Fresh or canned, sardines offer a wide variety of culinary possibilities. This popular little fish has many benefits thanks to its exceptional nutritional composition.
Origin and variety
The sardine owes its name to Sardinia, an island whose waters were once abundant in this small fish which lives in very dense schools. The sardine belongs to the Clupeidae family, just like the herring. The species we consume the most is the Sardina pilcharduswidely distributed in the North-East Atlantic and the Mediterranean. It can be found at the fishmonger from April to October and canned all year round.
Nutritional composition
The nutritional value of sardines varies depending on several factors, including the place of fishing, the size and age of the sardine, but also the method of preparation and the presence or absence of bones. They provide most of the calcium and phosphorus. Sardines are a good source of protein, omega-3 fatty acids, B group vitamins and more particularly vitamin B12, vitamin D and many minerals (calcium, magnesium, potassium, phosphorus, etc.).
Omega-3 from sardines
Sardines are particularly rich in omega-3 fatty acids and constitute a very good source of two of them: eicosapentaenoic acid (EPA), known for its anti-inflammatory and anti-allergic properties, and docosahexaenoic acid (DHA), the main fatty acid in neuronal tissues, particularly gray matter. These omega-3s contribute to heart, brain and metabolic health. Compared to other fatty fish, sardines provide the most EPA and DHA.
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Historical
- on 11/24/2025
