Canned sardines: fishy, savory, and impossible not to snag when browsing the seafood aisle. But if you’ve ever found yourself questioning whether these oily treats are raw or pre-cooked, the answer is: If they’re in a can, they’ve been cooked. This process is an essential component of food safety and preserving the sardines. So it’s perfectly safe to eat them straight from the can with no extra cooking needed!
It’s estimated that around four million tons of sardines are processed annually for canning alone. Freshly harvested sardines undergo quality control and are sorted to ensure each can contains uniformly sized fish. They then have their scales, heads, tails, and guts removed. To eliminate any remaining impurities, they are washed in cold water, and coarse salt is added to give them a firmer texture. After this, they are steamed or blanched for a few minutes. Pre-cooking sardines serves several important purposes — it firms up the flesh, facilitates the removal of bones for fillets (though there are often still bones in your canned fish), and reduces moisture content to aid preservation. Now they’re ready to be canned — usually paired with water or other liquids like olive oil, brine, chili, or tomato sauce, which improve both taste and texture. The last step is pressure cooking to ensure that the sardines are sterilized.
Because of their unique cooking process, canned sardines have a shelf life ranging from three to five years. Compared to raw fish, which typically lasts only one to two days in the refrigerator, it’s clear that canned sardines are swimming in a league of their own.
Simple and elegant ways you can enjoy canned sardines.
Brimming with flavor, they’re also nutritional powerhouses – packed with omega-3 fatty acids, vitamin D, and protein, to name just a few. Whether you’re aiming for a simple lunch or an elegant meal, they’re an excellent addition to add both flavor and nutrition.
One of the best things about canned sardines is their simplicity: no fuss, no prep, just amazing food. For a quick and refreshing snack, Spain and Portugal have cracked the code. There, it’s incredibly common to enjoy canned sardines on fresh bread or crackers, accompanied with a squeeze of lemon juice. The canned sardines bring bold flavors and salinity, while the bread soaks up the leftover oils — proof that sometimes, simple is best.
In France, canned sardines play a huge role in the culinary landscape. The beauty of French cuisine is that it can elevate even the humblest of ingredients. Take, for example, the salade Niçoise, which pairs sardines with salad and eggs for a savory and fishy depth. Another beloved use for canned sardines is sardine rillettes – sardines mashed together with soft cheese, lemon juice, fresh herbs, and shallots. This turns these pantry staples into a rich, creamy spread. Paired with a crusty baguette and a glass of crisp wine, you’ll instantly be transported to the sun-drenched terraces of the French Riviera.
