There are two main reasons why sardines are packed in oil. Studies have shown omega-3 fatty acids to reduce the risk of cancer and heart disease. Fatty fish as well as fish oils are rich in omega-3 fat, so health-conscious consumers often prefer extra oily sardines. The other reason is flavor.
Too Fishy for Some
Many of the great sardine producing and consuming countries do not can the fish with oils as westerners traditionally see them. Indian and Moroccan cultures, for example, eat sardines fresh, dried or fried. The French, not strangers to culinary innovation, were the first to can sardines. Today olive oil, mustard and tomato sauce are commonly used to enhance flavor of a fish generally known to taste particularly "fishy."
Omega-3 Fatty Acids
The typical American diet is deficient in omega-3 fatty acids, which help your heart and immune system. If you eat sardines because they are high in omega-3 fatty acids, you probably want them stored in oils that help retain and even add to their natural occurrence.
Soybean Oil
Soybean oil is commonly used in sardine packing for its high omega-3 content. While you may enjoy the taste, sardines packed in soybean oil do not necessarily reduce health risks because they are high in over-consumed omega-6 fats.
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