Tuesday, March 3, 2015

Satan’s seafood

[Life, June 1, 1959.]

I would have thought that the archfiend made his minions do the seasoning.

In my childhood, all sardines came from Martel. But eaters of a certain age may recall Underwood Sardines. The company’s FAQ page notes that the sardine line “was discontinued years ago.”

Underwood of course is best known for its Deviled Ham. Again, from the Underwood FAQ: “The Underwood Devil logo, which was registered in 1870, is believed to be the oldest registered trademark still in use for a prepackaged food product in the United States.” The Straight Dope has an excellent survey of deviled-food history.

Related posts
Alex Katz, painter, eater Sardines for lunch, every day
City for Conquest (and sardines)
End of the U.S. sardine industry
Go fish
New directions in sardines

comments: 6

Matt Thomas said...

Please keep the sardines-related posts coming.

Michael Leddy said...

I will.

Matt Thomas said...

Excellent. You are quickly becoming my go-to sardine resource. Today's lunch: whole wheat toast, mustard, some finely-diced onion, and a can of boneless/skinless sardines packed in olive oil. (Working my way up to the more grisly-looking stuff.) Delicious. Might try sardines with BBQ sauce next per your recommendation. Or might mash some up in a simple pasta dish. We'll see.

Michael Leddy said...

Marzek’s kimchi sounds pretty exciting too. Let’s keep one another posted on sardine exploits.

Diane Schirf said...

Like the use of "smack."

Michael Leddy said...

That’s a lovely colloquialism.