The recent detection of Pilchard Herpesvirus in wild sardines along South Africa's Western Cape coastline has left many shoppers wondering whether it is still safe to enjoy one of the country's favourite pantry staples.
The Department of Forestry, Fisheries and the Environment has moved quickly to reassure consumers, saying there is "no evidence" that the virus can infect people, pets or other animals, and that commercially caught and canned sardines remain safe to eat.
While scientists continue investigating the cause of recent sardine deaths, experts say there is no reason to remove tinned pilchards from your shopping basket.
A budget-friendly nutrition powerhouse
For many South African families, pilchards are more than just a convenient meal. They are one of the country's most affordable sources of quality protein.
Registered dietitian Mbali Mapholi said pilchards deliver exceptional nutritional value for their price.
"They provide high-quality protein, which supports growth, muscle maintenance and recovery for both children and adults," she explained.
As an oily fish, pilchards are naturally rich in omega-3 fatty acids, which support heart and brain health. They also contain vitamin D, vitamin B12 and several important micronutrients.
Mapholi said one of their biggest nutritional advantages is often overlooked.
"When the soft bones are eaten, pilchards are also a valuable source of calcium, making them especially useful for families who may not consume much dairy."
Beyond nutrition, their convenience continues to make them a household favourite.
"They are shelf-stable, require very little preparation and can stretch across several portions when added to pap, rice, bread, potatoes or vegetables. Affordable nutrition must be accessible, filling and easy to use, and pilchards meet all three needs."
Paediatric dietitian Kath Megaw said pilchards remain one of the most nutritious and affordable foods families can include in their diets.
“The standout for me is their omega 3 content, particularly DHA and EPA. These are important fats for the developing brain, nervous system and eyes,” she said.
Megaw added that pilchards also provide high quality protein, vitamin B12, vitamin D, selenium and calcium when the soft edible bones are eaten. “Pilchards give families a much more affordable way of regularly including oily fish in the diet,” she says, noting that they are shelf stable, easy to prepare and can be added to a variety of meals.
Responding to concerns about PHV, Megaw said there is no reason for consumers to stop eating commercially produced pilchards.
“A virus that affects pilchards does not mean that someone eating commercially produced pilchards is going to contract a herpes virus from the fish,” she said. She advised consumers to buy from reputable retailers and avoid fish found dead or washed up on beaches.
“I would not want fear around the terminology to unnecessarily remove a very nutritious food from family diets.”
Why consumers should not panic
The word "herpesvirus" has understandably caused concern, but Mapholi said the name should not be confused with viruses that affect humans.
"Understandably, the word herpesvirus may sound alarming, but this is a virus associated with sardines. It is not the human herpes virus."
She pointed to the Department of Forestry, Fisheries and the Environment's reassurance that there is currently no evidence the virus infects people or other animals.
"Detecting a virus in wild fish is primarily an animal health and environmental concern. It does not automatically mean that commercially sold food is unsafe."
The department has also made it clear that the discovery does not justify suspending commercial fishing or canning operations.
Consumers are, however, urged not to collect washed-up or dying sardines from beaches or feed them to pets. They should also avoid transporting affected fish for use as bait because doing so could spread the virus to healthy populations.
Scientists are continuing to investigate whether environmental conditions including low oxygen levels, unusually cold coastal waters and harmful algal blooms contributed to the recent fish deaths.
The ingredient that keeps giving
For chef and cookbook author Pumla Brook-Thomae, pilchards are about much more than affordability.
"I grew up eating pilchards, a humble ingredient that brings back so much nostalgia," she said.
One of her favourite childhood memories was opening her lunchbox to find amagwinya stuffed with pilchards and mashed potatoes.
"They were the ultimate primary school lunchbox."
Growing up in a large family, pilchards made it possible to feed everyone without compromising on flavour.
"One tin, cooked with plenty of caramelised onions and spices, could stretch across several meals, offering a tasty protein at a fraction of the cost of meat or chicken."
Like many South Africans, she also remembers the simplest meals with the greatest affection.
"Some days it was simply pilchard straight from the tin between slices of brown bread, my classic load-shedding sandwich."
Winter meals were another family favourite.
"A quick curry with onions, mixed peppers, grated carrot, curry powder, cayenne pepper and tomatoes served with steamed bread or pap was a tummy hugger. My siblings and I fought over whose portion was the biggest."
A pantry staple with endless possibilities
Brook-Thomae believes that pilchards deserve far more recognition in modern kitchens.
As a chef, she has transformed the humble tin into dishes that would not look out of place on a restaurant menu.
She recommended crunchy coated pilchard fish balls served with homemade sweet chilli sauce, cocktail sized fish cakes topped with tomato chilli jam and mini naan breads finished with pilchard curry and raita.
She even has another surprising favourite.
"Pilchard curry makes a fantastic pizza topping."
For Brook-Thomae, the ingredient represents everything good home cooking should be.
"Affordable food can still be creative, delicious and restaurant-worthy. Whatever you can make with minced meat, you can probably make with pilchard and more."
Despite recent headlines, that familiar tin in the pantry remains exactly what it has always been for generations of South Africans: an affordable, nourishing and versatile ingredient that continues to earn its place at the dinner table.
lutho.pasiya@nationalmg.co.za