Sardine fish (Ivasi): description, useful properties, how to cook

People are used to seeing canned sardines on store shelves. Many people know about this fish, but not everyone knows that under the word "sardine" there are several varieties.

Sardine: what kind of fish it is, what it looks like and where it lives

It is a small commercial fish of the herring family. The body is oblong, flattened at the sides, its length rarely exceeds 25 cm. Sardine has a silvery color, which is replaced by a greenish cast on the back. The fish moves in large flocks, which allows it to defend itself from predators. On the back there are subtle dark spots, tail fin looks like wings. The fish gets its name from the island of Sardinia, where it was first caught.

Species

Sardines are several varieties of fish:

1. European sardine (common). The body is slightly elongated, the belly is rounded and covered with scales of different sizes. It is decorated with dark spots, which are arranged in several rows. The main habitat - the Black, Mediterranean and Aral Sea. It is also found on the coast of the Atlantic Ocean, in its northern part.
2. Sardinella. This genus includes more than 20 species of fish. A characteristic difference from the European species is the lack of dark spots on the back. They live in the Pacific and Indian Ocean, the Black Sea and the Mediterranean Sea, as well as in the waters of western Africa.
3. Sardinops. The genus consists of 5 fish species: Far Eastern (found on the eastern coast of Russia, as well as off the coast of Japan and China), Australian (found near Australia and New Zealand), Peruvian (found off the coast of Peru), African (distributed in South African waters) and Californian (found in the Pacific Ocean from the coast of Canada to Mexico). The body length of fish can reach 30 cm. As in the European species, there are small black spots on the back. Distinguished from other fish species by a large mouth.

What are the differences between the sardine

There are so many names of fish on the shelves that it is easy to get confused. Most often saury is confused with sardine, and sardinella and cavassi are considered separate species.

From saury.

People often confuse sardine with saury, but they are completely different fish. The saury belongs to the genus mackerel. Its body is elongated, can reach 40 cm in length. The muzzle is elongated and pointed at the end. The body is colored silver on the sides and dark green on top.

From sardinella.

Sardine is the generalized name for certain commercial fish in the herring family. And sardinella is one of the varieties of this genus. It differs from the European sardine habitat (it prefers warm waters), and size (its body length can reach 30-35 cm).

It differs from cavassi.

Iwashi is the Japanese name for the Far Eastern sardine. It is often confused with herring, but there is nothing strange about it because it also belongs to the herring family. It lives in the waters off the coast of Japan, China and the east coast of Russia.

Composition and calories

The caloric value of sardines per 100 g is 160-170 kcal. In the same amount of product contains 20 g of protein and 9.5-10 g of fat. The fish contains a large number of micronutrients, which are necessary for the normal functioning of the body:

1. Calcium. It is an indispensable building material in the body. It is responsible for the formation of bone tissue and helps to strengthen it. Lack of this element can lead to brittle bones.
2. Phosphorus. Responsible for normal functioning of the kidneys. Helps remove toxins from the body. Tidies up the metabolism, plays an important role in maintaining dental enamel. Phosphorus also improves the absorption of vitamin B.
3. Fluoride. Strengthens tooth enamel and does not allow bacteria to develop on it. In addition, it enhances defenses, stimulates the hematopoietic function, and can remove heavy metals from the body.
4. Magnesium. This element is not capable of being produced by the human body and must come from outside. Magnesium plays an important role in providing energy. Lack of this element causes fast fatigue. It is also important for the cardiovascular system.
5. Zinc. Reduces blood glucose levels and prevents diabetes. It strengthens the immune system and increases the body's defenses during illness. It is one of the most powerful antioxidants. Zinc is also responsible for keeping hair and skin healthy.
6. Sodium. Tidies up the water-salt balance, takes an active part in the production of gastric juice, and has a vasodilator effect.
7. Coenzyme Q10. Has a restorative effect, is important for the cardiovascular system and the pancreas.
8. Vitamins A. Stimulates the synthesis of collagen, thus helping to keep the skin young and healthy, getting rid of minor wrinkles. It also has the ability to improve vision, strengthens the immune system.
9. B vitamins. They can strengthen the immune system and respiratory system, improve memory, metabolism, help with some skin diseases, regulate hematopoiesis, take part in the synthesis of proteins.
10. Vitamin C. It strengthens the immune system and has a positive effect on the nervous system. It is a powerful antioxidant that can eliminate toxins from the body. It also has the ability to strengthen blood vessels and resist viruses.

