Australian Sardine Sardinops neopilchardus


Australian Sardine is a strong-flavoured finfish and strong-flavoured ingredients are recommended. It can be cooked whole, and is well suited to grilling, accompanied by strong flavours. It is great in a tandoori or skewered.


Barbecued Australian Sardine  makes a terrific entrée. First, clean by slitting the belly and cleaning out the gut cavity, then marinate in a mixture of lemon juice, lime juice, tomato paste, crushed garlic, ground ginger, ground cumin and paprika. Barbecue (or grill), preferably on a flat plate.

Australian Sardine  can also be lightly pan-fried and then marinated in olive oil, vinegar, garlic, onion, lemon pepper, tomatoes and bay leaves. Serve cold.

Try Peter Harris’ recipe from the Grange Jetty Kiosk in South Australia for grilling with roasted capsicum salad (p. 305), or bake covered with a mixture of breadcrumbs, parsley and seasoned pepper.


Flavour OilinessMoisture
Strong Medium Medium


As Sardines have intense flavour, a stronger, more robust wine is required. Full flavoured pinots or a peppery shiraz are recommended. Alternatively, a lively, dry, citrusy Riesling will “cut” the strong flavours.

Nutrition Information (average quantity per 100g)

Energy 407 kJ Omega 3

0.55 g

Magnesium ​n/a
Protein 19.3 g Alpha‐linolenic acid 25.2 mg Molybdenum ​n/a


Docosahexaenoic acid 136.9 mg Phosphorus 581 mg

670 mg

Eicosapentaenoic acid 259.5 mg Selenium 0.090 mg
Fat (total) 2.26 g Carbohydrate 0.05 g
Vitamin A 98.7 ug
Saturated fat 1.004 g Sugars 0 g
Vitamin E ​n/a
Monounsaturated fat 0.391 g Iodine 0.061 mg
Zinc 2.95 mg
Trans fat ​n/a Calcium ​733.5 mg
Polyunsaturated fat 0.73 g Copper ​n/a