Latin Name: Sardinops sagax
Pacific Sardine Other Common Names: Pilchard
Description: The Pacific sardine is a member
of the herring family and “sardine” is often the
name given to young herring. It is a small pelagic
fish with an iridescent, silvery body and a single
dorsal fin located over the middle of the body.
The linear bony ridges on its gill cover distinguish
this species from other members of the herring
family. While Pacific sardines can grow to 35.5 cm
(14 inches) long and weigh between 100 grams
(4 ounces) and 500 grams (1 lb), in 2001 the
harvested sardines in British Columbia, weighed
an average of 150 grams (1/3 lb) and measured an
average standard length of 23 cm (9 inches).
The flesh of the sardine is pink in colour and has
a fine, soft texture. With a high fat content, it has
a stronger and heavier flavour than whitefish
species.
After an absence of almost 50 years, sardines re-
appeared of the British Columbian coast in 1992.
Currently, the sardine fishery in British Columbia
is designated an “experimental” fishery.
Product Forms: Pacific sardines are available
as fresh or frozen whole, round fish. They are also
available as butterfly fillets (skin-on and bone-in)
or boneless fillets. Salted, smoked or canned
product comes mainly from the United States.
Availability: Pacific sardines are available
fresh on a limited basis from May through to
November and frozen, salted, smoked or canned
year round.
Buying Tips: When buying whole Pacific
sardines look for clear gills and eyes, and a fresh,
mild aroma. Avoid sardines that have red eyes or
a redness around the gill plate, called gill blush.
When buying fresh sardines, conduct the “clock
test” to assess the level of freshness: 1) grasp the
sardine by the head; 2) allow it to flop to one side,
and; 3) relate the angle of the fish to a clock.
While a firm sardine with a 12 o’clock reading is
ideal, an angle between 12 o’clock and 3 o’clock
is acceptable.
Storing Tips: Whole fresh Pacific sardines
should be stored at 0.5˚C to 0˚C (31˚ F to 32˚ F)
and will last for about 2 days. Ensure that fresh
sardines are gutted and tightly wrapped before
storing. Frozen sardines will keep for 6 months if
wrapped air-tight and frozen at -26˚C (-15˚ F).
Canned sardines will generally keep for about one
year if stored at 18˚ C (65˚ F) or less.
Preparation/Usage: Sardines are used in a
variety of recipes as either the main ingredient or
with a combination of other ingredients in dips,
sauces, salads, soups and more. They are
predominantly used as a whole fresh fish or as a
canned fish. Given the fatty flesh of a sardine, this
fish is best when grilled, broiled or sautéed.
Preparing a sardine ceviche is also popular.
The sardine’s flesh becomes firm when cured by
pickling, salting, smoking or using a combination
of these techniques.
To prepare a whole, round sardine for use, place
in a bowl of cold water, gently rub off the scales
with your fingertips, slice open the belly, remove
the innards with your fingers and thoroughly wash
the entire fish.
Nutritional Facts: Not available.
Sardines are rish in calcium, protein,
iron, potassium, phosphorus and
omega-3 fatty acids.
For Additional Information And A List Of
Current Product Suppliers, Contact:
Pacific Sardine Association
#6 – 3555 Westminster Highway
Richmond, British Columbia, Canada V7Y 5P6
Phone: 604.303.0140
Fax: 604.303.0142
E mail: dapepper@shaw.ca
Website: bcsardines.ca
Pacific Sardine
Area of Origin and Range of Availability: licence holders are allotted 200 tonnes each and
Pacific sardines are pelagic fish found in the Pacific gillnet and trapping harvest methods are being
Ocean from the Gulf of California in Mexico to tested. At this stage in the process for new and
southeastern Alaska. In British Columbia, they are emerging fisheries development, the goal is to
found along the west coast of Vancouver Island up conduct experimental fishing to determine whether
to the Queen Charlotte Islands. They can be found the stock can sustain a commercially viable
travelling in coastal waters in schools that may operation. Depending on the results, the next step
contain hundreds of thousands to millions of fish. could be initiation of a commercially licensed fishery.