In addition, the fish is rich in other antioxidants and omega-3 and omega-6 acids.

Useful properties of sardines

The combination of so many beneficial elements and vitamins makes sardine an incredibly useful product.

For women

The components contained in the fish can keep the skin and hair in a healthy state. They nourish and saturate the skin cells, preventing its aging. Zinc strengthens hair roots, preventing hair loss, and restores lost shine and volume. Calcium ensures healthy nails.

In addition, eating sardine reduces the risk of cardiovascular disease. Fatty acids and B vitamins prevent atherosclerosis and reduce the risk of stroke. It also contains elements that can strengthen the walls of blood vessels. Consumption of fish allows the transformation of glucose into energy.

For men

Men appreciate sardine for its ability to saturate the body quickly. Eating a bit of this fish for lunch, you can forget about the feeling of hunger for a long time. The fatty acids can reduce inflammation in the body. Sardine is good for the heart and strengthens blood vessels.

Pregnancy

Pregnancy imposes serious restrictions on the diet of a woman. During this period, it is forbidden to eat certain types of fish, but sardine is not included in this list. On the contrary, it will be useful, but if properly prepared. Dry and salted fish should be excluded from the diet.

Sardine contains calcium and phosphorus, which ensure normal development and formation of bone tissue in the fetus. Lack of these elements can cause the development of pathologies. The elements contained in the fish can also normalize the water-salt balance, which will get rid of edema.

When breastfeeding

In the first 2 months include fish in the diet is not recommended. Then you can gradually eat fish, starting with low-fat species. Boiled or baked sardines are recommended to use no more than 1 time a week. These methods of cooking allows the fish to save a maximum number of useful substances that will enter the body of the child with the mother's milk.

For children

Fish will be especially useful for children in the cold season, when there is a high probability of catching a cold. It is rich in elements that improve immunity and increase the body's resistance to viruses. Since sardine is a sea fish, its consumption can reduce the risk of eye problems. Fatty acids have a positive effect on the nervous system, improve brain function and memory.

For weight loss

The composition of fish has many components that allow the body to be satiated for a long time. It contains a small number of calories, as well as many vitamins and elements that are necessary during diets. Sardine is low in calories and rich in proteins, so it is included in the diet of many athletes. Therefore, the fish is very useful for people who want to lose extra pounds.

The benefits and harms of canned sardines

In canned form, sardine can be found in any store or supermarket. It is one of the most popular foods. Canning allows you to preserve it for as long as possible without loss of taste and useful properties. It contains a large amount of protein, which is assimilated by the body better than protein from meat.

Canned sardine can moisturize the skin, improve the nervous system, and reduce the risk of diabetes. In addition, it strengthens the immune system, increases hair growth rate, protects the eyes from various diseases. Such fish helps to prevent premature skin aging, strengthens blood vessels and improves blood circulation.

Unsaturated fats, which are included, contribute to the removal of cholesterol from the body, help with inflammatory processes in the joints, improve memory and brain function.

It may seem that this is an extremely useful product, but despite the low caloric content of canned sardines (220 kcal), it can become a cause of excess weight. The thing is that it contains a lot of fats, so it is not recommended to eat canned food more than 3-4 times a week. People who are on a diet also need to consume it very carefully.

Daily consumption of canned sardines can lead to kidney disease and metabolic disorders, causing salt deposits in the joints. Also, if you consume canned food every day, there is a risk of developing an allergic reaction, since the fish contains some substances that are considered allergens.

Before consumption, it is also advisable to consult with your doctor, as sometimes there is an individual intolerance of some components.

How to make at home

Of course, it is easier to buy ready-made preserves, but, cooked yourself, they will be much tastier. In addition, the process is simple and does not require special skills.

