We’ve said it before and we’ll say it again: the world of tiny fish can be confusing! If you read our recent post, you know a thing or two about brisling sardines. Now let’s turn our attention to Pacific sardines, also known as pilchards or, scientifically, as Sardinops Sagax. Here are five things you should know about this delicious species of sardines, and sardines in general:
1.Intense Flavour, In a Good Way
Sardines in general are an intensely flavoured fish but in the best way! While stronger, the flavour of sardines is markedly irresistible. They’re also exceptionally dense and meaty in texture, making them a satisfying part of any meal or snack.
When it comes to versatility, Pacific sardines have no match. They’re available fresh for grilling and in a number of canned preparations. For example, you’ll find Pacific sardines in our Millionnaires Sardine in Olive Oil.
In addition to being available in a variety of preparations, Pacific sardines are also versatile in the way they can be prepared. Grill them, pile them on toast, use them to flavour sauces and soups, turn them into fish cakes—the sky is the limit!
Overfishing and its impact on marine environments is a huge concern when it comes to eating seafood. Luckily, Pacific sardines are one of the most sustainably fished options.
4. A Nutritional Powerhouse & Low in Mercury
Like other oily fish, sardines are a nutritional powerhouse. They’re protein-packed, with a whopping 15 grams of protein per serving of our Wild Sardines in Olive Oil. They’re also high in omega-3s, some of the benefits of which you can learn about in this post. Selenium is another mineral you’ll get from sardines, which is important because it protects your cells from damage caused by free radicals. Finally, sardines are rich in a host of beneficial vitamins like vitamin B12 and vitamin D. All of this makes sardines a source of lean fuel that also supports your overall health, including bone and heart health.
If you’re nervous about mercury in fish, sardines are a type of fish that you can consider sardines relatively safe. Sardines are on the list of fish with the lowest levels of mercury, much lower than larger species like tuna.
5. Born in the Pacific North-West
It should come as no surprise that Pacific sardines are caught in the Pacific North-West Sea during the April to July fishing season. This species is larger at maturity than other sardines, like our wild brislings, which are caught in the Northeast Atlantic from October to November.
Ready to introduce this flavourful little fish into your diet? Try our Wild Sardines in Olive Oil. The rich taste and texture will leave you satisfied, yet craving more.