>costs less than 3 dollars per tin. >16 grams of protein

>costs less than 3 dollars per tin
>16 grams of protein

what's the catch?

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Rise, Grind, Banana Find Shirt $21.68

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  1. 1 year ago
    Anonymous

    $3 for 16 grams of protein

  2. 1 year ago
    Anonymous

    Stinking slimy canned vegana meat

    • 1 year ago
      Anonymous

      Thanks for introducing yourself

    • 1 year ago
      Anonymous

      se7ens never lie

    • 1 year ago
      Anonymous

      A little fishy pussy stank just gets me hard and aggressive. It’s only bad when it gets that rotten shit salami smell.

      • 1 year ago
        Anonymous

        Haha you’re fricked bro, one whiff of fish and my dick inverts.

      • 1 year ago
        Anonymous

        oh hell no, when my girl is ovulating that shit gets funky. it triggers something in my brain to just ape out when shes on.

  3. 1 year ago
    Anonymous

    A fair bit of oil. Apart from that, nothing.

  4. 1 year ago
    Anonymous

    For me, it's King Oscar™ brand Smoked Herring.

  5. 1 year ago
    Anonymous

    Mash 3 cloves of garlic per can, some Paprikas if you have it, squeeze a few lemons, mash the whole thing with a mortal and pestle and eat with a spoon. Say goodbye to all social interaction for the week but it made me feel like a king

    • 1 year ago
      Anonymous

      That sounds pretty damned good. Thanks anon. Have a (You).

  6. 1 year ago
    Anonymous

    I prefer this brand. Cheaper and 22 grams of protein. I do question if the olive oil is actual olive oil and not some Sneed oil mixture though.

    • 1 year ago
      Anonymous

      Decent amount of olive oil is cut with sneed oils anyways, I'd be amazed if it wasn't

      • 1 year ago
        Anonymous

        https://i.imgur.com/VNCopyd.jpg

        I prefer this brand. Cheaper and 22 grams of protein. I do question if the olive oil is actual olive oil and not some Sneed oil mixture though.

        they gotta tell that though

    • 1 year ago
      Anonymous

      If they don't even claim that it's extra virgin than it's not even an olive oil.
      I prefer sardines in ater and thwir own juice from fish tales.

  7. 1 year ago
    Anonymous

    It's Nuri for me

    • 1 year ago
      Anonymous

      from portugal, never heard of that brand the frick

      • 1 year ago
        Anonymous

        I'm austrian and they're a cult classic here for some reason. I've heard 50% of all Nuri cans get exported to austria. They're also not sold in portugal if I remember correctly. Try them though if you can get your hands on them, the ones in spiced olive oil are great.

    • 1 year ago
      Anonymous

      Based. This is the ascended patrician deen selection.

      Show your stacks

      • 1 year ago
        Anonymous
        • 1 year ago
          Anonymous

          Thanks. It's a Balmuda toaster, "The Toaster". Japanese. It uses a patented water reservoir to steam the bread during the toasting process. This serves to simultaneously hydrate the bread and prevent burning, allowing for a uniform toast throughout. It's especially renowned for its handling of French sourdoughs. I love to top a thick slice with a thin liver pate from the woman I had over last night, then a Nuri sardine. Delicious.

          • 1 year ago
            Anonymous

            i read it in the voice anon

          • 1 year ago
            Anonymous

            Real nice Bateman, now let's see Paul Allen's toaster.

          • 1 year ago
            Anonymous

            Probably great for reheating pizza

            • 1 year ago
              Anonymous

              It really is fantastic. A pizza should be yeasty and slightly bready and the Balmuda toaster "The Toaster" uses a special setting to adhere to that. Dried out and brittle pizza is no good, and the Balmuda toaster breathes new life into every slice.

    • 1 year ago
      Anonymous

      >tomate picante

      these are kino deenz

      very based, very rare, thank you

  8. 1 year ago
    Anonymous

    i thought this was the path, but then i realized 1 can of tuna is 46g protein and almost as cheap. i guess mercury or something matters but they have nice cans with less mercury supposedly, i dont know.

    • 1 year ago
      Anonymous

      I unironically ate cans of tuna for months straight on end and I'm now full schizo

    • 1 year ago
      Anonymous

      Eat the light tuna instead of chunk white. The light comes from smaller fishes with less exposure to mercury. Also IMO richer flavor than chunk white.

