Sardine (Sardina pilchardus)

It is a gregarious fish that lives in large shoals of 15 to 50m. It inhabits both the coastline and even the shore and is the food for many predators.

They feed on plankton, small fish, crustaceans and eggs of other species. It is a species whose fishing is strictly regulated by the European Union. Its meat has an excellent flavour, although it is poorly preserved.

It is generally found in the Atlantic Ocean, from southern Africa to northern Europe, the Mediterranean Sea, the Bay of Biscay, the English Channel and the North Sea. Its natural habitat is warm waters with high salinity, forming large patches on the surface during its movements (due to large shoals).

This blue fish is caught mainly by purse seine gear.

Scientific name: Sardina pilchardus

Shape: The sardine is a clupeid with an elongated body, oval section and a strongly forked caudal fin. The scales are large, thin and occur along the entire body except for the head. The gill operculum has 3-5 radial striations characteristic of the species.

Minimum size: 11 cm.

Colour: The colouring on the back varies from blue to olive green, the ventral side is silvery grey and often has black spots which diminish in size towards the tail. The flanks are covered with a band of bluish sheen.

Length and weight: Its size ranges between 11 and 20 cm, and can reach a maximum size of 30 cm.

Season for catching: All year round, but especially from October to February.

Catch area: FAO 27

Presentation formats:

• Frozen in shrink-wrapped block approx. 9 kg.