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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh sardines are highly perishable and should be consumed within 1 to 2 days of purchase.
Yes, the bones of small sardines are soft and edible, providing a significant source of calcium.
Look for clear, bright eyes, firm flesh that bounces back, and a fresh sea-like smell rather than a strong 'fishy' odor.
Fresh anchovies, herring, or small mackerel are the best substitutes for fresh sardines.
Very small sardines (under 3 inches) can often be cooked whole, but larger ones should be gutted and rinsed.
No, sardines are low on the food chain and have some of the lowest mercury levels among commercial fish.
Grilling, pan-searing, and roasting are excellent methods that highlight their natural oils.
Generally, yes. Sardines reproduce quickly and are often considered a more sustainable seafood choice.
small whole fish 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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