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Sardines

Sardines, sourced from the Atlantic and Mediterranean, are harvested in regions like Portugal and Spain using purse seine nets. This sustainable practice ensures their availability. With their rich omega-3 content, these small, oily fish add a distinctive umami flavor to various dishes, whether grilled, smoked, or fried. A nutritious choice, their culinary versatility makes them a delightful addition to salads, pastas, and more.

Scientific Name

Harvest Method

Harvest Area

Seasonality

Responsible Sourcing Information

Whole Fish Size

Filet Size

Yield From Whole Fish to Filet

Cooking Notes

Holds up to raw preparation, baking, deep-frying, grilling, poaching, and smoking. Soft texture. Small sardines have a delicate flavor. Larger sardines have a fuller, oilier flavor.

Best Substitutes

Mackerel, Anchovies, Herring.

Editorial

Sardines, scientifically known as Sardina pilchardus, are small, oily fish that belong to the herring family, Clupeidae. Also called herring, these silver-skinned wonders are found abundantly in both the Atlantic and Mediterranean seas. With a length ranging from 15 to 25 centimeters, these fish play a crucial role in marine ecosystems as both predator and prey. Sardines are known for their high omega-3 fatty acid content, making them a nutritious addition to any diet.

These delectable fish are commonly harvested in the coastal waters of Portugal, Spain, and Morocco, where nutrient-rich currents create an ideal environment for their thriving populations. The traditional method of catching sardines involves purse seine nets, which are large nets deployed in a circular fashion to encircle schools of fish.

Concerns about sustainability have prompted a shift towards more eco-friendly practices. Many fisheries adhere to responsible harvesting techniques, focusing on maintaining sardine populations to ensure the long-term health of the species.

For a versatile and flavorful addition to various dishes, sardines are a culinary delight. When fresh, these fish are prized for their soft texture and distinctive taste, whether grilled, smoked, or fried. Incorporate sardines into salads, pasta, or on a slice of crusty bread with olive oil to showcase their culinary prowess. The rich, umami flavor adds depth to dishes, while the small, edible bones provide a calcium boost.

For those looking for suitable substitutes, mackerel and anchovies can be used as alternatives that share similar flavor profiles. Mackerel has the same oily richness, while anchovies have a briny essence.

Sardines


https://www.seafoodsource.com/seafood-handbook/finfish/herring
https://www.fisheries.noaa.gov/species/pacific-sardine/seafood

Sardines Substitutes

“Cipriani always works with the best suppliers with the best products. LP Seafood & Specialty is one of the top tier fish suppliers in the city.”

“For me, the biggest thing is the relationship I have with Lobster Place. The sales team, the drivers, the quality production team. Over the years, we’ve stayed close and they’ve always been very helpful on special requests and unique products that I’m always looking for”

- Ali Saboor -
Chef & Owner
Eyval Restaurant

“There’s no other purveyors that really give us that consistency that Lobster Place gives us. That relationship between purveyors to the seafood handlers, the delivery people. It’s so warm, and that value and trust keeps us tight and up and running”

- Leona Panganiban -
Executive Sous Chef
Jeffrey’s Grocery

“I love working with Lobster Place because everything is significantly fresher, all of my orders are always on time, and everyone is really helpful there...What I really love, too, is all the new specialty products they’re bringing in. It’s really brought a whole new element to our menu.”

- Jaime Kenyon -
Executive Chef / Partner
Bottino

“Mercer Kitchen always works with the best suppliers with the best products. Lobster Place is one of the top tier fish suppliers in the city. Their product offerings are vast and the freshest. Their customer service is fantastic, it is a pleasure to work with them.”

- Chris Beischer -
Executive Chef
Mercer Kitchen

“I’m picky. We only buy the freshest and highest quality fish from people we trust. Lobster Place has been a valuable and reliable partner. I work with them daily to source sustainable, high quality MSC, ASC, and BAP certified fish.”

- Jonathan Roode -
Director of Purchasing
Great Performances

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Ali Saboor

Chef & Owner
Eyval Restaurant

“For me, the biggest thing is the relationship I have with Lobster Place. The sales team, the drivers, the quality production team. Over the years, we’ve stayed close and they’ve always been very helpful on special requests and unique products that I’m always looking for”

Leona Panganiban

Executive Sous Chef
Jeffrey’s Grocery

“There’s no other purveyors that really give us that consistency that Lobster Place gives us. That relationship between purveyors to the seafood handlers, the delivery people. It’s so warm, and that value and trust keeps us tight and up and running”

Jaime Kenyon

Executive Chef / Partner
Bottino

“I love working with Lobster Place because everything is significantly fresher, all of my orders are always on time, and everyone is really helpful there... What I really love, too, is all the new specialty products they’re bringing in. It’s really brought a whole new element to our menu.”