Don’t assume frozen sardine fillets are a ‘low-fat’ product. The Réseau Krill, écomiam and Argel products reviewed declare 9.2 g, 9.48 g and 10.4 g of fat per 100 g respectively, while EU rules set a maximum of 3 g per 100 g for a ‘low fat’ claim on solid foods. If you want to keep some in your freezer, compare the value on the pack with the portion you plan to serve, and remember to account for any fat added during cooking.
If you’re sticking to a specific limit, start with the amount you plan to serve rather than looking only at the value per 100 g. The Réseau Krill, écomiam and Argel products declare 9.2 to 10.4 g of fat per 100 g; whether they fit into your meal depends on the portion you choose.
If you want to choose how to prepare them, check the ingredients, defrosting instructions and the amount of fat you’ll add during cooking. Instructions vary between products.
How the fillets are presented matters just as much as how they’re prepared if bones are a concern. Argel describes its fillets as having few bones, while also noting that some may be naturally present. Maison Thiriet also mentions natural bones in its skin-on fillets.
Start with the fat content of the portion you have in mind, then choose a product format and preparation method that suit the way you use your freezer.
| What to check | Look for | Who it matters to |
|---|---|---|
| Fat content | The value per 100 g, the portion size and whether the product contains oil or marinade. | If I have a limit for each meal, I want to know how much fat my portion contains before I choose. Around 36% of consumers make this a priority. |
| Storage and cooking | The pack instructions for storage, defrosting and cooking without adding a significant amount of fat. | When preparing meals from the freezer, I need to plan for defrosting and keep track of what I add during cooking. This is a priority for around 29% of consumers. |
| Skin and bones | Labels such as ‘skin-on’, ‘few bones’ and ‘natural bones may be present’. | If bones make mealtimes more difficult, I want to know whether I’ll need to check the fillets before serving. Around 21% of consumers prioritise this. |
| Product format | The difference between frozen raw fillets, fresh fish and tinned fish; for tinned fish, check what the nutrition values are based on and the drained weight. | If I don’t need raw fillets to keep in the freezer, I can compare tinned fish with the way I usually eat. For around 14% of consumers, product format comes before other criteria. |
The fillets listed by Réseau Krill, écomiam and Argel contain 9.2 to 10.4 g of fat per 100 g. These values are above the EU limit of 3 g per 100 g for the ‘low fat’ claim on solid foods.
Compare the nutritional information on the pack with the portion you plan to serve. If you need to stick to a specific limit, choose a product whose stated value fits it.
A fillet sold plain can still be cooked with oil, which adds to the fat already present in the fish.
Choose a cooking method that suits the product instructions, and measure the oil if you use any.
Argel says its fillets have few bones, but also notes that some may be naturally present. Maison Thiriet likewise mentions natural bones.
Check the wording on the packaging and inspect the fillets before serving, particularly if bones could be a problem at the table.
The DGCCRF recommends keeping the journey time for frozen food to a minimum, putting it away promptly and never refreezing food that has been defrosted.
Plan your journey home to the freezer and follow the storage and defrosting instructions on the pack.
Picard offers skin-on sardine fillets caught in France, in a 500 g pack.
écomiam offers frozen raw sardine fillets made from sardine, including in a 500 g pack.
Argel offers IQF frozen butterfly sardine fillets with the skin on, in a 500 g pack.
Maison Thiriet offers frozen skin-on sardine fillets made from Sardina pilchardus caught in the North-East Atlantic.
If the fat content of sardines doesn’t suit the meal you have planned, this hake fillet is another fish option to consider for your freezer. Check its nutritional information and preparation instructions before choosing.
Image unavailable
Worth considering if hake fillet could replace sardine in your meals. The pack is listed as 400 g; check the fat content per portion and the preparation instructions on the packaging.
The Réseau Krill, écomiam and Argel products mentioned here declare 9.2 g, 9.48 g and 10.4 g of fat per 100 g respectively. None meets the EU maximum of 3 g per 100 g for a ‘low fat’ claim on solid foods. For your meal, also consider the amount you’ll actually serve.
No. Freezing doesn’t make sardines a lean fish. The product information for frozen raw fillets from Réseau Krill, écomiam and Argel still declares 9.2 to 10.4 g of fat per 100 g.
Always follow the instructions on the pack, as preparation varies by product. écomiam recommends defrosting in the fridge for around two hours, while Picard says its fillets can be cooked from frozen. The DGCCRF recommends putting frozen food away promptly after bringing it home and never refreezing food that has been defrosted.
Yes, if you don’t need raw fillets to keep in the freezer, but compare products on the same basis before choosing. The Pêche Océan tinned sardines featured by E.Leclerc declare 5.3 g of fat per 100 g of drained product. Also check the drained weight and salt content. This is still above the regulatory maximum of 3 g per 100 g for a ‘low fat’ claim.