Products

Sardine

Sardinops sagax
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Sardine
  • Primary Source: Washington, Oregon, California and Canada
  • Season: USA Quota is divided into three openings that include all of West Coast: January 1, July 1, September 15
  • Primary Fishing Method: Seine

Size Range:

100 – 200 grams

Product forms:

Fresh: H&G and Whole Round
Frozen: H&G, HGT and Whole Round

Storage & Handling

Fresh held in ice at 32 F will last for one week
Frozen held at -5 to -15 F will last 12 months

The Pacific Advantage

Pacific Seafood works with the best fishing vessels and operates plants in the primary fishing areas and are highly experienced in handling, processing and packing sardines.

Summary

Scientists and fishery managers believe that the Pacific Sardine (Sardinops sagax) biomass fluctuates up and down in a cyclical manner ranging from 50 – 100 years. This up and down fluctuation spans the Pacific Ocean from the West Coast North America to Japan.  With this said, the jury is still out on exactly how to predict the strength of the biomass from year to year as the overall research has been less than robust.

Sardine caught in Southern California tend to be very small, ranging in size from 30 – 60 grams while sardine caught further North in California can be a little larger in the 60 – 100 gram size range. The Sardine caught in Oregon and Washington are adult sardine and are larger (100 – 200 grams size range) and have a higher oil content that can get as high as 18 - 22% in mid-August into September. These sardine are in high demand in markets that appreciate larger sardine and the high oil. These large sardine have even been used in Sushi restaurants in Japan.

In years when Sardine are caught in high volume, they are in big demand from canning companies in Asia, Africa and Europe as they make a superb canned product.