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Classification and fishing area
Species: S. pilchardus Walbaum, 1792
Up to 25 cm long, it has a slender, keeled body, covered with deciduous scales and compressed on the sides; the color is green-blue on the back, silvery on the rest of the body.
It is present in the eastern Atlantic Ocean between Iceland and Senegal, in the Mediterranean Sea (especially in the Adriatic) and in the Black Sea. It lives up to 180 m of depth, between 25 and 35 meters during the day, and a few centimeters from the surface at night in which it moves in very dense and disciplined banks, made up of hundreds or even thousands of individuals.
Sardine Sardine pilchardus (photo Etrusko25)
Sardine Sardine pilchardus (photo www.mnhn.fr)
Sardine Sardine pilchardus
Purchase and conservation
Fishing seasonality: all year round.
Sardine meats are excellent, tasty and tasty, as long as they are eaten fresh, because it is an easily perishable fish. At the time of purchase, the sardine must be very rigid to the touch. Usually it is found fresh already scaled but it is also sold frozen, canned, or packaged in oil.
The flavor and color of the sardines changes according to the sea where they are fished: in the Adriatic Sea the sardines are fatter because they have more food available and have a more greenish color on the back, while the Tyrrhenian ones are bluer and leaner .
Use in the kitchen
The sardines of the Adriatic are best suited to grilled, grilled, fried, pickled and baking dishes.
Small specimens are also widespread in our gastronomy, the so-called whitebait: less than 5 cm long and ideal for frying, as well as sardines: adult specimens that reach even 60 cm are instead suitable for cooking on the grill or in the oven .
Some famous recipes featuring Sardine are pasta with Palermitan sardines, Sardinian beccafico sardine, and Sardinian savor sardines and Friulian savor sardines.
Sardines in Friulian savor
Clean the sardines, rinse them under running water and dry them, flour them and gently shake them from the tail to remove excess flour. Fry them in abundant extra virgin olive oil and at the end of cooking put them on a sheet of absorbent paper.
Apart from clean the onions and slice them thinly, brown them in six tablespoons of oil and drizzle them with the vinegar. Let them boil for 3-4 minutes and then turn off the heat, salt and pepper.
In a salad bowl, place a layer of sardines, a layer of onions, a spoonful of raisins, a spoonful of pine nuts and drizzle with vinegar. Continue this until the ingredients are used up and cover with the remaining vinegar. Serve after leaving to rest for a day in the refrigerator.
Nutritional values 100 grams: 711 kcal
- Protein 45.1 gr
- Fat 22.3 gr
- Carbohydrates 88.1 gr
Fish rich in omega 3 fatty acids and mineral salts such as potassium.