Seifia

Sardina pilchardus

The common sardine, also known as sephia, is a fish of the Clupeidae family that inhabits the waters of the Atlantic and the Mediterranean. It is a highly valued species in gastronomy and commercial fishing due to its flavor and texture.

The sardine is a fish with an elongated and compressed body, a small head and a mouth with small, sharp teeth. Its color varies from silver to greenish blue at the top and silver at the bottom. It can measure up to 25 cm in length and its maximum weight can reach 200 grams.

The sardine is a pelagic fish, which means that it lives in surface or mid-water and feeds mainly on plankton, krill and small crustaceans. In addition, the sardine is a very prolific fish, capable of reproducing several times a year, which makes its population stable and abundant.

How to Eat

The meat of the common sardine (Sardina pilchardus) is highly valued in gastronomy due to its flavor and soft and juicy texture. It is rich in omega-3 fatty acids, high quality proteins, vitamins and minerals, which makes it an excellent option to include in a balanced and healthy diet.

Sardine meat is very versatile and can be cooked in a variety of ways. It is very common to prepare it grilled, baked, pickled, canned and in salads, among other options.