Sardine Information & Sardine Links at HealthHaven.com

Sardine
Scientific classification
Kingdom:	Animalia;
Phylum:	Chordata;
Class:	Actinopterygii;
Order:	Clupeiformes;
Family:	Clupeidae;
Subfamily:	Clupeinae;
Genus:	Sardina;
Species:	S. pilchardus;
Binomial name
	Sardina pilchardus; Walbaum, 1792

This article is about the fish. For the children's games, see Sardines (game).

Sardines, or pilchards, are a group of several types of small, oily fish related to herrings, family Clupeidae.^[1] Sardines were named after the Mediterranean island of Sardinia, where they were once in abundance.^[2]

The terms sardine and pilchard are not precise, and the usual meanings vary by region; for instance, to many people a sardine is a young European pilchard. A generalisation is that if the fish is under 4 inches (10 cm) long it is classed as a sardine, and if larger than 4″ it is classed as a pilchard.^{[citation needed]} Though the measurements are imprecise a sardine is smaller than 6 inches (15 cm), and if larger, a pilchard, but may also be a sardine.^[3] The FAO/WHO Codex standard for canned sardines cites 21 species that may be classed as sardines;^[4] FishBase, a comprehensive database of information about fish, lists at least six species called just “pilchard,” over a dozen called just “sardine,” and many more with the two basic names qualified by various adjectives.

As a food, sardines are rich in minerals. They can be consumed in a variety of ways—grilled, pickled, or smoked, to name three—though canned sardines are most popular worldwide.^{[citation needed]}

[edit] Taxonomy

Genus Dussumeria
- Rainbow sardine - Dussumieria acuta
- Slender rainbow sardine - Dussumieria elopsoides
Genus Escualosa
- Slender white sardine - Escualosa elongata
- White sardine - Escualosa thoracata
Genus Sardina
- European pilchard (true sardine) Sardina pilchardus
Genus Sardinella
- Round sardinella (gilt sardine, Spanish sardine) Sardinella aurita Sardinella longiceps, Sardinella gibbosa (Indian sardines)
Genus Sardinops
- South American pilchard (Pacific sardine, California sardine, Chilean sardine, South African sardine) Sardinops sagax (Jenyns, 1842)

[edit] Sardines as food

[edit] Nutrition

Sardines are rich in omega-3 fatty acids, which have been shown to reduce the incidence of cardiovascular disease.^[5] Recent studies suggest that regular consumption of omega-3 fatty acids reduces the likelihood of developing Alzheimer’s disease.^[6] These fatty acids can also help control blood sugar level.^{[citation needed]} Not only are sardines high in omega-3 fatty acids, but they are also a good source of vitamin D, calcium, B12, and protein.^[7]

Sardines are extremely low in contaminants such as mercury.^[8]

[edit] Canned sardines

An open sardine can

Canned sardines in supermarkets may actually be "sprat"s (such as the “brisling sardine”) or round herrings. The actual sizes of the fish canned vary by species. Good quality sardines should have the head and gills removed before packing.^[4] They may also be eviscerated before packing (typically the larger varieties), or not; if not eviscerated they should be freed of undigested or partially digested food or feces by holding the live fish in a tank for long enough that their digestive systems empty themselves.^[4] They may be packed in oil, water, or sauce.

[edit] Sardines in popular culture

Sardines are typically tightly packed in a small can which is scored for easy opening either with a pull tab (similar to how a can is opened), or a church key, attached to the side of the can. Thus, it has the virtues of being an easily portable, non-perishable, self-contained source of food, and often such things as sewing kits or survival kits are packed in a similar container.^[9] The close packing of sardines in the can has led to their being used metaphorically for any situation where people or objects are crowded together; for instance, in a bus or subway car. It has also been used as the name of a children's game where one child hides and each successive child who finds the hidden one packs into the space until there is only one left out, who becomes the next one to hide.

[edit] Europe

[edit] Croatia

Fishing for sardela or sardina (Sardina pilchardus) on the Croatian Adriatic coasts of Dalmatia and Istria has happened for thousands of years. The region was part of the Roman Empire, then largely a Venetian dominion, and has always been sustained through fishing mainly sardines. All along the coast there are many towns that promote the age-old practice of fishing by lateen sail boats for tourism and on festival occasions. Today this tradition is also continued by industrial producers. Currently, there are three factories of canned sardines: in Rovinj, Zadar and Postira.

