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Netherlands · Groningen · Stadskanaal| Common Animals Fish Mushrooms Flora |
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Sardina pilchardus |
July: Peak activity, sardines feed and grow in coastal waters.
No danger. Important commercial species in Mediterranean countries. Widely used in canning industry and national cuisines.
Inhabits coastal waters of the Atlantic Ocean and Mediterranean Sea. Forms large schools near the water surface.
Fishing with small nets and seines Fishing with small hooks and rods using barley or small bait Night fishing with lights
Active in coastal waters during summer and autumn. Forms large schools.
Average weight: 0.15 kg
Cool quickly after catch to preserve freshness. Meat is soft, fatty, with pronounced sea aroma. Important commercial species.
Fillet: Frying, baking, canning
Whole fish: Salting, smoking, fish soup
Whole fish: Salting, smoking, fish soup
Fried sardines with lemon (Frying)
Fry whole with lemon juice
Fry whole with lemon juice
1. Clean and rinse sardines.
2. Fry in oil and drizzle with lemon.
2. Fry in oil and drizzle with lemon.
Baked sardines with herbs (Baking)
Good for small whole fish
Good for small whole fish
1. Rub fish with spices and herbs.
2. Bake at 180°C for 20 minutes.
2. Bake at 180°C for 20 minutes.
Canned sardines (Canning)
Prepared in oil with spices
Prepared in oil with spices
1. Clean and gut fish.
2. Pack in jars, cover with oil and spices.
3. Sterilize and seal.
2. Pack in jars, cover with oil and spices.
3. Sterilize and seal.