Latest news with #sardines
The Herald
7 days ago
- Climate
- The Herald
Sardine run forces municipalities to ban swimming at beaches
Despite the tough surf conditions, 80 crates were netted at Port Edward. 'One of the nets had 21 sharks caught. All were released alive.' On Sunday 40 crates were hauled at Sandspit, near the Umzimkhulu River. 'Just more than 40 crates of sardines were recovered, and the rest were spilt back into the ocean with several sharks that were in the net. 'By mid-morning, the shoals had moved to the Banana Beach/Pumula area, where the seine netters again braved the high seas and attempted to net. The sardines again were followed by masses of sharks that were regularly seen breaching and feeding on the sardines. 'Though the seine netters tried netting many times at Pumula, the high surf and strong currents prevented the netters from having a successful day. Only one netter managed to get about 30 crates due to the difficult conditions.' Shoals also made their way to Pennington and Rocky Bay. The Sharks Board team started removing shark nets from Sunday. 'The operations department is proud the gear was removed and there were no captures, though there was an abundance of shark activity.' Dhaya Sewduth, Lifesaving SA president, said the eThekwini municipality had closed the southern beaches under its jurisdiction due to the removal of shark nets and other hazardous conditions. Ray Nkonyeni municipality has also closed beaches in Hibberdene, Port Shepstone, Shelly Beach, Margate, Ramsgate, Southbroom, Marina Beach, Trafalgar and Leisure Bay. When beaches are closed, no designated bathing zones will be marked, and it is crucial beachgoers remain out of the ocean. Strong swells are affecting the lower south coast, and rip currents, which are common in this region, pose danger to swimmers. Lifesaving SA urged people to respect the closures and prioritise safety for themselves and others. TimesLIVE
Vogue
27-05-2025
- General
- Vogue
The Small Fish With Big Benefits for the Skin and Bones
Everybody—from beaded bag connoisseurs to wellness influencers—are talking about sardines. Beyond fashion, it makes sense: The tiny oily fish has many benefits when it comes to your skin, hair, and body. The small silver fish (there are actually quite a few different breeds that fall under the 'sardine' head) are found in deep, cold areas, far from the coasts. In the United States, they can be found from Baja California, Mexico all the way up to Alaska. All the health benefits of sardines Don't let the size of this fish fool you—though a sardine (typically) weighs around 4 ounces, the benefits are big. How often should you eat sardines? The current Dietary Guidelines for Americans suggest two to three servings per week. Who shouldn't eat sardines? If you're watching your cholesterol, sardines might not be the best protein choice for you.
Associated Press
19-05-2025
- Health
- Associated Press
Medical Wellness Association Awards ‘Superfood' Status to Mega Sardines
Recognized by the Medical Wellness Association as the world's first seafood 'Superfood,' Mega Sardines sets a new standard in health and nutrition. MANILA, PHILIPPINES, May 19, 2025 / / -- The story began with an article published by none other than the esteemed Harvard University in 2023, extolling the benefits of 'eating down the seafood chain'—in other words, eating sardines. What was their basis? To start, the health benefits are tremendous. In a world facing increasing metabolic health concerns, the blend of protein and Omega-3 fats, with virtually no carbohydrates, makes sardines a perfect fit for metabolic health. Additionally, sardines are among the most nutrient-dense foods on the planet, containing abundant levels of vitamin B12, vitamin D, calcium, selenium, phosphorus, iron, iodine, and CoQ10. Finally, because they are small fish low on the food chain, sardines have a significantly lower risk of containing mercury, unlike larger fish species. It's no wonder Harvard Health dedicated a report to sardines and other small marine foods as part of its mission to educate the public. The full report can be read here. The United States-based Medical Wellness Association—the world's leading organization of health, wellness, and medical professionals with over 6,000 