canned-sardine
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Sardina pilchardus
Nutrition Facts
Serving Size 100 gram
Servings Per Container

Amount Per Serving
Calories 116
Calories from Fat
% Daily Value*
Total Fat 3.5g
5%
Saturated Fat 0.06g
0%
Trans Fat 3.5g
Cholesterol 52mg
17%
Sodium 67mg
3%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 19.9g

Vitamin A
117iu%
Vitamin C
0%
Calcium
13%
Iron
0.8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

General Information

Sardines, or pilchards, are several types of small, oily fish related to herrings, family Clupeidae. It is as well a pelagic.
Sardines are commercially fished for a variety of uses: for bait; for immediate consumption; for canning, drying, salting, or smoking; and for reduction into fish meal or oil.
In the Atlantic ocean, sardines are usually caught from the south west of Europe and on the west coast of North Africa.
Morocco is the largest canned sardine exporter in the world and the leading supplier of sardines to the European market. Sardines represent more than 62% of the Moroccan fish catch and account for 91% of raw material usage in the domestic canning industry. Some 600,000 tonnes of fresh sardines are processed each year by the industry.

Fishing Season

Usually Atlantic Sardines have an average size of 100g. They are usually graded as 8-12 pcs/Kg but they can be bigger and fatter during the summer.

Average Size/Weight

100 x 156g Jitney can
48 x 425g Tall easy opening
48 x 425g Oval can

Form/Packing

H&G pieces cooked in Tomato Sauce
Opistomena libertate /Etrumeus teres /Sardinops sagax
or Pilchardus
4-5 pieces/can.

Sensory Characteristics

Like the herring, Sardines have a hearty fish with strong flavor and a medium texture
Sardines are rich in vitamins and minerals. A small serving of sardines once a day can provide 13% of vitamin B2; roughly one-quarter of niacin, and about 150% of the recommended daily value of vitamin B12.
Because they are low in the food chain, sardines are very low in contaminants, such as mercury, relative to other fish commonly eaten by humans
The HGT products are going essentially to the canning industry. It is usually caned in oil or tomato sauce.

Ingredients

Sardines, tomato

COUNTRY OF ORIGIN

ECUADOR

Origin of the material

FAO87

Quality Control

atlanticicon_03

BRC, IFS