FAO zone 34, which borders the Moroccan coast, abounds in high-quality sardines, caught all year round, with periods of greatest abundance between April and October.

The fishing methods used in Morocco, mainly the pelagic trawling and rotary seinesThis allows for sustainable exploitation while ensuring a constant supply. Once caught, sardines are processed immediately to preserve their freshness and nutritional qualities. They are available in a variety of forms adapted to the needs of importers and consumers:

• Fresh (whole or filleted),
• Frozen (IQF or block),
• Canned (plain, with olive oil, in tomato sauce, spicy),
• Salted and dried for prolonged storage.

Moroccan sardines are renowned for their exceptional nutritional value. They are rich in high-quality proteins (~20 g per 100 g), in omega-3 (~2 g), essential for cardiovascular health, as well as vitamins and minerals (calcium, iron, phosphorus, iodine, vitamins A, D, B12). This nutritional profile makes it an ideal food for a balanced diet.

In culinary terms, Moroccan sardines are extremely popular for their versatility and unique taste. It can be eaten grilled, fried, in tagines or couscous, or as breaded fillets in salads. Canned, it is available in several recipes adapted to the preferences of international consumers.

Thanks to a modern infrastructure and strict compliance with quality and food safety standardsMorocco exports its sardines to markets in Europe, Asia and Africa. Every stage of the process, from capture to distribution, is meticulously controlled to guarantee optimum traceability and impeccable freshness.

Morocco's status as a world leader in sardine exports is the result of know-how developed over decades. Opting for Moroccan sardines means choosing a product of excellence, sustainable and beneficial to health. Importers, take advantage of this unique opportunity to enrich your offer with a first-rate product, recognized and sought-after on an international scale.