  9. 1 year ago
    Anonymous

    $3 for 16 grams of protein is fricking shit dude, not to mention you're getting mercury poisoning.

    • 1 year ago
      Anonymous

      Mercury poisoning typically is more of a risk from larger animals that live longer because they eat so many of the smaller animals. Tuna and salmon are the risk actually.

      • 1 year ago
        Anonymous

        For some throwaway nonsense comment, you made me immensely sad with this for some reason.

        • 1 year ago
          Anonymous

          stfu homosexual, you will eat the babies

      • 1 year ago
        Anonymous

        >Tuna and salmon are the risk actually.
        Salmon is fine because it contains selenium which counters the negative effects of heavy metal toxicity. You're right about other predatory fish though

        • 1 year ago
          Anonymous

          Most predatory fish are high in selenium.

      • 1 year ago
        Anonymous

        You mean to say, 'the fish is safe cause thy're low on the foodchain?'

    • 1 year ago
      Anonymous

      nice bro science moron. they're delicious and sardines are some of the lowest mercury seafood available

      • 1 year ago
        Anonymous

        Thats right. Prey fish have way less bioaccumulation of metals.

  10. 1 year ago
    Anonymous

    My god, the flavor is orgasmic.

  11. 1 year ago
    Anonymous

    >Over 30 dollars to get a days supply of protein
    >What's the catch?

  12. 1 year ago
    Anonymous

    I had a can of these lil homies today with some saltine crackers. Delicious.

  13. 1 year ago
    Anonymous

    Anyone know a good brand who has sardines in water or tomato sauce without any oil? Olive oil ones are way to expensive here in sweden, about 9 dollars for 100g

    • 1 year ago
      Anonymous

      the local one? ever heard of brislings?

  14. 1 year ago
    Anonymous

    >5.33g/$
    on what planet is this even remotely good?

  15. 1 year ago
    Anonymous

    How do you yall eat them? I like them with bit of toasted French bread and a small cut of pickle. Delicious and cheap, and not a bad nightcap with some red wine.

    • 1 year ago
      Anonymous

      1 tin of deenz + 4 boiled eggs mashed together with a tiny bit of mayo.

      • 1 year ago
        Anonymous

        Damn bro

    • 1 year ago
      Anonymous

      most often toasted bread, dunking it in the oil. I've also eaten them over a bowl of rice which is pretty good too

    • 1 year ago
      Anonymous

      straight out of the can

  16. 1 year ago
    Anonymous

    Too expensive. I use them to add flavor to my eggs and toast breakfast.

  17. 1 year ago
    Anonymous

    >not liking fish
    >not liking seafood

    Imagine

  18. 1 year ago
    Anonymous

    Cholesterol oxidation byproducts increasing your risk of heat disease.

    • 1 year ago
      Anonymous

      >protein and fat acids from fish "oxidizes" cholesterol
      ??? Elucidate us on your troll chemistry anon

      • 1 year ago
        Anonymous

        Canned fish is submitted to processes that may degrade its lipids and form harmful compounds called cholesterol oxidation products (COPs). Samples of Brazilian commercial canned tuna were analyzed to evaluate the influence of different liquid mediums (oil and brine) on the fatty acid composition and formation of COPs. The exchange between fish lipids and the constituents of the covering liquid was highlighted by the high levels of linoleic acid found in tuna conserved in oil. High amounts of COPs were found. However, higher contents of COPs were found in tuna in brine (933.14 to 1914.23 µg/g) than in oil (698.24 to 1167.88 µg/g). This result was mainly promoted by the presence of pro-oxidant elements such as salt, as well as greater heat transfer in brine than in oil. This study showed that canned tuna is a potential source of exogenous COPs, indicating the role of liquid mediums in oxidative processes.

        • 1 year ago
          Anonymous

          Cholesterol oxidation byproducts increasing your risk of heat disease.

          which canned fishy is the least fatt?

  19. 1 year ago
    Anonymous
  20. 1 year ago
    Anonymous

    The catch is that you're paying like a dollar more per tin for a higher quality product to avoid sneed oil bullshit. King Oscar is appropriately named. It is truly the KING of DEENZ. I prefer pic rel version.

