Sardines
Sardines are a Mediterranean fish. A long, oily fish of around 20-25 cm and with large scales all over the body.
Due to their size, these fish move in schools which can occupy areas of 15-10 metres. They can be found all along the coast.
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Sardines are rich in proteins and are a source of vitamins (vitamin A, B and D) and essential minerals such as calcium, magnesium and iron.
In comparison to white fish, oily fish have a high content of unsaturated fat, principally omega-3, that is very beneficial for the nervous system, eyesight, for certain treatments for autoimmune disorders and to regulate cholesterol.
- The nervous system
- Eyesight
- Certain treatments for autoimmune disorders.
- Regulate cholesterol.
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Before cooking, we should look to see whether they are the right size, firm to the touch, that they have bright eyes and that they smell of the sea. It is important to focus on these aspects, since this is a product that can perish quickly.
Sardines are some of the most versatile fish around and can be used in a wide range of ways. One of the most traditional ways of preparing sardines is by grilling them.
However, they can also be fried, used in rice and noodle dishes, on savoury breads, accompanying legumes or preserves: in vinegar, pickled, in salt, in oil, etc.