Origin: Wild caught. Morocco – FAO 34
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 canning. Morocco is the largest canned sardine exporter in the world and the leading supplier of sardines to the European market.
In Morocco and generally West Africa, Sardines are caught all year except during January and February months. 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.When it is cut in HGT (headed, gutted tail off), the sardine mesures about 10cm. it is usually cut according the specifications request of the industry. Size is customizable.
Blast frozen in blocks. The sardine is also cut for the canning into HGT form
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.
Strictly inspected, graded and histamine tested