Iwashi | Sardine, Californian Pilchard, Japanese Pilchard

Average: 2 (1 vote)
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Name Sardine
Other name Californian Pilchard, Japanese Pilchard
Other similar fish name  
Latin name Sardinops sagax
Japanese name イワシ - iwashi
Kingdom Animalia
Phylum Chordata
Class Actinopterygii
Order Clupeiformes
Family Clupeidae
Species S. sagax
Genus Sardinops

American sardine (pilchard) is very similar to Pacific sardine or Japanese sardine in flavor, meat texture, shape and size.

Flavor & Texture
It is surprising for American people that sardine is one of the delicious fish for sushi. The meat is medium firm, has no fishy smell as cook sardine, however, the meat is very tasty and flavorful. There is a slightly sweet in very oily meat. It is very rich in flavor. The skin adds some great texture as well. The meat color is similar with other herring fish; white to pink with shinny soft skin.

It is cheap fish which available anytime. The lenght is up to 40 cm.

Sardine migrate a lot even they are available anytime. Sardine can be caught by net. Sardine is also popular fish which you can caught anywhere. However, the most famous place are Alaska to Gulf of California, Equador to Chile.

Sushi Preparation
It is easy to prepare the sardine. Chef may need to take out the center bone. Small bone is fine to be eaten. Chef may experience to marinate this fish to be fancy presentation and adding more flavor into the fish. One important thing is the sardine is very quick to get spoiled. It is must presented as soon as possible. Otherwise, the fishy smell will come.

Low grade fish but it is consider to healthiest sushi because sardine has high omega3 content, very less mercury level.


Nutrition Fact 100 grams +3.5 oz
Calories 208
Protein (g) 25
Fat (g) 11
Saturated fat (g) 2
Sodium (mg) 405
Cholesterol (mg) 142
Potassium (mg)  
Source of information:

Wikipedia, self.com


Sardine with scallion and ginger, Akinori San Diego, San Diego Reader

Marinated Sardine, Jiro Sushi Ginza, Cityfoodsters.com    

A tiny note:

The review about the taste above is a general review. There is no fish taste the same. The weather, size, quality, the source of the fish and how the sushi chef prepare them are important aspects to the taste and texture. We try to write as accurate as possible. Therefore, we are looking forward to the reader to participate in the discussion/comment to add/adjust/revise those review. Please mention when, where and specific detail how you review the fish.