Sardine, from the family of clupeidae is a nice little fish that is not more than twenty centimeters long. From Sardinia, sardine term comes from the Latin phrase sardae sine sardinae, literally ” Sardinia fish.”
Easily identifiable with its thin line, its silvery belly and blue back, sardines are appreciated since antiquity. The Phoenicians used to fishing it on a large scale and preserved in salt.
It is a fish with a delicate and tasty flesh, rich in Omega-3 fatty acids and nutrients such as phosphorus, selenium, calcium, vitamin D, vitamin B3 and vitamin B6.
Abundant on the Moroccan Atlantic coast, it’s between May and November, that the fishing season starts for Merveilles des Mers.
- Scientific name : Sardina pilchardus Walbaum
- Origin : Atlantic coasts, east central.
- Preparation : Classic Sardines, Sardines Fillets, skinless and boneless Sardines, pieces of Sardines