Pacific Sardine
Sardinops sagax caerulea
Managed by: NOAA Fisheries
Regions
West Coast
Protected status
None
Also known as
PilchardCalifornia sardineCalifornia pilchardSardinaSardine
Seafood Profile
Powered by NOAA FishWatch data. Availability and detail varies by species.
NOAA FishWatch
Population
The stock is overfished, but the fishing rate established under a rebuilding plan promotes population growth.
Fishing rate
The fishery is closed, but the stock is not subject to overfishing.
Bycatch
Bycatch is low because gear used is selective.
Taste
When fresh, small sardines have a delicate flavor. Larger sardines have a fuller, oilier flavor, similar to anchovies but milder. If buying fresh, look for sardines with bright eyes, shiny skin, and a mildly fishy aroma. Plan to cook them within a day of purchase.
Texture
Firm when canned; soft when fresh.
Color
Pale red to off-white.
Health benefits
Sardines are a very good source of selenium and vitamin B12 and a good source of calcium, niacin, phosphorus, and omega-3 fatty acids.
Sources
Managed by: NOAA Fisheries
Image credit: NOAA Fisheries/Jack Hornady