Sardina pilchardus
Description
Fishing area
FAO 37 [Mediterranean and Black Sea]
FAO 27 [Atlantic, Northeast]
FAO 34 [Atlantic, Eastern Central]
Fishing gear
Purse seine nets
Format and presentation
WR [whole] in bulk and bagged
Organoleptic characteristics
Flesh and skin characteristic of the species
tb_sardine
| Nutritional information * | 100 g | Reference intake |
| Energy | 140 kcal/ 585 kj | 8.400 KJ/2.000 kcal |
| Total fat | 7.5 g | 70 g |
| Of which saturates | 2.6 g | 20 g |
| Carbohydrates | 0 g | 260 g |
| Of which sugars | 0 g | 90 g |
| Fibre | 0 g | - |
| Protein | 18 g | 50 g |
| Salt | 0.25 g | 6 g |
* This is a wild product and therefore the nutritional values are averages and may vary by season and the biological moment when the product is caught.
Additional information
| Format | WR |
|---|---|
| Size | 8 / 12 pieces, 12 / 14 pieces, 12 / 20 pieces, 20 / 23 pieces |
| Presentation | IQF, Bagged, In bulk |