members—then took a closer look. Are certain sardine brands better than others? Are all processing methods the same? They focused specifically on what happens to sardines after they are wild-caught at sea. One brand stood out: Mega Sardines, from the Philippines. What gives Mega Sardines the edge is their vertical integration and innovative approach. Unlike companies that lease fishing fleets (often resulting in poor control over quality and freshness), Mega owns its entire fleet and enforces strict protocols to ensure maximum freshness and hygiene. This allows them to achieve an industry-leading 'catch to can in under 12 hours'—an unprecedented processing speed that delivers the freshest wild-caught sardines to consumers. Compared to the industry norm of several days, this 12-hour process ensures superior nutrient preservation and freshness. Based on the nutritional profile of sardines, combined with Mega's unique processing method, the Medical Wellness Association has done something unprecedented in its 30+ year history: it has granted Mega Sardines the classification of 'Superfood'—the first seafood product in the world to receive this designation. Dr. Christopher Breuleux, President and Founder of the Medical Wellness Association, remarked: 'Mega Sardines can play a vital role in helping consumers around the world combat metabolic and cardiovascular disease. It is truly a gift from nature for human health, and the processing is done with exceptional care to preserve freshness all the way to the dinner table. It is, indeed, a 'Superfood' everyone should increase their intake of.' The innovative Mega approach traces back to the company's founder, William Tiu Lim. From the very beginning—five decades ago—Tiu Lim's mission was clear and noble: to provide cost-effective, nutritious meals for low-income households in his native Philippines. The pride on his face is evident as he holds the Medical Wellness Association's certificate—validation of a vision realized over the past 50 years. 'Today, Mega Sardines is no longer just a fishing company, but a global wellness company. We aim to help improve the health and wellness of consumers around the world. This is a legacy and a mission worth fighting for,' said Tiu Lim. So next time you're planning a healthy meal, you just might find yourself saying, 'Honey, please pass the sardines.' KD KATAPULT DIGITAL CORP. email us here Visit us on social media: LinkedIn Instagram Facebook TikTok Legal Disclaimer: EIN Presswire provides this news content 'as is' without warranty of any kind. We do not accept any responsibility or liability for the accuracy, content, images, videos, licenses, completeness, legality, or reliability of the information contained in this article. If you have any complaints or copyright issues related to this article, kindly contact the author above.
The Guardian
19-05-2025
- General
- The Guardian
Springtime at the seaside: Emily Scott's recipes for tinned sardine margherita and trout and crab tarts
Crab, wonderful crab, an ingredient that has always been found on my restaurant menus and at home in my kitchen. This simple, rather rustic tart is delicious and sings of warmer days. Tarragon is underrated, but this soft herb is a staple in my garden and eats especially well with crab. Then, all the love for these little sardine tins of happiness, taking the classic flavours of a margherita pizza, tucking them up with the fish and using the tin to the max. This makes a super-easy starter or midweek lunch. Prep 10 min Cook 15 min Serves 4 460g tinned sardines in escabeche (ie, 4 x 115g tins), or tinned sardines in olive oil (ideally in round tins to mimic the shape of a pizza) Black pepper150g pack mini mozzarella balls 8 black olives, pitted and halved To serve50g unsalted butter1 sourdough loaf, sliced Heat the oven to 220C (200C fan)/425F/gas 7. Remove the lids carefully from the tins of sardines and drain half the tomatoey oil from each tin into a jug. Put the tins with the sardines still in them on a baking sheet. Tear up the mozzarella balls and push them into the tins between the sardines, then season with a little black pepper. Do the same with the olives. Drizzle a little of the reserved oil over the top of the contents of each tin, then bake for about 10 