Sardines
Oily fish abundant in Omega 3 unsaturated fatty acids including DHA and EPA, sardines have long been treasured around the world as an important source of nutrients.
Also known as Pilchards when over 15cm in length they are readily available tinned in various oils and sauces, and fresh when in season in the UK from September to February. For sustainability reasons they should not be eaten fresh when out of season.
Particularly famed are the olive oil marinated and salted anchovies found in Italian and Spanish cuisine.
In Italy and Spain, sardines are often combined in dishes such as pizza, pasta and paella with tomatoes, which are also rich in Inosinate, while in Japan they feature in Tsumirejiru, a soup with fish dumplings, simmered with Ume, the Japanese apricot. These are all quintessential Umami-rich dishes.
Recently, stocks have been decreasing to such an extent globally that the humble sardine may go from being a fish of the masses to being a delicacy.
- Glutamate: 10〜20mg/100g
- Inosinate: mg/100g