Usually year-round, but currently unavailable because the fishery is closed
U.S. wild-caught from Washington to California.
When fresh, small sardines have a delicate flavor. Larger sardines have a fuller, oilier flavor, similar to anchovies but milder. If buying fresh, look for sardines with bright eyes, shiny skin, and a mildly fishy aroma. Plan to cook them within a day of purchase.
Firm when canned; soft when fresh.
Pale red to off-white.
Sardines are a very good source of selenium and vitamin B12 and a good source of calcium, niacin, phosphorus, and omega-3 fatty acids.