John Myers
The sardine (Sardina pilchardus) belongs to the herring family and is a shoal or migratory fish. It probably owes its name to its earlier strong presence on the Sardinian coast. From a size of 17 cm it is called Pilchard. It is one of the most popular food fish, especially in Italy, Spain, France, and Greece.
Origin
Recipes handed down from the time of Caesar testify to the long history and tradition of the sardine as a valuable addition to the menu. They live in the north-east Atlantic from the North Sea to Senegal, in the Mediterranean and the Black Sea.
Season/purchase
The official fishing season begins in May and ends in September. Nevertheless, sardines are offered all year round. In Germany, sardines are available both fresh and preserved in oil.
Taste
The tender meat has a strong, tart taste and is particularly juicy and aromatic due to the high-fat content.
Use
Due to their size, young sardines are mainly sold preserved in olive oil or smoked. Fresh they are often fried whole, but they are also well suited for grilling because of their high-fat content.
Storage/shelf life
Wrapped in foil, fresh sardines (filets) keep in the fridge for a maximum of one day, but should be eaten on the day of purchase if possible. Covered in oil, the fillets can be kept for several years. Opened cans should be refrigerated and consumed within four days.
Nutritional value
The sea fish provides a lot of iodine, potassium, plenty of vitamins D, E, and niacin. The contained omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contribute to normal heart function. The mineral iodine contributes to the normal production of thyroid hormones, and potassium helps maintain normal blood pressure. Vitamin D is responsible for normal blood calcium levels, and vitamin E helps protect cells from oxidative stress. The B vitamin niacin ensures that the nervous system functions normally.
