Sardine

sardine

This fish is rich in unsaturated fatty acids, such as DHA and EPA, and has long been a prized source of important nutrients around the world. Particularly famous is the olive oil marinated and salted anchovies found in Italian and Spanish cuisine. For a long time, they have been used in Italy in Spain with tomatoes, which are also rich in inosine, in dishes such as pizza, pasta and paella, while in Japan they are used in tsumirejiru (fish ball soup) and braised in plum, Japanese apricot. These are typical umami rich dishes from the East and the West. Recently, however, global stocks have fallen so much that it says the humble sardines could go from being a fish for the masses to a delicacy.

Natural glutamate content (mg/100g) : 10 ~ 20
Natural inosine content (mg/100g) : 280