Sardines, Pacific
Sardinops sagax

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The Cannery Row of John Steinbeck may be gone, but sardines are back. In the 1950s, the Pacific sardine population collapsed after having supported the largest fishery in the western hemisphere. At the time, the collapse was believed to be a consequence of overfishing. However, recent research suggests that fishing only compounded the problem, and that the crash was primarily caused by a natural 50-year cycle in oceanic conditions whereby sardine populations give way to anchovies. Current management of the fishery ensures that the species will never be fished so heavily again.

The term “sardine” refers to a number of small fish that are part of the herring family, with over 20 species marketed worldwide. The Pacific sardine, which is fished from Mexico to British Columbia, is used for everything from fish bait and fishmeal to fresh or canned fish for human consumption. Close to 90,000 MT (200 million pounds) of Pacific sardines were landed in 2004, an increase of almost 25 percent over 2003. In California, fresh sardines are also finding favor with some gourmet chefs and consumers. This little fish matures quickly and spawns several times a year. Today, sardine populations on both U.S. coasts are healthy, although, strictly speaking, the “sardines” caught on the East Coast are in fact herring (Clupea harengus).

CONSERVATION NOTES

Populations of the small, plankton-feeding, sardine species are highly variable because they are dependent on ocean conditions. Recent ocean conditions have been perfect for sardines, and, as a result, populations in many regions along both U.S. coasts are high. Regulators consider the Pacific sardine population to be at “high abundance” with no overfishing. Sardines are caught by gill net, seine, and mid-water trawl fishing vessels. For Pacific sardines, there is a limited entry of mostly small vessels targeting the species.

IN SEASON

Available year-round, but most are caught in summer when oil content is highest

PRODUCT FORM

FRESH:

• Whole

FROZEN:

• Whole
• Fillets

ALSO AVAILABLE:

• Canned
• Smoked

BUYING TIPS

• Fresh sardines can be tricky to buy, since the fish are very perishable and typically are not handled with the utmost care. However, if you can find them, fresh sardines are a sheer culinary delight.
• Steer clear of sardines with red eyes and reddening around their gill plate; both the eyes and the area around the gills should be clear.
• Oil content and flavor vary widely during the year—oil content of Pacific sardines can fluctuate between six and 20 percent. The fattest fish are usually found in August and September.