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Description: The Pacific sardine is a member Storing Tips: Whole fresh Pacific sardines
of the herring family and “sardine” is often the should be stored at 0.5˚C to 0˚C (31˚ F to 32˚ F)
name given to young herring. It is a small pelagic and will last for about 2 days. Ensure that fresh
fish with an iridescent, silvery body and a single sardines are gutted and tightly wrapped before
dorsal fin located over the middle of the body. storing. Frozen sardines will keep for 6 months if
The linear bony ridges on its gill cover distinguish wrapped air-tight and frozen at -26˚C (-15˚ F).
Canned sardines will generally keep for about one
this species from other members of the herring year if stored at 18˚ C (65˚ F) or less.
family. While Pacific sardines can grow to 35.5 cm
(14 inches) long and weigh between 100 grams Preparation/Usage: Sardines are used in a
(4 ounces) and 500 grams (1 lb), in 2001 the variety of recipes as either the main ingredient or
harvested sardines in British Columbia, weighed with a combination of other ingredients in dips,
an average of 150 grams (1/3 lb) and measured an sauces, salads, soups and more. They are
average standard length of 23 cm (9 inches). predominantly used as a whole fresh fish or as a
canned fish. Given the fatty flesh of a sardine, this
The flesh of the sardine is pink in colour and has fish is best when grilled, broiled or sautéed.
a fine, soft texture. With a high fat content, it has Preparing a sardine ceviche is also popular.
a stronger and heavier flavour than whitefish The sardine’s flesh becomes firm when cured by
species. pickling, salting, smoking or using a combination
of these techniques.
After an absence of almost 50 years, sardines re-
appeared of the British Columbian coast in 1992. To prepare a whole, round sardine for use, place
Currently, the sardine fishery in British Columbia in a bowl of cold water, gently rub off the scales
is designated an “experimental” fishery. with your fingertips, slice open the belly, remove
the innards with your fingers and thoroughly wash
Product Forms: Pacific sardines are available the entire fish.
as fresh or frozen whole, round fish. They are also
available as butterfly fillets (skin-on and bone-in)
or boneless fillets. Salted, smoked or canned
product comes mainly from the United States.
Availability: Pacific sardines are available Nutritional Facts: Not available.
fresh on a limited basis from May through to
November and frozen, salted, smoked or canned
year round. Sardines are rish in calcium, protein,
iron, potassium, phosphorus and
Buying Tips: When buying whole Pacific omega-3 fatty acids.
sardines look for clear gills and eyes, and a fresh,
mild aroma. Avoid sardines that have red eyes or For Additional Information And A List Of
a redness around the gill plate, called gill blush. Current Product Suppliers, Contact:
When buying fresh sardines, conduct the “clock
test” to assess the level of freshness: 1) grasp the Pacific Sardine Association
sardine by the head; 2) allow it to flop to one side, #6 – 3555 Westminster Highway
and; 3) relate the angle of the fish to a clock. Richmond, British Columbia, Canada V7Y 5P6
While a firm sardine with a 12 o’clock reading is Phone: 604.303.0140