Wild caught in Japan. Previously flash frozen.
The sardine fishery was originally developed during WWI as a nutritious food that could be easily canned and sent to troops. While most of the fish go to canning, sardines are a delicious and delicate fish when used fresh. They don’t have a long shelf life so eat them within a few days after bringing home. They are often grilled but can be used a variety of ways. Grilled sardines are a popular snack and side dish in Japan.