Sardine Recipes

Sardines are small, oily fish that are one of the smaller types of fish in the herring family. The name 'sardine' is believed to come from the Italian island of Sardinia, where many sardines are farmed, although sardines can be found in almost all of the oceans in the Northern Hemisphere. Sardines often come canned in brine, olive oil or tomato sauce, but you can also get them fresh from fishmongers at certain times of the year. Canned sardines are brilliant for using in sauces and stews, and fresh sardines are wonderful for marinating or stuffing. Take a look at some of our recipes below for inspiration for using both canned and fresh sardines.

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Bread Pudding - As well as the usual sweet bread and butter puddings, there are also savoury bread puddings that include savoury custard and cheese.
Carrot Cake - A lovely, sweet cake that is perfect with tea or as an afternoon snack.
Chorizo - A spicy, paprika scented pork sausage, which is generally eaten cooked.
Cod - The meat of this fish is moist and flaky when cooked and is enjoyed particularly for having such a mild flavour.
Crab - Seafood often cooked in a creamy sauce or made into a light, creamy, dish.
Gammon - A particular cut of ham that can be bought either smoked or un-smoked, on the bone or boneless. It is a sweet meat that lends itself well to all sorts of flavours.
Mackerel - Oily fish that can be bought in many forms, including fresh, frozen, salted, canned and smoked.
Meatballs - Traditional meal usually made from ground meat rolled into small balls along with other ingredients to bind them.
Pâté - Mixture of ground meat and fat, commonly served as a starter in a three course meal with toasted bread and salad.
Pheasant - A popular game bird with a rich, gamey flavour which can be bought either farmed or fresh.
Samphire - Sea vegetable that is found in abundance along shorelines and salty marshes.
Scallops - Popular kind of shellfish which consist of two kinds of meat.
Spaghetti - One of the most versatile types of pasta and is incredibly easy to make up into a delicious meal.
Stuffing - Almost anything can be made into a stuffing, but the most popular ingredients tend to be rice, minced pork or beef, cous cous and cheese.
Yorkshire Pudding - Made from a batter, these are a chewy, crispy, accompaniment to any meat and vegetables.

About Sardines:

Sardines are actually pilchards, and vice versa, but what they are called depends on where in the country you are and what time of year it is. Sometimes, pilchards are classified as young sardines and vice versa, whereas other criteria states that for a sardine to be a pilchard it must be larger than 15cm in length.

Whichever name you feel like calling your fish, they are chock full of nutrients and vitamins, including omega-3 and heart-healthy oils. They also contain plenty of vitamin D, B12 and protein, and because they are low in the food chain they contain very little dangerous contaminants, such as mercury. The humble sardine is really one of the healthiest fish you can eat.

Take a look at some of our delicious recipes above for inspiration, including a stuffed sardines recipe, a sardine and anchovy dip and a sardine and chorizo stew.

SardineRecipes.co.uk uses measurements and ingredients for the United Kingdom. If you are located elsewhere in the world, you may find SardineRecipes.com makes more sense to you!