Description of the fish and its meat
Sardines, also known as sardines or sardines, are a widespread fish throughout the Mediterranean and in the European waters of the Atlantic Ocean.
The meat of the sardines is very tender and tasty, so much so that it is the subject of intense processing and conservation. When fresh, a sardine has a delicate and pleasant smell, not ammoniacal. The body is rigid and firm, with a shiny appearance and adherent scales, the belly must not be swollen. The gills have a pinkish color, tending to red; the eye, finally, must be protruding with a black pupil, not red.
Nutritional Properties
From a nutritional point of view, sardines are an excellent food. Good source of niacin, vitamin D, vitamin B12, phosphorus, proteins, calcium and selenium, however, they are rich in cholesterol.
Sardines are therefore an inexpensive, tasty and healthy fish. They should only be avoided by those suffering from gout and consumed in moderation by those who, despite being healthy, are familiar with this pathology. If preserved in salt, they should be consumed in moderation by those suffering from hypertension.
When cooking sardines it is advisable not to reach the high temperatures typical of frying because in these conditions the precious omega-three fats are easily altered.
Recipe: Single dish based on Sardines
Our recipe for a complete lunch: zucchini 200 grams, fresh sardines 150 grams, pasta 100 grams, black olives 20 grams, olive oil 10 grams, parsley 5 grams.
Total calories: 711
Protein: 45.1 g (25%)
Fat: 22.3 g (28%)
Carbohydrates: 88.1 g (46%)
Pasta With Salted Sardines
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