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A small, young, saltwater fish with soft edible bones, found in the Mediterranean. There are other small, young saltwater fish found that are called sardines but they are not true sardines, such as the Pacific and Atlantic herring, blueback herring and sprat. The sardine is a silver color and has a rich flavored flesh that is dark colored. Fresh sardines should be put on ice immediately and eaten as soon as possible, but in the United States they are hard to find fresh. They are generally found canned in olive oil, soy oil or water. Sardines are popular as an appetizer and are good broiled or grilled.
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USDA Nutrition Facts |
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| Serving Size 1 cup |
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| Calories 902 |
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| Protein 0g |
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| Total Fat 100g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 0mg |
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| Sodium 0mg |
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| Cholesterol 710mg |
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| Serving Size 1 cup |
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| Calories 186 |
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| Protein 20g |
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| Total Fat 10g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 341mg |
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| Sodium 414mg |
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| Cholesterol 61mg |
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| Serving Size 1 cup, drained |
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| Calories 208 |
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| Protein 24g |
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| Total Fat 11g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 397mg |
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| Sodium 505mg |
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| Cholesterol 142mg |
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Sardine term - Related Content |
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