Sardine fillets
£8.20
400g / c8 fillets

Sardine fillets - About 8 fillets

Frozen
£8.20
Buying Guide

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400g / c8 fillets ( 10+ available )

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3+ Items: £7.80 8,20 each
4+ Items: £7.50 8,20 each
5+ Items: £7.30 8,20 each
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Product Information
  • Each pack contains 8 butterflied fillets, with only the tiny bones and scales left
  • The Portuguese fillets are individually frozen and the Cornish are frozen together
  • Try baking them in the oven with a bit of lemon and herbs

These fillets have had all the big bones removed but the delicious tiny bones have been left in, and the scales have been left on (they're surprisingly meaningful to some). Both the scales and the bones are safe to eat but if you wanted to remove the scales, you can just run a teaspoon over them. Trust us when we say that the taste of sardine fillets are beyond compare, and of course they are rich in Omega-3 oils so they are very good for you. We offer two different types, either Portuguese or Cornish. The Portuguese fillets are individually frozen so you can remove one fillet from the bag and keep the rest frozen, whereas the Cornish fillets are frozen in a "pillow pack" which means they're frozen together. The Cornish also come from an MSC certified fishery. 

Key Properties
View Glossary
Frozen
Cornwall
Portugal
Wild
Raw
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Ingredients
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Buying Guide
Price per kilo £20.50/kg

 

Serving guide: 50-100g starter or 130-250g main

165 Kcals/100g (high)

Best Before: 12 months from freezing

See key properties on product page

 

Very high in Carbohydrates: 51g/100g

Delivery Info

UK- dpd - Courier

Basket Charges
Over £50 FREE
Under £50 £6.50
Under £20 £8.90

     

  • Order by 12 noon for next day delivery
  • You choose the date
  • Delivery Monday to Sunday
  • No signature required 

  

Surcharge Type Charge
Saturday & Sunday +£3.50
1pm Delivery +5.00
Remote Postcodes* +£20.00

*We use Royal Mail Special Delivery, which costs £26.60. 

UK Royal Mail - Only tins & Jars

Service Charges Details
2nd class

from £3.20

2-4 day delivery

1st class

from £3.80

1-2 day delivery

 

Northern Ireland

We are not currently shipping to Northern Ireland 
 

International

We are not currently shipping internationally.

Glossary
Temperature
Frozen Stored frozen at -22C
Chilled Stored at 2-5C
Ambient Stored at room temperature

 

Source
The area where the fish was caught or farmed

 

Wild or Farmed
 Wild  Fish that are caught from their natural habitat
 Organic  Organically farmed and certified by the soil association
 Farmed  Fish that have been bred on a commercial fish farm

 

Prepared
Raw This product has not been cooked in any way
Cooked This product has been cooked, and is ready to eat
Cured This product has been smoked or otherwise preserved
Reheat This product has been prepared and only needs to be heated up to eat.

 

Catch Method
Hand pole & line Caught using the traditional fishing rod and line
Longline Caught using a long line that has baited hooks and floats attached along its length
Dived Hand caught using divers
Foraged Caught by foraging along the beach
Pots & Traps Caught using stationary pots or traps that are placed along the ocean floor.
Dredges Caught using a net with a heavy steel frame that is dragged along the ocean floor.
Gill netting Caught using a curtain of netting that hangs in the water using floats. Usually does not touch the ocean floor.
Seine net Caught using a ring of netting in the open ocean with floats at the top and pinched at the bottom.
Trawled Caught using a large fishing net dragged behind a fishing boat
Netted Caught using any of the types of netting
Recipes
Herring tacos

Herring tacos

Tacos with herring fillets in a Mexican salsa, a refreshing recipe with a Mexican twist.

Read More
Ras-el-hanout Sardines with couscous and harrissa yoghurt

Ras-el-hanout Sardines with couscous and harrissa yoghurt

Ras-el-hanout, the combination of the spices and the flavoursome of sardines makes this Moroccan inspired recipe a winner any time of the year.

Read More
Reviews
Video
How to Make Marinated Fried Sardines - How to Fillet Sardines Easily
Chef Eric Arrouzé

 

 
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