Sardines are a group of several types of small oily fish related to herrings, and were named after the island of Sardinia, where they were once found in abundance.

Sardines: Tiny Fish with Big Health Benefits

A much overlooked superfood, sardines are “packed” with omega-3 fatty acids, are a sustainable catch and are also free from many of the contaminants (like mercury and dioxins) that plague the larger oily predatory fish (including tuna and salmon).

Not only are sardines loaded with omega-3 fatty acids but they are also an excellent source of selenium, vitamin D, calciumniacin and vitamin B12.

Like Atlantic mackerel, sardines are a great energy-boosting food thanks to high levels of coenzyme Q10.

Enjoy sardines in the traditional Mediterranean way – as an antipasto with olives and roasted veggies or with some grain-free crostini.

Selecting and Storing Sardines

After opening, keep sardines refrigerated in an air-tight container for no more than 2 days.

Preferences: No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains, No Corn, No Yeast, No Peanuts,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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