sardines
Also known as: pilchards
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Also known as: pilchards
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Crispy, spicy, and tangy sardines shallow-fried on a griddle. This classic Mangalorean dish brings the authentic flavors of coastal Karnataka to your kitchen, perfect with a squeeze of lemon. The semolina and rice flour coating creates an irresistibly crunchy exterior, while the fish remains tender and juicy inside.
A fiery and tangy Mangalorean-style fish fry featuring fresh sardines coated in a vibrant red masala paste. Shallow-fried in coconut oil until perfectly crisp on the outside and tender inside, it's a coastal classic.
A classic Kerala delicacy where fresh sardines are slow-cooked with grated coconut, shallots, and green chilies. This semi-dry dish is packed with coastal flavors and pairs perfectly with steamed rice.
Fresh sardines are highly perishable and should be consumed within 1-2 days of purchase.
Look for bright, clear eyes, shiny skin with intact scales, and a fresh sea-like smell rather than a 'fishy' odor.
Anchovies, herring, or small mackerel are the best substitutes due to their similar oily texture and flavor profile.
No, the bones in sardines are very soft and completely edible, providing a great source of calcium.
No, sardines are low on the food chain and feed on plankton, meaning they accumulate very little mercury compared to tuna or swordfish.
Gently scrape off scales, make a small slit in the belly to remove innards, and rinse thoroughly under cold water.
Yes, they can be frozen for up to 3 months, though the texture is best when eaten fresh.
Grilling, pan-frying, and roasting are excellent methods that highlight their rich flavor.
sardines is a versatile ingredient found in cuisines around the world. With 208 calories per 100g and 24.6 grams of protein, it's a nutritious addition to many dishes.
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