Sardines – Tarli

Out of stock


Fish Size – 20-30 fish in a Kg | Whole, Gutted & Cleaned | Weighed before Cleaning 40%-50% wastage after Cleaning | Count: 14-16 in a kg.

Min QTY: 0.5 kg | Max QTY: 3 kg

For Bulk/Wholesale order kindly call +91 9220 200 100

Out of stock

Minimum QTY: Maximum QTY:


Sardines fish is a species of ray-finned fish in the genus Sardinella. It is also known by some other names in it’s native area such as Mathi, Chaalai, Kavalai, Maththi, Chaala, Pedvey Padwa, Washi, Tarla, Tharlae, Gisbey and Boothai.

Omega-3 fatty acids help prevent heart disease due to their anti-inflammatory properties. They are an excellent source of them. Omega-3 fatty acids reduce the risk of blood clots and lower blood pressure. They also may help protect those who’ve had a heart attack in the past.

sardines are 100% safe for you to be eating since not much mercury accumulates in their body. The FDA recommends for pregnant women to limit the eating them and other low-mercury fish to 12 oz. per week. If you have kidney or gout problems then you should also limit your consumption of tarli

If you opt to use fresh sardines, then you need to know how to properly clean and prep it first before putting it in the pan or the grill.

Here are some tips on how to select and prepare fresh sardines:
  • Make sure the fish you buy smell clean. Look for whole sardines without any bruising. Avoid old fish as well, which usually have “belly burn” – this is when the guts are starting to come out of the fish.
  • Hold each sardine under cold running water and gently remove the scales. Make sure that all the rough skin and the remaining scales have been removed by rubbing your fingers over the sides in a back and forth motion.
  • To gut a sardine, hold it against the chopping board with one hand, belly facing up. Use a sharp fillet knife to cut the entire length of the belly of the fish, remove the innards and discard.
  • Remove the bones. Using the fillet knife, gently slice along each side of the backbone, just behind the sardine’s ribs. Make a cut underneath the ribs and then slice upwards, away from the backbone.
  • Using sharp scissors, snip the backbone, just where it’s connected to the head and where it meets the tail.
  • Use your forefinger and thumb to remove the backbone, starting at the tail and then moving your hand towards the fish’s head. As you move through its spine, gently lift the bone from the fish.

Before cooking, rub the sardines with a lemon juice, salt, and pepper.

Sardines Nutrition facts per 100 gms
Calories 208
Protein (grams) 24.6
Total Fat (Grams) 11.5
Carbs 0
Saturated Fat 1.5
Cholestrol (mg) 142
Sodium (mg) 505


Recipes: Spicy and Tangy Sardines (Tarla)

Health blog: Keep your New Year’s Weight Loss resolution in a tasty way…


There are no reviews yet.

Only logged in customers who have purchased this product may leave a review.