Sardine

Everything you always wanted to know about sardines

Sardine

Everything you always wanted to know about sardines

SPECIES: Sardina pilchardus

PEAK SEASON: Available all year, especially spring to late summer

RELATED SPECIES: Herring, anchovy, mackerel

PREPARATION: Serve thawed fillets briefly fried with a squeeze of lemon—or enjoy straight from the can in salads and tapas

RECIPE IDEA: Panzanella with sardines

TASTE:

Geschmacksprofil der Sardine auf Englisch, intense und umami sind angehakt

Sardines impress with an intense, slightly salty taste and a pronounced umami note. The meat is tender and juicy, with a fine texture – ideal for Mediterranean dishes, from grilled to bowls.

The sardine belongs to the herring family and is a small, slender marine fish, about 15 to 20 centimeters long. Their silvery belly and metallic blue-green back are perfectly adapted for fast swimming in open water. In large schools, sardines move through the water like a silver ribbon.

They live in the Northeast Atlantic, the western Mediterranean, and along the European Atlantic coast from Norway to North Africa, mostly in nutrient-rich coastal waters of the upper water layers. Sardines feed on plankton, small crustaceans, and fish larvae. Reproduction occurs seasonally between winter and early summer, with large numbers of eggs being released into the open water.

Their distinctive schooling behavior effectively protects the sardine from predators and makes it accessible to fish. They are primarily caught using selective purse seine or trawl nets, which are gentle on the seabed. Depending on the region, the fishing season is between spring and late summer, when the sardines are particularly rich in fat.

Sardines are predominantly sold as oil sardines, which are canned in high-quality oil. This ensures an extremely long shelf life and guarantees a tender, juicy texture. Canned fish can become even more flavorful over time. Particularly sought after are so-called vintage sardines – they mature in the tin like a fine wine and develop a more complex flavor over the years. Frozen sardines are also a culinary highlight, bringing real holiday flair to your plate. They taste best when briefly cooked in a pan or on the grill. A drizzle of olive oil, a squeeze of lemon, and a pinch of coarse sea salt – that’s all you need for true Mediterranean enjoyment.

Although the names are often confused, sardines (Sardina pilchardus) and anchovies (Engraulis encrasicolus) are two different species of fish. Anchovies are significantly smaller, narrower, and more intensely flavorful—with a strong saltiness and a distinctly fishier profile. They are usually fermented or pickled in salt, but the fish also develops its flavor optimally in olive oil.

Sardines in detail

Orientation

Sardines possess a highly sensitive lateral line system that allows them to detect even the slightest movements in the water – not only for orientation, but also for communication within the school. This enables them to coordinate their movements in an instant – faster than visual signals could.

Propulsion

The deeply forked tail fin acts as a powerful motor. It allows sardines to accelerate abruptly – ideal for maneuvering in sync with the school.

Camouflage

The silvery shimmering scales reflect light – a natural camouflage. In motion, the school appears like a flickering ribbon of light underwater.