Sardine (Luar)

Introduction

Sardines were named after the island of Sardinia, where they were once in abundance. The smaller fish are known as Sardine – Luar and the larger, older fish are called Pilchards.

Sardine or Luar fish is probably one of the healthiest fish of the Arabian Sea. Sardine is one of the top budget fish for the health benefit it offers.

This small size fish is abundant in the Arabian sea and is usually exported from Pakistan. Sardine is an Omega-3 fish with high zinc and protein content.

Sardine is a delicate fish and needs proper handling. It can be cooked with strong flavors to subside the fishy odor.

Flavor Profile

Apart from all the super health benefits, sardine is slightly difficult to eat. The meat is tan white when cooked. It has a strong fishy odor and a lot of bones that will make some of you uncomfortable

Nomenclature

English Name: Sardine, Indian Sardine
Local Name: Luar, Lujar
Scientific Name: Sardinella longiceps

Habitat

Sardine is a sea fish that loves to live in Pelagic coastal waters.

Catching Method

Sardine is caught using gillnets, seines, and bag nets.

Physical Attributes

Sardine has Scales on the body. Sardine has a rounded belly with a low keel of scutes. The pelvic fin has one unbranched and 8 branched rays. The pre-dorsal scales are paired and overlapping.

Color

Sardine is bluish-green with silvery flanks.

Size

On average, the sardine size is 50 to 100 grams per fish. However, other sizes are also occasionally available.

Cutting Preferences

Sardine is preferred for whole and headless cutting. Sardine is not recommended for boneless or slice cutting.

Approx. Cutting Yields

Whole: 100 %
Gutted: 75 %
Headless and Gutted: 55 %
Slices: 55 %
Boneless: 35 %

Cooking Preferences

Sardine is preferred to steam, grill, and fry.

Health Benefits

Heart friendly
Lowers Blood Pressure
Improves Immune System
Strengthens the bones
Improves Skin and Hair health