For the preparation of canned food you will need:

• 1 kg of fresh sardines;
• 2 large onions;
• 1/2 tsp. citric acid;
• 1/2 cup of sunflower oil;
• spices for fish;
• bay leaf;
• allspice peas;
• 1.5 to 2 tsp. layers.

Take the fish out of the refrigerator, clean it, take out the insides and rinse thoroughly under cold water. Then cut off the head and tail, divide the remaining carcass into equal parts. Then transfer the fish into a deep bowl and sprinkle the top with salt, mix thoroughly with your hands and leave for 60 minutes. Then sterilize one jar and put the bay leaf, pepper and fish on its bottom. Pieces of sardine is important to lay tightly. Put the fish in such a way that the top of the jar left about 5 cm of free space. Next, pour vegetable oil on top. The lid of the jar also boil and dry well, then screw the jar.

Then you need to take a saucepan, lay a towel folded several times on its bottom, put the jar and pour water to the level of the fish. Then bring the fish to a boil over low heat and leave it to boil for 4 hours. Turn off the stove and leave the fish to cool in the water. All that's left is to take it out of the water and wipe it down.

Harms and contraindications

When consuming this product, you should not forget about the contraindications. If consumed incorrectly, this fish can cause harm.

1. First of all, it is forbidden to eat fish allergic people and people with individual intolerance. If you show any symptoms of allergies, you should stop eating the product.
2. Exclude fish from the diet and people who are overweight. The main limitation concerns canned and salted sardines. Usually you can eat boiled or baked fish, but it is better to consult with your doctor.
3. If you have hypertension, you will also have to forget about this delicacy.
4. In diseases of the gastrointestinal tract, it is recommended to use only fish stewed in tomato.

Excessive consumption of fish can lead to problems with excess weight. It also contains purines that can accumulate in the body and lead to kidney disease and gout, so it is recommended to eat fish not more than 2-3 times a week.

How to choose and store

Fresh fish is quite easy to choose. First of all, you need to pay attention to the appearance of sardines. Quality fish has a silver color on the sides and dark green on the back. It should not have any physical damage. If you press on a fresh carcass, the dent will disappear immediately. The eyes should be clean. You should also pay attention to the smell. Fresh produce should not contain a pronounced fishy smell, it smells of the sea and freshness. The gills of sardines should be pinkish in color.

With the choice of canned fish everything is a little more complicated. Such fish is sold both in tin cans and transparent packages. The second option is preferable, because you can see the quality of the fish. It is not possible to evaluate sardines in a tin can. In addition, unscrupulous companies may sell other fish in tin cans under the guise of sardines.

If you do not have a choice, you should examine the can more closely. The can itself should be intact, without dents and scratches. Also it is necessary to evaluate from an aesthetic point of view the packaging. It must be intact and neat. If it is poorly fixed, leaves traces of paint on the hand or easily torn - it is better to pay attention to sardines from another manufacturer, because normal factories are equipped with high-quality, fine-tuned equipment that does not allow such errors.

It is also important to pay attention to the expiration date. Usually it is indicated at the top or bottom of the jar. In addition to the expiration date, the date of packaging of the products is indicated there, next to it there is an abbreviation of the product range, it must necessarily correspond to the contents. You can punch in the code with your smartphone.

If the assortment code is not listed at all, you should refuse to buy the fish, because it is a gross violation of the law and the product is likely to be manufactured illegally.

Sardine is rarely found fresh in stores because it spoils quickly. Fresh fish can be stored in the refrigerator for no more than 4-5 days if placed in a container with ice. For longer storage, the carcasses should be cleaned, washed and put in the freezer.

The conditions for storing canned foods are indicated on the packaging. Usually they can be kept up to 2 years at a temperature of 1 to 7 degrees. Opened jars are preferably immediately edible, but they can be stored for 2-3 days if transferred to a glass or plastic container.

Sometimes canned jars are smeared with petroleum jelly, there is no need to wipe it off, because that way they will last much longer. It is advisable to store canned foods separately so that they do not touch each other or other products. Even minor scratches on the surface can cause corrosion.

