Spanish Huelva Sardine Fillet
Approximately 13 vacuum sealed packs, 16 fillets per pack, 2oz. each (about 23 lbs.)
Sardines (sardina pilchardus) are little fish that deliver big flavor, plus they are packed with protein and high in omega-3 fatty acids. Their name derives from the canning of small fish in Sardinia, but sardines are found in shallow coastal temperate and subtropical oceans worldwide. In the US, most sardines are canned in oil or a sauce, smoked, pickled, or salted. Frozen sardine fillets are popular as a topping for toast or pizza. They may also be used in salads and pasta sauces.
Store frozen fish in your freezer until you’re ready to use it, then thaw only as much as you plan on cooking.
RECIPES & TIPS
Sardines may be fried, baked, or grilled. They cook quickly. To bake, rub sardine fillets with olive oil and add simple seasonings like lemon, garlic, and parsley. Coat the fillets in similarly seasoned breadcrumbs and fry them in a skillet or bake them. Mash sardines and blend them with garlic, onion, egg, and breadcrumbs to make fish cakes. Sardines are a key ingredient in the classic Sicilian dish pasta con le sarde.