• They provide important amounts of omega 3.
  • They are one of the principal fishing resources in Mexico.

Sardines are fish that live far from the coast in large shoals. They live in practically all oceans. In Mexico they represent about 30 percent of the nation’s sea catch. 

Sardines are not only tasty, but they are health enhancers. Their high content of monounsaturated fats makes them the perfect food for people with cardiovascular problems. They also help foster proper brain development in children. 

The Pacific sardine, Pacific thread herring, Pacific anchoveta, red-eye round herring, and shortjaw leatherjacket are the main species in Mexico.

No

Nutricional Value: 

They are rich in protein, phosphorous, zinc and omega-3, help normalize blood pressure, and clean cholesterol from the blood.

Preparation: 

They can be eaten in tostadas, croquettes, salads, ceviche, tacos and even in pibil (annatto) sauce and as a stuffing for poblano peppers. The cook’s creativity sets the limits . . . 

Basic Facts: 
  • Mexico exports 15 thousand tons of sardines per year.
  • It is better to seek regions far from the coast to avoid overfishing the species and to give it sustainability.
  • Sardines are more nutritious and economical than chicken, pork, and beef.
  • Mexico ranks sixth in world sardine production.
  • Annual consumption per capita is 6.1kg.
Regions: 
These are five states with the highest sardine production:
1. Sonora
2. Sinaloa
3. Baja California Sur
4. Baja California
5. Veracruz
Season: 
January to July – highest catch August to December –moderate catch
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Moderate Production

Abundant Production