Sardine fillet

Small thin slabs of fatty sardine meat without bones, silvery-pink, with a rich fishy taste, for frying, grilling and marinating.

Sardine fillet are small thin slabs of fatty sardine meat without bones and head, silvery-pink, with a rich fishy taste, rich in omega-3. They are fried and baked in a couple of minutes, marinated in vinegar and olive oil, grilled, put onto bruschetta, into pasta with tomato and breading, and also canned in oil.

Calories, proteins, fats and carbohydrates per 100 g of product

Sardine fillet, Raw: Calories 208.0 kcal, Proteins 24.6 grams, Fats 11.5 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories208.0 kcal

Proteins24.6 grams

Fats11.5 grams

Carbohydrates0.0 grams

Data: USDA FoodData Central

Recipes with this ingredient

Spaghetti with sardines and pine nutsItalian cuisine | Main courses

Spaghetti with sardines and pine nuts is a vibrant embodiment of Sicilian cuisine, where seafood blends with subtle nutty notes. The dish's origins trace back to Italy's coastal regions, where fish has always been a key ingredient in culinary traditions. Tender sardine fillet sautéed with onions and garlic reveals a richness of flavor, while lemon zest adds freshness and a hint of acidity. Pine nuts bring a pleasant crunch that complements the silky texture of the pasta. This recipe is perfect for a light dinner or festive table, and its aroma evokes memories of the sea breeze. Served hot with extra parsley and a pinch of black pepper, it creates a harmony of flavors worthy of the finest Italian restaurants.

Sardines in grape leaves with green olive pestoGreek cuisine | Appetizers

Sardines in grape leaves with green olive pesto is an exquisite dish of Greek cuisine, combining the freshness of the sea and the aroma of the Mediterranean. The origins of this recipe trace back to the traditions of island settlements where grape leaves were used to impart tenderness and a light herbal note to fish. Sardines wrapped in grape leaves are grilled, preserving their juiciness and rich flavor, while the spicy green olive pesto adds extra depth to the dish. Wasabi adds a subtle heat, balancing the richness of the ingredients. This dish is perfect for a light summer dinner or an appetizer that can be served with a glass of white wine.

Pickled sardines with grape leavesGreek cuisine | Appetizers

Marinated sardines with grape leaves are a refined dish of Greek cuisine that embodies Mediterranean freshness and richness of flavors. The tender sardine fillet, soaked in a spicy marinade of lemon juice and wasabi, acquires a light spiciness and freshness. Crispy grape leaves, fried to a golden texture, add an exquisite touch to the dish, creating an interesting contrast in taste and texture. This dish recalls the traditions of fish taverns in Greece, where fresh seafood is combined with aromatic herbs and spices. Marinated sardines can be served as an independent appetizer or as part of a large Mediterranean feast, where they pair wonderfully with white wine and light side dishes.