Umay FR

Species sheet · The Edible Ocean

European sardine

Small, shiny, never really alone.

  • Grilled whole
  • Quickly pan-seared
  • Marinated or cooked escabeche-style
European sardine in its natural habitat, Umay image
Sardina pilchardus · Umay image, generated from a reference photograph
In French
Sardine
Scientific name
Sardina pilchardus
In the water
A coastal pelagic fish, often forming dense schools in the north-east Atlantic and Mediterranean.
Season & buying
Often plumper from spring to early autumn around mainland France.
Common length
~20 cm
How to identify it
Streamlined silver body
Blue-green back
One short dorsal fin

On the plate

Rich, briny and assertive flesh.

Avoid: Overcooking it: the flesh dries quickly and the flavour becomes stronger.

Tiny crystals in its skin reflect light, helping blur the outline of the school underwater.

In Umay recipes

8 Umay recipes call for it.

Grilled sardines on Mediterranean toast with crushed tomatoes, tapenade, and gremolataSalt Tare (Shio Tare)Sardines and tofu in spicy Sichuan brothIwashi no kabayaki (Grilled Sardines with Kabayaki Sauce)Grilled sardines, labneh, and cime di rapaGrilled sardines, charred pepper saladPortuguese grilled sardinesWarm Rice Noodles With Sardines, Mint, and Peanut-Vinegar Sauce