The CLUPEA PILCHARDUS commonly called “sardine” can
only be found in the Mediterranean Sea.
Other fishes, which don’t belong to the CLUPEA
PILCHARDUS family, are wrongly called “sardines”.
These fishes do not have the nutrients, health benefits and
unique flavour of the true “sardine”.
Our body needs a particular quality of acid fats which we cannot
produce and are unable to acquire from meats or vegetables.
Acid fats are available in blue fish and particularly in sardines.
Sardines in Soya oil contain a large quantity of polyunsaturated
acid fats, from the Lyn-oleic acid and particularly eicosapentanoïc
acid. The latter has anti-arteriosclerosis
and anti-thrombosis effects, which have been proved by in vitro and in vivo test.
Health benefits’ results have been confirmed by epidemic
studies performed in the Eskimo and Japanese populations who
have a large fish consumption ratio. This high fish consumption
reduces cardiovascular problems and heart disease.
Moreover, among other health benefits, “Pollastrini di
Anzio” sardine cures and prevents osteoporosis. The tender
and easily digestible sardine bone reinforces bones especially
in women.
Throughout Italy, all the doctors who treat heart cardiovascular
diseases prescribe “sardine” as an essential part
of one’s diet.
As far as their nourishing value is concerned, “sardines” in
Soya oil and olive oil of “Pollastrini di Anzio” have
an excellent price/value ratio compared to other food groups,
primarily meat, cheese and eggs.
Here are a few simple ways to enjoy sardines:
Joggers, bikers, hikers, hunters, and all outdoor enthusiasts,
can have a very nutritious meal, just by opening a can of sardines.
At home, it can be included in the menu:
- as an appetizer, in a salad,
- as a starter, with rice or pasta for example,
- as a main course with vegetables.
to cook