minutes, until bubbling and slightly caramelised. Serve with slices of buttered sourdough. I like to use only white crab meat here, but if you like the brown meat, use half and half. Prep 25 min Chill 1 hr Coo 35 min Serves 6 For the shortcrust pastry (or use ready-made)175g cold unsalted butter, cut into cubes200g plain flour, plus extra for dusting1 egg yolk A pinch of sea salt For the crab custard3 eggs, separated300ml double cream 2 tsp dijon mustard 1 tbsp chopped tarragon leavesJuice of 1 lemon500g white crab meatSea salt and black pepper 2 tbsp grated parmesan Line the base of a 23–24cm fluted, loose-bottomed tart tin with baking paper. If you're making your own pastry, rub the butter into the flour, either in a bowl with your fingertips or in a food processor. Add the egg yolk, two tablespoons of cold water and a good pinch of salt, and mix to combine well. Bring the pastry together into a ball, slightly flatten it, then wrap in clingfilm and put in the fridge to chill and rest for 30 minutes. Heat the oven to 220C (200C fan)/gas 7. Roll out the pastry on a lightly floured work surface, use it to line the prepared tart tin, then chill for another 30 minutes. Line the pastry with baking paper and baking beans, and blind bake for 15 minutes, until the edges are golden. Carefully lift out the paper and beans, bake for a further five to 10 minutes, until golden, then take out of the oven and set aside. Turn down the oven to 210C (190C fan)/415F/gas 6½. In a large bowl, mix the egg yolks, cream, mustard, tarragon, lemon juice and crab meat, then season with salt and pepper to taste. Whisk the egg whites in a clean, dry bowl until they just form stiff peaks, then gently fold through the crab mixture with a metal spoon, using a figure-of-eight movement. Spoon into the pastry case and top with the parmesan. Bake for 30-35 minutes, until just set with a slight wobble, then remove and leave to cool before cutting. This is delicious with a simple watercress and fennel salad and some good olive oil. The pastry can be made in advance and frozen (or swapped for shop-bought). Dried rice is a good alternative to baking beans for blind baking, because it gets right into the edges. Prep 55 minChill 2 hr 30 min Cook 50 min+ Serves 6 For the cheesy shortcrust pastry250g plain flour, plus extra for dusting100g unsalted butter25g mature cheddar, grated2 egg yolks2–3 tbsp milk For the filling50g unsalted butter 6 spring onions, trimmed and thinly sliced2 tbsp tarragon leaves225g watercress, trimmed, washed and sliced (discard any tough stalks)100g creme fraiche 100ml double cream 2 eggs, plus 1 egg yolk200g hot-smoked trout, flesh flaked25g parmesan, gratedSea salt and black pepper Line the base of a 23cm fluted, loose-bottomed tart tin with baking paper. Make the pastry in a food processor by pulsing the flour, butter, cheese and egg yolks until well combined, then let it down with a little milk the mix comes together into a dough. Cover with clingfilm and leave to chill and rest in the fridge for at least two hours. On a lightly floured work surface, roll out the pastry to 1cm thick, use it to line the prepared tin, then chill again for 30 minutes. Heat the oven to 200C (180C fan)/390F/gas 6. Line the pastry case with a sheet of greaseproof paper and fill with baking beans. Blind bake for 20–25 minutes, then trim off any excess pastry. If you want to get ahead, the pastry can be made up to this point in advance and frozen. For the custard, turn down the oven to 180C (160C fan)/350F/gas 4. Melt the butter in a frying pan over a medium heat, then add the sliced spring onions, tarragon and watercress, and cook until softened and wilted. Transfer to the tart case and spread over the base. Whisk the creme fraiche, cream, eggs and egg yolk in a bowl, then season with salt and pepper. Pour this over the tart filling, then top with the smoked trout flakes and the grated parmesan. Bake for 30–35 minutes, until golden and firm in the centre, then remove and leave to rest and cool for 10 minutes before slicing and serving. These recipes are edited extracts from Home Shores: 100 Simple Fish Recipes to Cook at Home, by Emily Scott, published by Quadrille at £30. To order a copy for £27, visit The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US.
