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Sardines » Pacific sardines (U.S.)

Iwashi (sushi name)

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Details About Pacific sardines (U.S.)

a.k.a. Sardinops sagax, Pacific pilchard, South American pilchard

Health Details

Adults and children can safely eat more than 4 meals per month
Low contaminant levels
High in heart-healthy omega-3s

More about seafood and health »

Eco Details

Sardines are prolific breeders – maturing quickly and spawning several times a year. They are abundant, but their numbers often fluctuate depending on ocean conditions. Sardines are primarily caught with purse seines, which can have some bycatch.

Nutritional Information

Serving = 100 g of raw edible food, wild species.

	Amount per serving
Calories	178 g
Total Fat	11.9 g
Total Protein	16.3 g
Omega-3	1.87 g
Cholesterol	61 mg
Sodium	414 mg

Source: USDA

More About Pacific sardines (U.S.)

The silvery Pacific sardine is a coastal fish that lives in large schools, grows to just over 1 foot (30 cm) in length and may live up to 25 years. It is used mainly for fishmeal.

Commercial Sources

Pacific sardines are found in the eastern South Pacific, from Peru to Chile, and around the Galapagos Islands.

The main sources of Pacific sardines are Chile and Peru.

Capture Methods

Pacific sardines come from marine fisheries, not fish farms. They are primarily caught with purse seines. Additional types of fishing gear include hooks-and-lines and trawls.

Buying & Eating Guide

Recipes

Flavor and Texture

Pacific sardine has fatty flesh with a strong flavor, often salted, smoked or canned. It can also be grilled or fried.

Buying Tips

Pacific sardines are used mainly for fishmeal, but also may be marketed fresh or frozen.

This guide is produced in collaboration with the Monterey Bay Aquarium.

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