The Atlantic sardinellas belong to the fish genus of the Clupeids. Juicy meat and piquant taste, as well as a larger size – these are the main differences of sardinellas from sardines. In addition to canning, sardinella can be frozen and smoked, and it still does not lose its many useful properties.
Sardinella contains protein and omega-3 fatty acids, it is rich in phosphorus, calcium, sodium, potassium, fluoride, iodine and zinc, which makes it indispensable in the human daily diet.