How to cook sardine deliciously: recipes

Given such popularity of fish, there are a large number of recipes for its preparation. Masters of cooking know how to cook it in different ways.

In the oven

Sardine baked in the oven is an ideal dish for people sitting on a diet. It turns out not greasy, unlike cooked in a pan or canned. With this method of cooking the fish remains juicy and without much trouble separated from the bones. This is an ideal dish for the festive table.

You will need the following ingredients:

• A few medium-sized sardines;
• garlic to taste;
• lemon;
• 1 tablespoon vegetable oil;
• salt/pepper to taste;
• Greens/herbs to taste.

First you need to clean the fish, take out the insides and rinse well. The heads should not be cut off, but the gills should be taken out. Then mix salt, lemon rind, pepper, herbs and other spices and grind thoroughly with a mortar. Then squeeze out all the garlic, add the lemon juice, vegetable oil and mix everything again.

Place the fish on a baking tray, pre-spreading it with the sauce. You can also decorate the fish with lemon slices and sprigs of herbs. Preheat the oven to a temperature of 200 degrees. Bake until done. It usually takes 20-25 minutes. Then transfer the dish to a clean container, replace the greens for fresh ones and serve. Fish goes very well with baked potatoes.

In the frying pan

Pan-fried sardines would be a great appetizer. They can be served with a side dish, for example, they go well with rice. But you can also make them into sandwiches.

To prepare it, you will need the following ingredients:

• 8-10 pieces of small sardines;
• salt/spices to taste;
• 1-2 tbsp. spoonfuls of olive oil;
• garlic;
• lemon;
• vegetable oil.

The fish should be cleaned, the head cut off and washed, then left on the table to drain the excess moisture. You can also remove it with paper towels. Mix olive oil with salt and spices, then spread on both sides of the fish. Roast over medium heat until cooked, usually 2 minutes on each side is enough.

For sandwiches it is better to use a soft baguette. It should be cut into thin slices and fry a little in the pan, then rub garlic, sprinkle with salt and pepper. Lay 1-2 fish on one slice, decorating additionally with greens and lemon slices.

In the multicooker

There are many recipes for cooking sardines in the multicooker, but one of the most interesting is sardine stew in tea. The finished dish looks like a hot-smoked fish. This color is given to it by the tea. The fish itself turns out tender and very tasty. This dish can surprise even the most capricious guests. You will need the following ingredients:

• 3-4 large sardines;
• 2 cups of water;
• A few medium-sized onions;
• 2 to 3 teabags or 2 teaspoonfuls of brew;
• 2 bay leaves;
• salt/pepper to taste;
• 2-3 tbsp. vegetable oil.

Cooking begins with cutting. You need to remove the head, then clean the insides, remove the fins and cut the fish into equal pieces. Then brew a few bags of black tea and infuse the drink for 10 minutes. While the tea is cooking, you can do the onions. Peel it and cut into very thin rings. Next, put half of the onions in the bottom of the multicooker. On top lay the bay leaf, spices, then a layer of fish. On top of the sardine also sprinkle the spices, the bay leaf and the remaining onion rings. Strain the custard tea, then pour it into a container with the fish. And at the very end add vegetable oil.

Cook the dish for 120 minutes in "Stew" mode. At the end garnish with herbs or lemon slices. Such fish is good served with potatoes.

On the grill

Usually in Europe, sardine is eaten as canned, but in Portugal it's different. They like to cook it on the grill, it is their usual homemade dish. This fish has a delicate flavor, is easy to separate from the bone and requires little effort to prepare. It will be a great addition to a picnic.

For the dish you will need the following ingredients:

• 6-8 medium fish;
• lemon;
• salt/spices/spice to taste;
• olive oil.

Clean the fish (do not touch the head), wash, remove the gills, then leave to dry on a towel or napkins. While the fish is drying, cut the lemon in half. Squeeze the juice from one part and slice the other. Mix the lemon juice with the olive oil. Mix salt with pepper and spices and rub the outside of the fish. Then use the juice and oil to rub the outside and inside of the fish.

Cut one lemon slice into small pieces and place inside each fish. Then place it on the grill and grill at high temperature for 3-4 minutes on each side. Serve the dish with the greens and the rest of the lemon slices. Sardine goes well with vegetables.