The Guardian
17-05-2025
- General
- The Guardian
‘The flavour, the texture, everything is perfect': José Pizarro tests supermarket tinned sardines
I like to think of myself as a bit of a connoisseur of tinned seafood, and of tinned sardines, in particular. Well, of course I do: I'm Spanish, after all, and I've been eating this stuff since I was two (which, let me tell you, is a very long time ago indeed!). So I jumped at the chance to do a blind tasting of British supermarket tinned sardines – although, with the odd exception, I now think I perhaps jumped just a little too soon. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. For me, the first thing you notice when you open a tin of sardines is the look of the fish, and then its smell and texture. They should be headless but otherwise whole, not boned fillets or skinned, and the flesh should feel firm to the touch; the bones, likewise, should still have some structure and substance to them (if you can barely feel them, the fish is likely overcooked). What I found especially illuminating about this blind tasting, however, was that three of the 10 products were pretty much identical, in pretty much every way, from the texture and taste of the fish to the quality of the oil, which is why I found it more or less impossible to tell them apart, or to find any points of difference between them. As for the oil that's used to preserve the sardines, I'm afraid it simply has to be olive oil – yes, I would say that (again, I am Spanish, after all), but sorry, that's just a plain statement of fact and I will not be taking questions. £1.10 for 120g at Asda (92p/100g)£1.10 for 120g at Morrisons (92p/100g)★★★★☆ Pretty great, especially considering the price. The flavour is very good, as is the consistency and texture of the fish, while the quality of the oil is up there, too. After the blind tasting, when I found out where these were from, I'd be lying if I said I wasn't very surprised indeed. £5.75 for 140g at Sous Chef (£4.11/100g)£6.75 for 140g at Waitrose (£4.82/100g)★★★★★ Simply the best: the flavour, the texture, everything is perfect; it's the reason why these cost top dollar, as they well should. £2.70 for 125g at Sainsbury's (£2.16/100g)£2.70 for 125g at Ocado (£2.16/100g)★★★☆☆ These have been skinned, and are consequently dry. The flavour isn't all that nice, either. In fact, it turns out they're similar to the Fish 4 Ever offering below, with a pretty much identical taste and texture. I just didn't get a sense that these fish had been treated with love or care, and they're bloody expensive, too, considering. £2.95 for 90g at Ethical Superstore (£3.28/100g)£29.50 for 10 x 90g at Amazon (£3.27/100g)★★★☆☆ As mentioned above, these are similar to the Sea Castle sardines, so pretty much the same comments apply here as well. Other than maybe to add that these are even more expensive. £1.20 for 106g at Ocado (£1.13/100g)£17.59 for 12 x 106g at Amazon (£1.38/100g) ★★☆☆☆ A little spicy, which is something I'd normally be happy about, but there is no real balance going on in this tin, with the fish, the oil and everything all fighting against each other. The flesh is on the soft side, too. Sign up to The Filter Get the best shopping advice from the Filter team straight to your inbox. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. after newsletter promotion £1 for 120g at Waitrose (83p/100g)★★☆☆☆ Pretty basic stuff, a bit mushy and not the cheapest, either. Value for money is a big no with this tin. 52p for 90g at Aldi (58p/100g)★★☆☆☆ Very soft flesh, and very similar to the Asda and Tesco own-brands below. There is no real discernible difference in quality. 49p for 120g at Asda (41p/100g)★★☆☆☆ Very soft, plus the marked similarities with several other own-brand tinned sardines mean I wouldn't be at all surprised to find they were all sourced from the same supplier. Yes, these are cheap, but then, so they should be. 50p for 120g at Tesco (42p/100g) ★★☆☆☆ No real fish flavour to speak of, and far too soft. See also Aldi and Asda above. £1 for 120g at Ocado (83p/100g)★★☆☆☆ Yes, at least these are packed in olive oil, which is an improvement on sunflower, but in terms of overall general quality, I really don't have anything more to say about these that I haven't already said about the Aldi, Asda and Tesco sardines above.
