Calories from Fat
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.
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.
100 x 156g Jitney can
48 x 425g Tall easy opening
48 x 425g Oval can
H&G pieces cooked in Tomato Sauce
Opistomena libertate /Etrumeus teres /Sardinops sagax
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.
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Origin of the material