    • 1 year ago
      Anonymous

      That's just gay, king oscar is better than the cat-food competitors but is nothing versus Nuri and the big boys

  21. 1 year ago
    Anonymous

    Fish processing involves conservation techniques to maintain quality, as well as methods to add value to these foods. The numerous techniques used for the conservation of fish and seafood include refrigeration, freezing, drying, salting, smoking, canning, fermentation, and ionizing irradiation (FAO 2015).

    However, according to a large number of studies, these techniques, besides the thermal preparation for consumption, lead to oxidative degradation of cholesterol. These studies have shown a relationship between the presence of polyunsaturated fatty acids and the formation of cholesterol oxides during the processing of fish (Osada and others 1993a; Ohshima and others 1996; Shozen and others 1997; Lee and others 2008; Saldanha and Bragagnolo 2008; Oliveira and Lira 2009; Sancho and others 2011; Cardenia and others 2013a; Medina-Meza and others 2014). Polyunsaturated fatty acids are extremely susceptible to oxidation even under mild environmental conditions, forming free radicals that will accelerate the lipid chain oxidation processes ~~*(Frankel*~~ 1987), yielding COPs.

  22. 1 year ago
    Anonymous

    Do the spines have any micros? Something about eating the spines makes deenz feel like some super health food.

    • 1 year ago
      Anonymous

      Yes eating spines, nerves, and brain matter are good for you. IIRC they are higher in Magnesium.

  23. 1 year ago
    Anonymous

    Impressive. Very nice. Let's see Paul Allen's protein.

    • 1 year ago
      Anonymous

      Chicken? Nobody goes there anymore

    • 1 year ago
      Anonymous

      Chicken? Nobody goes there anymore

      Surely $5 for a whole rotisserie chicken at Costco must be some pretty good protein for your buck

    • 1 year ago
      Anonymous

      I bought one for less than 6 bucks and after shredding it got a yield of 1.5 lb of meat

    • 1 year ago
      Anonymous

      How much troony oil is in rotisserie chicken? I know they inject it with salt or whatever, and coat the exterior with someTHING.

  24. 1 year ago
    Anonymous

    Imagine paying 50¢ per ounce of food

  25. 1 year ago
    Anonymous

    Picrel are my deenz of choice. The upscale brands are tasty but much bigger than I'd prefer. Are there any products out there higher quality than these but the same size or smaller?

    • 1 year ago
      Anonymous

      As in a smaller tin or smaller sardines?

      • 1 year ago
        Anonymous

        The latter

        • 1 year ago
          Anonymous

          https://i.imgur.com/SxpLmPh.jpg

          Picrel are my deenz of choice. The upscale brands are tasty but much bigger than I'd prefer. Are there any products out there higher quality than these but the same size or smaller?

          Gotcha famalam.
          "Baby sardines" are the key words, but these are the best I've had that are small. Arguably better than Nuri

          • 1 year ago
            Anonymous

            Is there a way to get them cheap?

            • 1 year ago
              Anonymous

              No. If you figure it out let me know.

              Best I can do on Nuri is worldmarket.com + new signup account 15% discount. Works out to around $4.xx a can

          • 1 year ago
            Anonymous

            >Ramon Pena
            Uber-mega-gigabased. Love their mussels in Galician sauce and their razor clams.

  26. 1 year ago
    Anonymous

    Is 18 grams for 0.90 here.

  27. 1 year ago
    Anonymous

    are there any good japanese brands for deens?

    • 1 year ago
      Anonymous

      Never heard of them. Portugal/Spain have some of the best deens in the world so it'd be a ways to go. Also Japan loves fresh fish so idk how well it jives.

  28. 1 year ago
    Anonymous

    >not Beach Cliff
    Eating those big sardine spines is what I live for. Put that shit on a cracker and load it up with hot sauce.

    • 1 year ago
      Anonymous

      >Beach Cliff
      That's catfood tier. This is patrician deen discussion only.

  29. 1 year ago
    Anonymous

    Ah bro I see you deen

    You see, I deen as well

    I see you prefer fine flavored deenz

    Might I recommend tomato flavor?

    It's the bounty of the sea in the palm of your hand

    • 1 year ago
      Anonymous

      nice gpt

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