Sardines also known as Pilchards have it all - they are sustainable, rich in omega-3 fatty acids, and cheap. Always handy for a quick and easy meal or snack. The flesh is dense, rich and oily.
Frozen Product. Small Grade
The name Sardine came from the canning of small fish in Sardinia. The name Sardine does not refer to a specific species but rather to a number of species of the Herring family. Small Herrings are generally known as Sardines.
Preparation: Cooked properly so that the flesh has only begun to flake, the flesh is tender and not very fishy at all. The traditional way to prepare Sardines is to scale and gut the fish and grill them, preferably over charcoal or wood coals, with a bit of oil. They are also excellent when stuffed and baked, split and panfried.
Availability: Available all year round.
Eat fish for your health: Seafood provides an excellent source of Omega 3 fatty acids which helps in lowering blood cholesterol and maintaining a healthy circulatory system.
Suggested wines: Try any crisp white rich style wines as they will go well with the oily sardine flavours.
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