Sardine (Sardina pilchardus)

Introduction:

The sardine is a small, blue-silver, relatively fatty edible fish and belongs to the herring family. Its tender meat has a strong, tangy taste and is particularly juicy and aromatic due to its high fat content.

Use/Preparation:

Due to their size, young sardines are mostly sold preserved in oil or smoked. Fresh sardines can be baked, deep-fried or grilled.

Health:

Sardines are rich in omega-3 fatty acids and also provide vitamin D, vitamin B6, iron and iodine.

Alternatives:

Mackerel, herring, tuna and salmon are also good sources of omega-3. Anchovies have a similar salty taste.

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Average nutritional values raw	per 100 g
Energy (kcal/kJ)	119/498
Fat	4,5 g
Healthy fatty acids	1,2 g
Carbohydrates	0 g
Sugar	0 g
Protein	19,4 g
Salt	0,3 g