: bad for you.
• 9:58
  Speaker 1: Yeah, I think this is excess kind of stuff where
• 10:00
  Speaker 1: you're just pounding.
• 10:01
  Speaker 2: Like Jeremy Piven level exactly.
• 10:04
  Speaker 1: Also, if you have chronic kidney disease, sardines are so
• 10:08
  Speaker 1: packed with protein that they can actually make it hard
• 10:10
  Speaker 1: on your kidneys to process all of it. So there's
• 10:14
  Speaker 1: essentially we've reached the point where we want to remind
• 10:16
  Speaker 1: all of you that we are not doctors, nor dietitians
• 10:19
  Speaker 1: nor nutritionists. We're just fans. And if you are like, well,
• 10:25
  Speaker 1: I've got chronic kidney disease. But these guys have really
• 10:27
  Speaker 1: made me curious about sardines. Maybe talk to a professional
• 10:30
  Speaker 1: or ask your AI assistant.
• 10:32
  Speaker 2: Yeah, for sure, they'll tell you. Ireland is in Ireland.
• 10:35
  Speaker 3: I know that much a lot of sodium too, sometimes
• 10:39
  Speaker 3: depending on what kind you buy, so you know, buy
• 10:42
  Speaker 3: the ones in water, because we didn't say they could
• 10:44
  Speaker 3: be packed in like oil.
• 10:45
  Speaker 2: Sometimes it's like different sauces and things.
• 10:47
  Speaker 3: Yeah, I do like some of the tuna and salmon
• 10:51
  Speaker 3: packed in oil, and you know you drain most of
• 10:53
  Speaker 3: that off, but you know, get sardines packed in water
• 10:56
  Speaker 3: that don't have a lot of added sodium.
• 10:58
  Speaker 1: Yeah. The problem with like tuna packed than water is
• 11:01
  Speaker 1: because you use so much more mayonnaise to make up
• 11:05
  Speaker 1: for the oil that's missing that it just at least
• 11:09
  Speaker 1: washes out if not gets worse.
• 11:11
  Speaker 2: That's right.
• 11:12
  Speaker 1: There's one other problem that has to do with basically
• 11:16
  Speaker 1: anything that you get in a can that can probably
• 11:19
  Speaker 1: has some sort of bisphenol in it.
• 11:21
  Speaker 2: Oh yeah, BPAs.
• 11:23
  Speaker 1: Yeah, BPA BP. I think f was one all of
• 11:26
  Speaker 1: the remember the replacement ones that they're like BPA free,
• 11:29
  Speaker 1: But there's other bys phonels in here, so don't ask
• 11:32
  Speaker 1: too many questions about those.
• 11:33
  Speaker 2: Yeah yeah, yeah.
• 11:34
  Speaker 1: So that's a problem with basically any can thing, and
• 11:37
  Speaker 1: sardines are no exceptions. So go listen to our short
• 11:40
  Speaker 1: stuff on BPA's that was fairly enlightening.
• 11:42
  Speaker 2: I think agreed is short stuff out.
• 11:45
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