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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 reappeared
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 sauteed.
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.
Area of Origin and Range of Availability:
Pacific sardines are pelagic fish found in the Pacific
Ocean from the Gulf of California in Mexico to
southeastern Alaska. In British Columbia, they are
found along the west coast of Vancouver Island up
to the Queen Charlotte Islands. They can be found
travelling in coastal waters in schools that may
contain hundreds of thousands to millions of fish.
Harvest Volume:
In British Columbia, an average
of 1,600 tonnes of sardines are harvested annually
according to the total allowable catch (TAC)
established in 2000. The TAC has however been
expanded for 2002/2003 to over 6,000 metric tonnes.
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Harvest Method:
Three different gear types
have been used in the experimental Pacific sardine
fishery as tests: seine; gillnet, and; trap. Seiners
use large nets to encircle the fish, which are then
drawn together into a "purse" so that the fish cannot
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
from the gate to the shore which guides the fish to
the entrance of the trap as they swim along the
shore. Traps allow fish to be held for the fresh market.
Processing Method: Once harvested, Pacific
sardines are chilled on-board the vessel with cooled
sea water to a holding temperature of -0.5°C to 0°C
(31° F to 32° F) to ensure good texture.
Once at the processing plant, they are either primarily
prepared for sale as fresh or frozen whole sardines
in the round. A very small amount is further
processed as fillets. All processing is done in
registered plants using strict quality control methods.
Markets: Approximately 60% of the Pacific sardines
harvested in the experimental fishery is exported
to Japan as a food product and the balance is sold
worldwide as bait for the high seas tuna fleet. A very
small amount is sold domestically in British Columbia.
Sustainability: The Pacific sardine fishery in
British Columbia originally started in 1917. In the
1930s and 1940s Pacific sardines provided the source
for the largest fishery in North America, but the
stocks collapsed in 1947 due to several years of
recruitment failures coupled with high exploitation
rates. While no sardines were found in British
Columbian waters between 1948 and 1991, by 1995
stocks were up to levels that could provide for a
small experimental fishery.
Historical and Anecdotal Information:
Sardines are named after the Mediterranean Island
of Sardinia in Italy where almost every restaurant is
reputed to serve sardines.
The Pacific sardine fishery in British Columbia has
a long history dating back to 1917 when a fishery
developed to provide food to the European war effort.
Sardines have been deemed a “nutritional
powerhouse” rich in Omega-3 fatty acids and
numerous other nutrients.
| NUTRITIONAL
INFORMATION |
| Nutritional Facts: Not available. |
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| Sardines are rish in calcium, protein,
iron, potassium, phosphorus and
omega-3 fatty acids. |
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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
email: dapepper@shaw.ca
website: www.bcsardines.ca |
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