Yes, that is sardine roe. In Portugal it is considered a delicacy on a par with caviar.
These white particles just indicate that the fish is very fat and juicy. Simply heat up the sardines or mackerels and these fats will dissolve into fish oil. Don't need to worry about it anymore, especially now that you know that they are fish oil!
Because sardines are fish, they do have heads. Although sardine heads are perfectly safe and healthy to eat, most modern consumers of tinned sardines would prefer not to eat the heads or innards, and so they are removed at the factory before being cooked, flavored, and packaged.
Sardines with bones and skin are delicious, too, and they look awesome on top of a salad or platter. P.S. The bones and skin are both edible. Those tiny bones deliver calcium too!
Sardines are at the bottom of the food chain and feed entirely on plankton. For this reason, they are much safer for eating, even with their guts, than many larger species of fish that build up heavy metals and contaminants in their tissue throughout their lifetime.
Sardines are high in protein, rich in omega-3 fatty acids (associated with heart health benefits), and filled with certain important vitamins (especially D and B12) and minerals (such as calcium). However, sardines packed in oil are high in sodium and cholesterol, so daily consumption of them is not advisable.
Because sardines contain purines, which break down into uric acid, they aren't a good choice for those at risk of kidney stone formation. The high sodium in sardines can also increase calcium in your urine, which is another risk factor for kidney stones.
Still, tuna is high in protein, omega-3 fatty acids, and Vitamins B and A. This fish is also a good source of iron, phosphorous, and selenium. Sardines do not have a lot of mercury in them, so they're healthier in that regard. They mostly survive on plankton.
The reasons are as follows: first, gastric acid (equivalent to 0.2%–0.4% hydrochloric acid) is secreted in the stomach, which is able to soften and dissolve fish bones, which are a type of bones mainly comprising calcium. The fish bones can then not damage the digestive tract.
When most sardines are canned, the entire fish is included, bones, organs and all! Though this may sound unappealing, the cooking process softens the bones, making whole sardines easy to eat.
Fish such as sardines, pilchards and herring are delicious to eat whole, but not everyone likes all the small bones – although they are edible.
The fact that a serving of sardines serves up a whopping 136% the RDV certainly helps its case as a superfood. In fact, sardines seem to be a sort of Swiss army knife for preventing common vitamin deficiencies.
Do I have to gut sardines? If you are cooking them whole as in the photo, you do not need to gut them. Just rub off the scales with a cloth or paper towel, then wash and pat dry. If they are not too big, you can eat everything; otherwise, they come off the bone easily once cooked.
They're called Struvite. Struvite is a crystal formation made of magnesium, ammonium and phosphate - mineral elements that naturally occur in fish. The separate elements sometimes bond during the canning process to form crystals. Health experts confirm Struvite crystals pose no danger.
No need to worry about the bones - sardines have bones that are so soft they are more like cartilage than actual bone. Most grocery stores will carry a variety of canned sardines. Be sure to avoid sardines in oil or any type of sauce.
Although it may look like glass or plastic, it is actually a naturally occurring compound called struvite and it is completely harmless and safe to eat.
Don't Panic. If you've swallowed a fishbone and feel fine, you don't need to see a doctor. If the bone didn't scratch your throat on the way down, you shouldn't have any further problems. It will eventually be eliminated and removed from your body by the natural digestive process.
In fact, sardine bones actually contain many vital nutrients including calcium and other important minerals, and, because sardines are also high in vitamin D, the calcium in sardines bones is more effectively absorbed and utilized by your body.
Water-packed sardines just won't have the same rich flavor and can taste a bit water-logged. Oil, however, locks in the fish's flavor and keeps each sardine super-moist. Opt for olive oil, rather than other oils, as its savory characteristics really complement the sardines.
The tiny, inexpensive sardine is making it onto many lists of superfoods and for good reason. It packs more omega-3s (1,950 mg!) per 3-ounce serving than salmon, tuna, or just about any other food; it's also one of the very, very few foods that's naturally high in vitamin D.
Fish such as sardines, salmon, and tuna are chock full of omega-3 fatty acids and considered to be anti-inflammatory.
India. The sardine is a favorite food of the people of Karnataka, Kerala ,Andhra Pradesh, Tamil Nadu and Goa. The fish is typically eaten fresh, and canned sardines are not popular. Fried sardines are a much sought-after delicacy.