Sardina Pilchardus Walbaum

Sardina pilchardus walbaum is a species of small, oily fish commonly known as the European pilchard or sardine. These fish are found in the northeastern Atlantic Ocean and the Mediterranean Sea. They are typically caught and then processed, often canned with oil, water, or sauce.

Sardines are primarily used as a source of protein and healthy fats in canned seafood products. They are valued for their savory flavor and nutritional content. Manufacturers include them in products like canned sardines in oil or water, often as a ready-to-eat meal or ingredient.

Sardines are a nutrient-dense food, rich in protein, omega-3 fatty acids, vitamin D, and calcium (especially if bones are consumed). The FDA considers fish a major food allergen. There are no specific regulatory limits set by bodies like JECFA or EFSA for the consumption of sardines themselves, as they are a whole food. Concerns about mercury levels in fish are often raised, but smaller, shorter-lived fish like sardines generally contain lower levels than larger predatory fish.