SARDINE

What is a sardine?

Sardines are the common name given to various fish of the Clupeidae family, especially from the genera Sardina, Sardinops, Sardinella, and Dussumieria. Their bodies are elongated, silver, and usually measure between 15 and 30 cm. They are found in large schools in temperate and warm seas.

Nutritional properties of sardines

Sardines are a very complete food. Some of their main properties include:

• Rich in omega-3: helps reduce cholesterol and triglycerides, protecting the cardiovascular system.
• Source of high-quality proteins: essential for muscles and tissues.
• Rich in calcium: especially when consumed with bones (ideal for bones).
• Vitamins: Vitamin D (important for calcium absorption), Vitamin B12 (necessary for the nervous system), Vitamins A and E (antioxidants).
• Minerals: iron, phosphorus, selenium, potassium, magnesium.
• Low in carbohydrates and sugars.

Varieties of sardines

• Sardina pilchardus (European sardine): the most common in Europe.
• Sardinops sagax: typical of the Pacific (Chile, Peru, Japan).
• Sardinella aurita: common in the eastern Atlantic and the Mediterranean.
• Sardinella longiceps: abundant in the Indian Ocean.
• Sardina lemuru: from Southeast Asia.

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Main sardine-producing countries

The countries that catch and produce the most sardines, both for fresh consumption and canned, are:

Morocco: one of the largest exporters in the world.
Spain: important in both fishing and canning (Galicia, Andalusia).
Portugal: very traditional in its gastronomy.
France: especially in the Brittany region.
Chile and Peru: major producers in the southern Pacific.
Japan: for local consumption and export.
India: with the variety Sardinella longiceps.

 How can sardines be consumed?

Sardines are very versatile and can be enjoyed in many ways:

 Fresh: Grilled or barbecued: very popular at barbecues (especially in Spain and Portugal).

Baked: with lemon, garlic, parsley, or even stuffed.

Canned: In olive oil, escabeche, tomato, lemon, spicy, etc.

Cured or salted: In some countries, they are cured to extend their shelf life, as in some traditional dishes from North Africa.

Other forms: In salads, sandwiches, toasts.