Sardine oil is a marine oil extracted from the body fat of sardines, known for its high concentration of omega-3 fatty acids. It has a strong, distinctly fishy flavour and aroma that limits its direct culinary use, so it’s most commonly consumed in capsule form as a dietary supplement.
In the food industry, refined sardine oil is used as an ingredient in some processed foods, animal feeds, and aquaculture diets. Unrefined or less processed versions retain more of the fish’s natural compounds but also more of its intense flavour.
Sardine oil is one of several fish oils on the market, alongside those from anchovies, cod liver, and other species. Because sardines are small, short-lived fish, their oil tends to accumulate fewer environmental contaminants than oils from larger, longer-lived species.
How it's made
Nutrition (per 100g)
1 tbsp is about 13.6 g — roughly 120 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
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Where this data comes from
USDA
SR Legacy
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Where to next
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