They are great in a tandoori or skewered. It is perfectly clear for anyone that Portugal is known for the best fish in the world, and the Portuguese are passionated about everything the sea offers them to relish. A single catch can yield between 5 and 100 tonnes and by-catch of other species is very low. europe Portugal. They aim to process 1,000 tonnes of sardines for human consumption by 2011 – an initiative that will create 21 full-time jobs. Website: The Summer Queen from the depths is deemed to be Sardine. Standard Names: Australian Sardine, Sardinops sagax, and possible other species, not differentiated at market Sardines, Pilchards and other offshore schooling fish are caught by purse seine around the coasts of Australia from southern QLD to WA. Packed with nutrients, they also contain protein, iron, zinc, vitamin D and niacin. Following the development of tuna farming in Port Lincoln, an increased demand for sardines for use as feed resulted in greater research into the industry and larger catches. "Sardine" and "pilchard" are common names that refer to various small, oily forage fish in the herring family Clupeidae. Simple prep, tasty, packed with omega-3s, vitamins and lean protein. Though small in size, sardines are one of the world’s highest sources of essential omega 3 oils. However, recent investment by operators in specialised processing equipment has seen the emergence of a growing human consumption demand both domestically and internationally. Standard Names: Australian Sardine, Sardinops sagax, and possible other species, not differentiated at market. Australian sardines are one of the richest sources of essential omega 3 oils on the planet. Lemon juice is a foil to the strong oily flavour of sardines, making it a good accompaniment. © 2020 Regional Development Australia Whyalla and Eyre Peninsula. The access entitlement was subsequently reviewed and the (then) Scalefish Management Committee offered further licenses to additional groups, including approved Australian Tuna Boat Owners Association permit holders. Increasingly, WA Sardines have been marketed for human consumption, with the season peaking during winter. This growth is due to the investment by sardine operators in equipment such as precision filleting machines and state-of-the art packaging systems, making the product more attractive and accessible to food service and retail customers. They are particularly suited to barbequeing, grilling or panfrying. Australian Southern Exporters, a license holder and operator in the South Australian Sardine Fishery, were recently granted funds under the State Government’s “South Australia Innovation and Investment Fund” to assist the development of their sardine value-adding business. Unfairly regarded as a ‘poor cousin’ of the seafood world, Australian chefs are rediscovering the South Australian sardine since local innovative fishermen introduced a range of premium fresh and frozen sardines for food service and retail markets. As a result, the fishery was unable to supply the tuna farms with their required supply of sardines. Australian Sardine. Sardines are a schooling species with the majority caught at night using a method of fishing known as ‘purse seining’. Safcol Brisling Sardines – the ‘Superfood of the Sea’, are sourced from the cool, pristine waters of the Baltic and European oceans. They can be cooked whole, and is well suited to grilling, accompanied by strong flavours. The South Australian sardine industry implements a framework of sustainable harvest strategies that minimise the industry’s environmental footprint, ensuring consumers and trade have access to a great tasting and healthy fish from a sustainable stock population.