Harvest Volume: In British Columbia, an average Historical and Anecdotal Information:
of 1,600 tonnes of sardines are harvested annually Sardines are named after the Mediterranean Island
according to the total allowable catch (TAC) of Sardinia in Italy where almost every restaurant is
established in 2000. The TAC has however been reputed to serve sardines.
expanded for 2002/2003 to over 6,000 metric tonnes. The Pacific sardine fishery in British Columbia has
Harvest Method: Three different gear types a long history dating back to 1917 when a fishery
have been used in the experimental Pacific sardine developed to provide food to the European war effort.
fishery as tests: seine; gillnet, and; trap. Seiners Sardines have been deemed a “nutritional
use large nets to encircle the fish, which are then powerhouse” rich in Omega-3 fatty acids and
drawn together into a “purse” so that the fish cannot numerous other nutrients.
escape. Gillnetters stay closer to shore with their
nets in set behind them. The traps are large
enclosures constructed of 2.5 cm (1 inch) web
supported by a floating frame. A large gate installed
on the shore side of the trap also features a lead
Recipe
from the gate to the shore which guides the fish to James Barber Presents: Pasta Con Le Sarde
the entrance of the trap as they swim along the (Pasta With Sardines) Serves 4
shore. Traps allow fish to be held for the fresh market. 4 fresh sardines 4
Processing Method: Once harvested, Pacific flour
sardines are chilled on-board the vessel with cooled 4 Tbsp olive oil 60 mL
sea water to a holding temperature of -0.5˚C to 0˚C 1 onion, chopped 1
(31˚ F to 32˚ F) to ensure good texture. 1 fennel bulb, chopped 1
Once at the processing plant, they are either primarily 1 Tbsp flour 15 mL
prepared for sale as fresh or frozen whole sardines 1 can anchovy fillets, 3.5 oz (100 g) 1
in the round. A very small amount is further 2 Tbsp almonds or walnuts, toasted 30 mL
processed as fillets. All processing is done in 2 Tbsp sultanas 30 mL
registered plants using strict quality control methods. 2 Tbsp chopped parsley 30 mL
Markets: Approximately 60% of the Pacific sard- 1 Tbsp vinegar 15 mL
ines harvested in the experimental fishery is exported salt & pepper, to taste
to Japan as a food product and the balance is sold cooked pasta, to serve four
worldwide as bait for the high seas tuna fleet. A very 4 Tbsp fried breadcrubs 60 mL
small amount is sold domestically in British Columbia.
1. Dredge the sardines in flour and shallow fry them in
Sustainability: The Pacific sardine fishery in 2 tablespoons (30 mL) of oil until crisp and brown.
British Columbia originally started in 1917. In the Keep warm on a plate.
1930s and 1940s Pacific sardines provided the source
for the largest fishery in North America, but the 2. Heat the remaining oil in the frypan and brown the onion & fennel.
stocks collapsed in 1947 due to several years of 3. Sprinkle with 1 tablespoon (15 mL) flour and stir in the anchovies
recruitment failures coupled with high exploitation until they melt.
rates. While no sardines were found in British 4. Add the nuts, sultanas, parsley and vinegar.
Columbian waters between 1948 and 1991, by 1995
stocks were up to levels that could provide for a 5. Season with salt and pepper and cook for a further 2 minutes
small experimental fishery. until the sultanas have plumped up.
Pacific sardines are today managed under a Fisheries 6. Toss mixture with the pasta and pour into a large bowl.
and Oceans Canada national policy on new and Arrange the sardines on top and sprinkle with the fried breadcrumbs.
emerging fisheries which allow for small fisheries Serve immediately.
to take place and develop prior to becoming full
fledged commercially licensed fisheries. The Recipe adapted as featured on James Barber’s website:
“experimental” sardine fishery is managed by a total www.theurbanhub.com
allowable catch (TAC) system through which seine