Sardine

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

The terms 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″ long (10 cm) it is classed as a sardine, and if larger than 4″ it is classed as a pilchard.^{[citation needed]} The FAO/WHO Codex standard for canned sardines cites 21 species that may be classed as sardines;^[3] 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 very rich in minerals. They can be consumed in a variety of ways (e.g., grilled, pickled, smoked) though canned sardines are very popular worldwide.^{[citation needed]}

Contents 1 Taxonomy 2 Sardines as food 2.1 Nutrition 2.2 Canned sardines 3 Sardine in popular culture 3.1 Croatia 3.2 France 3.3 India 3.4 Norway 3.5 Portugal 3.6 Serbia 3.7 Spain 3.8 United Kingdom 4 See also 5 References 6 External links 7 Gallery

[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 can help maintain a healthy heart^{[citation needed]}. Recent studies suggest that regular consumption of omega-3 fatty acids reduce the likelihood of developing Alzheimer’s disease.^[4] 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.^[5]

Sardines are extremely low in contaminants such as mercury.^[6]

[edit] Canned sardines

Canned sardines in supermarkets may actually be sprats (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.^[3] They may also be eviscerated before packing (typically the larger varieties), or not; if not eviscerated they should be free of undigested or partially digested food or feces^[3] (accomplished by holding the live fish in a tank for long enough that their digestive systems empty themselves). They may be packed in oil, water, or some sort of sauce.

[edit] Sardine in popular culture

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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 ^[7]. 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.

[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 Britany where most of the french canneries are still implanted. The area is known as the place where sardine canning was invented. Douarnenez used to be the world's leading city in sardine exportation in the 19th century and is still the place where the best canned sardines are to be found. It is to be noticed that the sardines are fried, dried, and then put in a can, whereas most other countries processing consists of steam cooking once the fish is canned. This traditional process is labelled "préparées a l'ancienne".

[edit] India

Sardines are a favourite of Keralites. It is also one of the favourite fish of the people of coastal Karnataka. However, the fish is typically used fresh and canned sardines are not popular. Fried sardines are a much sought after delicacy. It is called as Mathi or Chalai in Tamil Nadu & Kerala. People from coastal Karnataka call it as Pedvo or Bhootai. Sardines are cheaper in India (compared to larger fish like the Seer or Pomfret) making it a common person's delicacy. It is a pelagic fish, caught in fairly large quantities using a purse seine or a ring seine. Consumed in various forms, including deep fried, pan fried, made into curries of various types.

[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 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. Having been a people who depended 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, 13th June, when the biggest popular festival takes place in Lisbon, taking the people to the streets where grilled sardines are the snack of choice. Almost every place in Portugal, from Figueira da Foz to Portalegre, or 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 as a result of being part of Yugoslavia 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 menu is to eat sardines, freshly caught that morning, grilled over the heat from a volcanic vent.

[edit] United Kingdom

Pilchard fishing and processing was a thriving industry in Cornwall from around 1750 to around 1880, after which it went into an almost terminal decline. However, as of 2007, stocks are improving (cf. River Cottage: Gone Fishing 22/11/08). The industry has featured in numerous works of art, particularly by Stanhope Forbes and other Newlyn School artists.

A traditional Cornish pilchard dish is stargazy pie or starry gazy pie.

[edit] See also

• Sardine run
• Anchovy
• Fish as food
• Niboshi

[edit] References

[edit] External links

Wikimedia Commons has media related to: Sardines

[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