Sardine

Sardines are rich in Omega 3 essential oils. South Australia’s Sardine fishery is one of the largest in the world, producing some of the highest quality Sardines in the Southern Hemisphere.

Cooking Sardine

Texture
Oily, soft texture

Flavour
High quality flesh when fresh with a subtle smoky flavour.

Storing
Can be kept refrigerated for up to 48 hours or on salted ice

Cooking
Fried in olive oil or cooked on the BBQ. Great served with parsley, salt, pepper and olive oil.

Wine pairing
Riesling or Pinot Grigio

Catching Sardine

Habitat
Gulf and continental shelf waters.

Catch
Sardine can be difficult to catch recreationally. Try purchasing them from your local fish retailer.

Seasonality
All year

Size
10 - 25 cm.

Handling
Handle gently and refrigerate as soon as possible.

Sardine recipes

Spaghetti with sardines, fennel and pangrattato by Paul Baker

"It's the oiliness of our Sardines in South Australia which really lends itself to an amazing pasta. It's rich meaty flavour really shines through when sautéed with fennel and tossed through spaghetti".
- Paul Baker

Page Last Reviewed: 08 Jul 2020
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