Sardines or pilchards are a group of several types of small oily fish related to herrings, family Clupeidae. Sardines were named after the island of Sardinia, where they were once in abundance. Sardines are commonly consumed by human beings. Fresh sardines are often grilled, pickled or smoked, or preserved in cans.
Sardines are rich in vitamins and minerals. A small serving of sardines once a day can provide 13 percent of vitamin B2; roughly one-quarter of niacin; and about 150 percent of the recommended daily value of vitamin B12. All B vitamins help to support proper nervous system function and are used for energy metabolism, or converting food into energy. Also, sardines are high in the major minerals such as phosphorus, calcium, potassium, and some trace minerals including iron and selenium. Sardines are also a natural source of marine omega-3 fatty acids, which may reduce the occurrence of cardiovascular disease.
Homemade Sardines for Business
Materials:
- 100 grams size bangus
- ½ teaspoon salt
- 2 tbsp. cooking oil
- ½ tsp. vetsin
- 4 tbsp. tomato sauce
- 2 slices bell pepper
Procedure:
- Remove the fish scales, gills and internal organs, fins, tail, and the black lining in the belly.
- Wash very well and drain.
- Slice according to the size of the can, and arrange the pieces inside the can.
- Steam the can for 20 minutes to remove the moisture in the fish.
- Remove all moisture from the can, put in the tomato sauce and all other ingredients.
- Seal the can and heat at 115.6°C for one and a half hours.
- To avoid overcooking, put the can immediately in running water after cooking.
- Wipe clean the cooled can. The viscerals removed from the fish can be used as fish concentrate when dried and powdered, and for fish curls.
Source: PCARRD Farmnews January 1984