What can be cooked from sardine: Recipes

This fish can be called a universal fish. In addition to its usual use, it is used for cooking soups, salads and even pâté.

Salad

Sardine often becomes a component of salads. Such dishes are suitable for consumption every day, but they can also be prepared for the festive table. To prepare an ordinary vegetable salad, you need the following ingredients:

• canned sardine;
• 1-2 medium potatoes;
• carrot;
• pickled cucumber;
• small onion;
• 3-4 eggs;
• mayonnaise;
• salt/pepper to taste.

Mash the sardine pieces a little with a fork. Boil potatoes and carrots, then cut into small cubes. Dice the cucumber as well. Boil the eggs and cut them into julienne strips.

Put the potatoes, fish, carrot, cucumber, onion and eggs at the bottom of a bowl. Pour the salad with mayonnaise, add salt, pepper and mix thoroughly. The ready dish can be decorated with sprigs of herbs.

This recipe is good because it leaves a lot of room for creativity. Each hostess can experiment and modify it, this will only taste better. For example, there are versions of this salad with the addition of green peas and even canned corn. People who are on a diet can cut the ingredients into large pieces and mix without adding mayonnaise.

Soup

Sardine soup is a delicious and simple dish for every day. It is so easy to make that it can even be made outdoors, since all the ingredients are easy to take with you. To make it, you will need:

• a can of canned food;
• onion;
• 4 medium potatoes;
• carrots;
• butter;
• bay leaf;
• salt/pepper to taste;
• herbs.

First you need to peel potatoes and cut them into equal sized straws. Then rinse the potatoes and put them in a pot to boil. Shred the carrot and onion finely and mix them. In a pan, put the butter, wait until it melts, and put onions and carrots. Fry the roast until tender, then add it to the potatoes when they are almost cooked. Add salt and the contents of the can to the soup and cook for another 5-10 minutes on low heat. At the very end you can add spices and finely chopped herbs. Serve with croutons.

Cutlets

Normally cutlets are made of meat, but fish cutlets are not inferior in taste. Sardine cutlets are made very quickly and will suit those who can not stand at the stove all day. Any housewife will be pleasantly surprised by the number of cutlets you get from one jar. To prepare the cutlets you need the following ingredients:

• can of canned sardines;
• small onion;
• egg;
• loaf (as much as needed);
• 200 ml of milk;
• 100 grams of cheese;
• vegetable oil;
• salt.

Preparation of cutlets begins with the preparation of the loaf. You need to cut 5-6 pieces and soak them in milk. Then open a can of canned fish, take it out into a separate container and drain the liquid.

If possible, remove bones from the pieces of fish, even though they are soft. Then carefully mash the fish. Grate the onion and add to the fish. The egg is beaten with a mixer until homogeneous and also pour into a bowl with fish. Add grated cheese and mix everything thoroughly. Next, add the loaf, squeezing out its excess liquid. If in the end, the mass will be too liquid, you need to add more loaf.

Now, salt the mass, stir it again with your hands and form cutlets from it. Fry the ready cutlets in vegetable oil on both sides until they are golden brown. If desired, you can add pepper and other spices.

Pâté

Pâté of sardines can be a great appetizer on the holiday table. Its taste qualities will delight the guests. This dish is versatile, it is served on the holiday table and prepared for everyday use. It can be taken with you on the road, as sardine quickly and for a long time satisfies the hunger. To prepare it, you need to take the following products:

• a can of canned food;
• 1 tbsp. lemon juice;
• 50-70 grams of butter;
• pickles;
• lemon rind;
• salt/pepper/garlic to taste.

Prepare the pâté in a blender. First, you need to finely chop butter, grate cucumbers, squeeze garlic through a press. Mix all this and put it in a blender. Add whole pieces of fish, grated lemon rind and other ingredients. Grind all the contents until a smooth mass without lumps. After that, check it for taste and add salt/pepper if necessary.

Serve in special bowls, previously garnished with herbs. The pâté is usually served with toast or breadsticks.

