Sardines, or pilchards, are several types of small, oily fish related to herrings,family Clupeidae. It is as well a pelagic.
Sardines are commercially fished for a variety of uses: for bait; for immediate consumption; for canning, drying, salting, or smoking; and for reduction into fish meal or oil.
In the Atlantic ocean, sardines are usually caught from the south west of Europe and on the west coast of North Africa.
Morocco is the largest canned sardine exporter in the world and the leading supplier of sardines to the European market. Sardines represent more than 62% of the Moroccan fish catch and account for 91% of raw material usage in the domestic canning industry.
Some 600,000 tonnes of fresh sardines are processed each year by the industry.
Shelf life: 3-4years
Area of fishing: FAO 034
Quality and certification: US and european standards
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