Origin: Malaga/Galicia.
Sardines are a very common species along the entire Spanish coast. They are caught with nets, especially purse seine and the net called "sardinal".
Sardines are rich in proteins, fatty acids, omega-3, phosphorus, selenium, vitamin B12, niacin, B6, riboflavin, and vitamin D.
Together with anchovies, they are the quintessential blue fish. The lipid content, close to 8% of edible portion, varies considerably depending on the time of capture.
The contribution of polyunsaturated omega-3 fatty acids, per serving, almost covers 100% of the recommended nutritional goals for daily intake of the population. Proteins, of high biological value, represent a significant contribution to daily intake of the same.
Regarding minerals, phosphorus is the majority trace element, a serving of sardines covers 93% of the recommended daily intakes (RI/day) for men and women. In addition, sardines are a source of selenium, a mineral that contributes to the maintenance of nails and hair under normal conditions.
Among the vitamins are some from the B group such as B12, B6, niacin, and riboflavin. Sardines also contain significant amounts of vitamin D, which contributes to the normal absorption and utilization of calcium and phosphorus.