Bykov, V.P., 1983

 

 Around New Zealand, Australia and Tasmania

 Fresh and frozen sardines are best used in canned products labelled `blanched fish in oil' and `smoked fish in oil'. Canned preparations from frozen sardines have somewhat dry meat. Preserved products mature rapidly, after two months they are overmature. This should be supplied from the place of catch for canning or freezing with essential glazing. The storage period for frozen, glazed sardines, before canning, is 1-1.5 months at 18°C.