Other

Sardines

Small oily fish of the herring family, eaten fresh or canned in oil or sauce. The bones of a small fish are soft enough to eat once cooked or canned.

Origin

Caught in shoals in the Atlantic and the Mediterranean.

Rich, salty, and marine, stronger in the can.

Grill fresh sardines. Mash or flake tinned ones onto toast and into sauces.

Refrigerate fresh fish and cook it fast. An unopened tin is cupboard stock.

Per 100 g. Estimate.

Typical published averages for this kind of ingredient (USDA-style tables). Estimate only — not a lab test of your packet.

Allergens: Fish

From this ingredient's notes in the catalogue. Not a chatbot.

What is Sardines?

Small oily fish of the herring family, eaten fresh or canned in oil or sauce. The bones of a small fish are soft enough to eat once cooked or canned.

How do I use Sardines?

Grill fresh sardines. Mash or flake tinned ones onto toast and into sauces.

How do I store Sardines?

Refrigerate fresh fish and cook it fast. An unopened tin is cupboard stock.

What does it taste like?

Rich, salty, and marine, stronger in the can.

What allergens should I watch?

Fish. Check the packet in your kitchen.

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