The humble sardine is one of the ocean’s most sustainable seafood choices.
Sardines are small, oily fish that have been a staple coastal communities for centuries and should be celebrated.
This post explores why sardines remain one of the ocean’s most sustainable seafood choices. It celebrates their history, flavour and environmental value, from Australia’s well-managed fisheries to Sicily’s cultural traditions and classic recipes.
SARDINE FISHING IN AUSTRALIA
In Australia, the native Sardinops sagax (often called pilchard) thrives in well-managed fisheries, particularly off South Australia especially from Port Lincoln . The fishery uses purse‐seine nets (rather than bottom trawling) and catch‐limits/quota management are in place These stocks are carefully monitored under strict quotas and have Marine Stewardship Council (MSC) certification for sustainability. Recent surveys estimate healthy biomass levels, confirming that Australian sardines remain both abundant and responsibly harvested, a shining example of how science-based management can keep a fishery plentiful. Most of the catch in South Australia is used for fish feed (e.g., for tuna aquaculture) rather than direct human consumption.
Sardines are also fished off the Western Australian coast (Fremantle) and south coast (Albany).
SARDINE FISHING IN SICILY
Across the world in Sicily, sardines (Sardina pilchardus) are deeply woven into the island’s culinary traditions. Salted sardines are packed under sea salt and in oil and freshly grilled catches are served along the coast. However, the picture in the Mediterranean is more complex: while Sicilian fishers have worked these waters for generations, scientific assessments show local sardine populations face pressure from warming seas and high fishing intensity.
Ongoing research projects in Sicily are focused on restoring balance and ensuring future sustainability, reflecting both the cultural importance and ecological fragility of this common fish. A more accurate statement would be that they are culturally important, under study for sustainable management, but stocks may be under pressure.
SARDINE FISHING IN TRIESTE
As a child I lived in Trieste, on the northern Adriatic, sardines (sardoni in local dialect) have long been a staple of everyday cooking and seaside culture. They’re enjoyed most often crumbed and fried (sardoni impanai), grilled, or marinated with onions and vinegar in the Venetian-style in saor.
The shallow, nutrient-rich Gulf of Trieste has traditionally provided plentiful sardine and anchovy catches, though supplies today fluctuate with the season and fishing conditions. Despite this, sardines remain a defining taste of Triestine cuisine and a link between the city’s Central European character and its Adriatic setting.
TALE OF THREE REGIONS
Together, these regions tell a story of contrast and care: in Australia, sardines represent a model of modern, sustainable abundance, while in Italy, they embody heritage and a need for careful stewardship.
Many Australians are put off by the bold flavour of anchovies, but they are a quick-to-prepare, endlessly versatile and nutritionally beneficial food. The Italian recipes are steeped in cultural history and tradition, resulting in numerous preparation methods including raw and marinated, soused, baked, sautéed, fried, as part of pasta dishes, simple grills, canned and salted. The humble sardine remains a delicious, nutrient-rich, and environmentally conscious choice.
Some photos are from my book: Sicilian Seafood Cooking. Photogarpher Graeme Gillies, Stylist Fiona Rigg
RECIPES FROM ALL THINGS SICILIAN AND MORE:
A TASTE OF PALERMO: Pasta con le Sarde
SARDINES, grilled or barbecued with Sicilian dressings
PASTA CON SARDE; the baked version, Palermo, Sicily
PASTA WITH SARDINES AND PEAS (PASTA CA NOCCA – PASTA COI FIOCCHI)
FILETTI DI SARDINE CON VINO E LIMONE (Sardines with wine)
LAYERED SARDINES (CROSTATA DI SARDINE)
SARDE A BECCAFICO (Sardines stuffed with currants, pine nuts, sugar and nutmeg)
PASTA CON LE SARDE (Pasta with sardines, from Palermo, made with fennel, pine nuts and currants)
SARDINE, CRUDE E CONDITE ; raw and marinaded)
MARINADED FISH and a recipe for PESCE IN SAOR (TRIESTINE FOOD)
