Pacific Sardine

Sardinops sagax caerulea

Also Known As

Pilchard, California sardine, California pilchard, Sardina, Sardine

Commercial fishing for Pacific sardines is prohibited because the population is estimated to be below a precautionary level set by managers.
Pacific sardine.
Historic photo of the sardine fishery in California. In the 1940s and 1950s, about 200 vessels participated in the Pacific sardine fishery. Some of these boats are still fishing today.
Sardine schools (dark patches) around a commercial fishing vessel.
Adult Pacific sardines caught during NOAA Southwest Fisheries Science Center’s 2006 survey. These sardines were measured and weighed. Scientists also determined their reproductive status and collected otoliths (ear bones) for ageing studies.

Facts

Availability

Usually year-round, but currently unavailable because the fishery is closed

Source

U.S. wild-caught from Washington to California.

Taste

When fresh, small sardines have a delicate flavor. Larger sardines have a fuller, oilier flavor, similar to anchovies but milder. If buying fresh, look for sardines with bright eyes, shiny skin, and a mildly fishy aroma. Plan to cook them within a day of purchase.

Texture

Firm when canned; soft when fresh.

Color

Pale red to off-white.

Health Benefits

Sardines are a very good source of selenium and vitamin B12 and a good source of calcium, niacin, phosphorus, and omega-3 fatty acids.

Health & Nutrition

Nutrition facts
Serving weight 100 g
Amount per serving
Calories 217
Protein 24.58 g
Fat, total 12.37 g
Saturated fatty acids, total 2.791 g
Carbohydrate 0 g
Sugars, total 0 g
Fiber, total dietary 0 g
Cholesterol 82 mg
Selenium 52.6 mcg
Sodium 918 mg

Seafood Guide