The European sardine or common sardine (Sardina pilchardus) is part of the clupeidae family, and it has a wide natural distribution, making significant migrations from the sea to the coast and vice versa, depending on the seasons and water temperatures. In spring, it moves closer to the coastal and shallower areas, and when the cold waters arrive, it moves away. It feeds on plankton, which it filters through its gill rakers, especially the first gill arch.
It has an elongated body that’s not too compressed. The head is prominent, with a wide mouth, short and high dorsal fin, low anal fin, and a notched caudal. The back is brownish-green, and along the flanks it has a bluish band. The belly is silvery white, and the fins are colourless, except for the dorsal, which is slightly darker.
Sardines are an oily fish rich in omega-3 unsaturated fatty acids, which help reduce cholesterol and triglyceride levels. Nutritionally, it provides a number of minerals (phosphorus, magnesium, potassium, iron and zinc) and fat-soluble vitamins: A, D and E.
In addition to its tinned preparation, fresh sardine lends itself to a wide variety of culinary preparations, largely dependent on its size. Larger sardines tend to be grilled or barbecued. Smaller sardines, “xoubas”, are traditionally used as a filling for empanadas in Galicia.
Name: Sardine (Sardina Pilcharus)
FAO 3-alpha code: PIL
Catch or farming area: FAO-27
Sub-area: To be specified at time of delivery
Method of production: Captured
Fishing gear: Gill nets and similar
Store between: 0-4°C
IMPORTANT: The net quantity and expiry date of the product shall be specified at the time of delivery.
