Sardine fishing is suspended from this Wednesday, December 3rd, in a scenario that could leave this fish absent from Portuguese restaurants for several months. According to the Lusa news agency, the closure of the capture results from the maximum limit established for the siege fleet, which is about to be reached and which requires it to stop until further decision in 2026.
The measure, provided for in an order from the General Directorate of Natural Resources, Security and Maritime Services, covers maintenance on board, disembarkation, exhibition and sale of sardines captured during siege, allowing only an ancillary margin of up to 10% of the total landed per tide.
Quota management is shared between Portugal and Spain and Portuguese vessels were allocated a share of 34,406 tons, equivalent to 66.5% of the total agreed between the two countries. The proximity of this limit motivated the decision to close, justified by the need to preserve the resource and guarantee the recovery of stocks.
Impact for consumers and restaurants
The restaurant sector closely monitors the evolution of the process, as the closure of fishing could affect the presence of fish on menus for several months. He writes that the ban began at midnight this Wednesday and the reopening will be on a date to be defined in 2026. Until then, sardines will only be able to reach the market through the exceptions provided for in the order, which do not change the global suspension of activity.
The limitation introduces uncertainty into a product closely associated with gastronomic culture and popular festivities. The species forms large schools along the coast and is particularly relevant during the period of popular saints, when it is traditionally consumed on a large scale.
Nutritional value and relevance to health
The nutritional benefits of sardines support its popularity and constitute one of the arguments most cited by experts. According to the Lusíadas hospital website, sardines, with their scientific name Sardina pilchardusprovides complete proteins, iron, phosphorus, magnesium and several vitamins, as well as omega 3, an essential nutrient that the body does not synthesize. The same source states that this nutritional profile is relevant for different age groups and in particular for menopausal women, given the importance of calcium and vitamin D in preserving bone health.
Omega 3 fatty acids are also associated with beneficial effects on the cardiovascular system. The website explains that these compounds contribute to the reduction of triglycerides and total cholesterol, the increase in HDL and the reduction of blood pressure in situations of mild hypertension. They are also related to better cognitive performance and greater stability in the functioning of blood cells.
Future of sardines on menus
With the imminent closure of fishing and uncertainty regarding the reopening date, restaurants and consumers face a period of adaptation. The situation remains dependent on assessments of the status of the resource and decisions to be taken in 2026. Until then, consumption can benefit from the nutritional information available, which reinforces the role of sardines in the usual diet.
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