[edit] France

Sardine fishing and canning is a traditional industry in Brittany, where most of the French canneries still are. The area is known as the place where sardine canning was invented. Douarnenez was the world's leading sardine exporter in the 19th century, and the best canned sardines are still to be found there.^{[citation needed]} The sardines are fried, dried, and then put in a can, whereas in most other countries processing consists of steam cooking once the fish is canned. This traditional process is labelled "préparées a l'ancienne".

[edit] Norway

Until the discovery of oil fields in the fishing areas, sardine canning was the main activity of the city Stavanger. Sardine and oil (of a different sort) has always made a good partnership, but now only a sardine museum remains among the refineries in Stavanger.

[edit] Portugal

Sardines play an important role in Portuguese culture. Historically a people who depend heavily on the sea for food and commerce, the Portuguese have a predilection for fish in their popular festivities. The most important is Saint Anthony's day, 13 June, when Portugal's biggest popular festival takes place in Lisbon, bringing the people into the streets, where grilled sardines are the snack of choice. Almost every place in Portugal, from Figueira da Foz to Portalegre, from Póvoa de Varzim to Olhão, has the summertime popular tradition of eating grilled sardines (sardinhas assadas).

[edit] Serbia

Although currently a landlocked country, Serbia has a tradition of consuming sardines, Montenegro having been a Serbian province and having access to the Adriatic coast and its traditions. Sardines as well as all kinds of seafood are very popular in Serbia for their healthy characteristics and favourable taste. The first factory producing canned sardines opened in 2007 in the village of Belotinac (near the southern city of Niš), mostly using fish from Croatia.

[edit] Spain

In the Timanfaya Volcanic National Park on Lanzarote in the Canary Islands, a popular tourist snack is sardines, freshly caught that morning, grilled over the heat from a volcanic vent.

[edit] United Kingdom

[edit] Africa and Asia

[edit] India

The sardine is a favourite food, especially of the Keralites and the people of Tamil Nadu and coastal Karnataka. The fish is typically used fresh, and canned sardines are not popular. Fried sardines are a much sought-after delicacy. They are called mathi or chalai in Tamil Nadu, near Sri Lanka, and Kerala. People from coastal Karnataka call them pedvo or bhootai. Sardines are cheaper in India than larger fish like the seer or pomfret, making them the common man's delicacy. The sardine is a pelagic fish, caught in fairly large quantities using a purse seine or a ring seine. They are consumed in various forms, including deep fried and pan fried, or made into curries of various types. Commercial Use of Sardines Sardines of are commercially fished for a variety of uses: for bait; for fresh fish markets; for drying, salting, or smoking; and for reduction into fish meal or oil. The chief use of sardines is for human consumption, but fish meal is used as animal feed, while sardine oil has many uses, including the manufacture of paint, varnish, linoleum. Fishing of Sardines The most important gear is an encircling net, particularly the the purse seine. Many other modifications of encircling nets are used, including traps or weirs, the latter being stationary enclosures composed of stakes into which schools of sardines are diverted as they swim along the coast. The fish are caught mainly at night, when they rise to the surface to feed on plankton. After harvesting, the fish are submerged in brine while they are transported to shore.

Canning of Sardines Sardines are canned in many different ways. At the cannery the fish are washed, their heads are removed, and the fish are cooked, either by deep-frying or by steam-cooking, after which they are dried. They are then packed in either olive or soybean oil, or in a tomato or mustard sauce.

[edit] Morocco

Morocco is the sardine capital of the world. Sardines represent more than 62% of the Moroccan fish catch and account for 91% of raw material usage in the domestic canning industry. Some 600,000 tonnes of fresh sardines are processed each year by the industry. The Moroccan industry is the largest canned sardine exporter in the world and the leading supplier of sardines to the European market.
Famous Moroccan recipes include Moroccan Fried Stuffed Sardines and Moroccan Sardine Balls in Spicy Tomato Sauce.

[edit] Gallery

Sardines
Sardines at Sunshine city aquarium.	Sardine catch, offshore California, circa 1948	Canned sardines in salt water	Sardines on a plate
Grilled sardines	Canned sardines, fishbone	Canned sardines in salt water, metric ruler (cm)	Fresh sardines with preserved lemon