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Products > Whole Fish & Seafood > Sardines Atlantic

Sardina pilchardus
Nutrition Facts
Serving Size 100 gram
Servings Per Container

Amount Per Serving
Calories 205
Calories from Fat
% Daily Value*
Total Fat 13.89g
21%
Saturated Fat 3.3g
17%
Trans Fat 3.350g
Cholesterol 70mg
23%
Sodium 90mg
4%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 18.6gg

Vitamin A
167iu%
Vitamin C
0.4%
Calcium
12%
Iron
1.63%
*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

In Morocco and generally west Africa, Sardines are caught all year except during January and February months.

Average Size/Weight

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.

Form/Packing

Whole round Sardines are usually packed in 10kg block cartons
2x10kg master carton

FREEZING FORM

Whole round, Blast frozen in blocks.
The sardine is also cut for the canning into HGT form.

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

Ingredients

Sardine

COUNTRY OF ORIGIN/FAO

Wild caught Morocco
FAO34

Quality Control