Pilchard

Where Caught

Found
Found and caught

Map of Australia showing where Pilchard are found and caught.

When Caught

Year round, with regionally larger catches at certain times (e.g. off Western Australia in winter)

Important Features

Wild/Farmed: Wild
Habitat: Saltwater, Mainly schools offshore, although inshore schools are more common off Western Australia
Recovery Rate: Fillets: 42% from whole pilchards

Pilchard Research

FRDC provides a comprehensive search of the latest research papers and images on Pilchard

Remarks

Pilchards are underrated in Australia. Two recently expanded markets for our most common species are for human consumption (both fresh and processed for supermarkets and restaurants) and as tuna feed in South Australia.

Smaller pilchards are considered better eating than larger ones. Care must be taken when cooking due to their soft flesh.

Imports

Pilchards are mainly imported as tuna feed from various countries.
USA:: frozen whole for human consumption

Common Size

>18cm

Grading

Not usually graded

Pilchard (Sardinops neopilchardus)

Photograph by Gordon Yearsley & Thor Carte

Nutrition Facts

per 100g of raw product

Kilojoules	529 (126 calories)
Cholesterol	34mg
Sodium	na
Total fat (oil)	1.2g
Saturated fat	33% of total fat
Monounsaturated fat	13% of total fat
Polyunsaturated fat	54% of total fat
Omega-3, EPA	59mg
Omega-3, DHA	238mg
Omega-6, AA	10mg

Cooking Ideas

Bake	Boil	Deep Fry
Grill/barbecue	Poach	Raw
Roe	Roe & Milk	Salted
Shallow Fry	Smoke	Steam/microwave

Note: Cooking Ideas identified by dark bold text are relevant to this species

Pilchard is a strong-flavoured finfish and strong-flavoured ingredients are recommended. It can be cooked whole, and is readily available canned.

Pilchard is well suited to grilling, accompanied by strong flavours. It is great in a tandoori or skewered.

Barbecued pilchard makes a terrific entree. First, clean by slitting the belly and cleaning out the gut cavity, then marinate in a mixture of lemon juice, lime juice, tomato paste, crushed garlic, ground ginger, ground cumin and paprika. Barbecue (or grill), preferably on a flat plate.

Pilchard can also be lightly pan-fried and then marinated in olive oil, vinegar, garlic, onion, lemon pepper, tomatoes and bay leaves. Serve cold.

Try Peter Harris recipe from the Grange Jetty Kiosk in South Australia for grilling with roasted capsicum salad, or bake covered with a mixture of breadcrumbs, parsley and seasoned pepper.

Flavour: Strong
Oiliness: Medium
Moisture: Medium
Texture: Soft
Flesh Colour: Reddish brown
Thickness: Thin fillets
Bones: Many small bones, which are quite soft. All the bones can be removed by placing each fish belly down on a chopping board, slitting the flesh behind the head, rolling two or three times with a rolling pin, and then pulling the head and bones away from the
Price: Pilchard is a low-priced finfish.

Suggested Wines

As pilchards have intense flavour, a stronger, more robust wine is required. Full flavoured pinots or a peppery shiraz are recommended. Alternatively, a lively, dry, citrusy riesling will cut the strong flavours.

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