Origin: Morocco FAO 34
Â 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.
In Morocco and generally west Africa, Sardines are caught all year except during January and February months.
Whole round, Blast frozen in blocks. The sardine is also cut for the canning into HGT form. Whole round Sardines are usually packed in 10kg block cartons 2x10kg master carton.
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.