This sardine, scientifically known as *Sardina pilchardus*, is caught using trawling nets in the Northeast Atlantic Ocean. It is a common species in the Mediterranean, and in fact its name derives from "Sardinia," as the region is particularly abundant in sardines.

It is a species widespread in the eastern Atlantic Ocean, between Iceland and Senegal, and in the Mediterranean Sea, particularly in the western area and the Adriatic Sea.

The sardine is a bluefish belonging to the herring family.

This species is highly valued commercially; caught with various types of nets, Atlantic sardines are distinguished by their size and fat content.

This bluefish is characterized by its medium-high fat content and the presence of substances essential to our body: it is an excellent source of protein thanks to its high biological value and polyunsaturated omega-3 fatty acids, vitamin D, B vitamins, phosphorus and selenium.

The sardine has always been part of our best gastronomic tradition and lends itself to many preparations, including roasted, baked, stewed, fried, marinated, and preserved in oil.