Sandwiches

There is a large variety of sardine sandwiches. Each hostess probably has her own unique recipe. It is a great and hearty snack that is ready in minutes. To make the classic sandwiches, you will need:

• canned sardines;
• white bread or loaf;
• 2 eggs;
• mayonnaise;
• sunflower oil;
• garlic;
• herbs.

Take the sardines out of the jar and thoroughly mash with a spoon or fork. Boil the eggs and grate them on a fine grater. Mix the egg with the fish and mayonnaise. For spice you can add a little ground pepper.

Cut loaf or bread into thin slices, fry in a pan on both sides, then rub with garlic. The resulting mass with the fish put a thin layer on the bread and garnish the top with herbs.

Interesting facts about sardines

1. Sardines can gather in very large flocks. The largest recorded shoal of fish was 7 km long and had more than 5 billion individuals. In this way, the fish move in search of food behind the cool current.
2. Each year, a large flock of sardines migrates along the east coast of Africa toward South Africa. The flock is chased by sharks, dolphins and even some birds. Until now, the reason for this behavior of the fish is unknown.
3. In some cities in France, images of sardines can be found on the coat of arms.
4. The first major catch of sardine was near the island of Sardinia, where the name of the fish came from. Now among the inhabitants of this island is the highest percentage of people who live to 100 years. Scientists attribute this to fresh air and a proper diet, which includes sardine.
5. Sometimes other fish, most often herring, are sold in stores under the guise of sardines. Often the substitution starts with industrialists who sell cheaper and less useful fish for the price of sardines.
6. Real sardine is considered an elite variety of fish. In one of the French provinces they make canned fish, the taste of which reveals itself only after a few months of storage.
7. Every year sardines gather in large flocks and go to spawn. The length of such shoals can be up to 6-7 km. Hundreds of tourists and photographers gather to photograph this event.
8. The life expectancy of sardines can reach 14-15 years. They go to spawn up to 3 times a year, at a water temperature of +12-14 degrees. Fish spawn at great depths - up to 30 m.
9. Sardines become sexually mature after 2-3 years of life. By this time they have time to accumulate a sufficient amount of fat. In one season, fish can lay up to 250-300 thousand eggs.
10. During the first months, the sardine fry live in the upper layers of the water, not far from the shore. As soon as they reach the age of 3-4 months, they begin to gather in flocks.
11. It is believed that it is best to eat sardine raw, because in this form it has more fatty acids and vitamins. But it is dangerous because there are parasites in the fish. Although there are fewer of them than in the river, but they can still cause damage to health with a weakened immune system. In addition, sea fish can accumulate heavy metals such as mercury, which also has a negative impact on health.
12. Thanks to sardine, many nations have begun to develop. For example, Croatia has been industrially catching this fish since Roman times.
13. In European countries it is customary to eat canned sardines in oil, and in African countries fried fish is considered a delicacy.
14. Far Eastern sardine feels comfortable at a temperature of 10-20 degrees Celsius. As soon as the water temperature drops, shoals of fish migrate to warmer waters.
15. Sardine is of great commercial importance. It is used to make canned fish throughout Europe. The methods of catching this fish have remained unchanged for several decades because of their high efficiency. First the nets are thrown into the water, then the fish are lured to the place of fishing with salted cod roe. The fish pounce on the caviar, which slowly sinks to the bottom, and becomes entangled in the nets.
16. Sardine is also appreciated by ordinary anglers. It is one of the most common fish in the oceans and seas. Spinning rods are used to catch it, which does not require any special knowledge or skills. In one hour of fishing, even beginners can catch a bucket of sardine.
17. Fishing enthusiasts usually use small wobblers as bait. But some craftsmen even make a special rig, which consists of several consecutive hooks. They string artificial baits that mimic the usual fish food base, and a weight is placed on the end of the jig. This approach allows you to pull several fish at the same time.
18. Amateur fishing for sardine does not require special tackle. Because of the small size of the fish, you can use the simplest and cheapest models of spinning rods.

Not without reason, people say that everything is good in moderation. Even such a useful product can cause harm in case of excessive use. But if approached wisely, sardine can help keep the body healthy.

Photo of sardines