Talk:Sardine

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Sardine Queen[edit]

I was looking here for information regarding the reference in a Spanish spell to "the sardine queen" I'm unsure if the reference meant to an actual queen of the fishy sardines, or if referred to Sardinia or something. Any thoughts? —The preceding unsigned comment was added by 203.114.146.222 (talk • contribs) 20:32, 4 July 2005 (UTC-7)

Expand[edit]

This is an extremely important fish, globally. It warrants a larger article. CyberAnth 05:36, 8 December 2006 (UTC)[reply]

And you can eat its spine :D (Mad Gouki (talk) 23:41, 19 November 2007 (UTC))[reply]

This could still really use expansion, there is a lot about the fish as food and as game but nothing at all about the biology. We're told what type of net to use to catch them, but not even what depth or environment they're found in. 2001:470:1F04:3DF:0:0:0:2 (talk) 19:48, 21 July 2012 (UTC)[reply]

Uses[edit]

How are sardines usually consumed? A lot of us (me for example) have no experience with them. 68.42.98.97 (talk) 00:05, 4 July 2008 (UTC)[reply]

They are commonly eaten directly from the can or used to supplement another food (like on top of a salad). FearNotMan (talk) 20:45, 5 July 2008 (UTC)[reply]

selecting sardines[edit]

how do you tell if sardines are clean? i understand some sardines are slaughtered, cleaned and then cooked in that order while others happen to be cooked alive, and remain whole akin to lobster, a detestable manner which i find to be unsanitary and inhumane. how would i go about inspecting them before making a puchase? should i look for certain ingredients or packing information?63.192.20.149 (talk) 01:20, 18 July 2008 (UTC)[reply]

I don't think sardines are usually cooked at all... they don't appear to be and most non-breaded seafood is not cooked before packageing, I can't see why sardines would be pre-cooked. —Preceding unsigned comment added by 205.174.165.150 (talk) 15:47, 16 December 2008 (UTC)[reply]
As far as I know, most sardines are cooked, but I'm not sure about when they are cooked with regard to their slaughtering and cleaning. Cleanliness is related to quality, in my opinion, and if they are skinless and boneless, then arguably they have been more thoroughly cleaned. informedbanker (talk) 20:08, 27 September 2009 (UTC)[reply]
In factory ships I believe they are stunned, slaughtered first. --92.8.52.145 (talk) 05:02, 24 November 2009 (UTC)[reply]

I'd been feeling a bit sour lately, then I came across the above nonsense. I laughed until my belly hurt. —Preceding unsigned comment added by 74.47.122.20 (talk) 22:57, 8 May 2010 (UTC)[reply]

Sardine Run in South Africa[edit]

Every year Sardines migrate down the coast and back up again. It is sometimes referred to as the "Silver Tide", referring to the visible volumes of Sardines that move. I don't have the specifics, but have experienced it. Perhaps someone with more details could expand this section.

I just saw a documentary about the great Sardine Run off the coast of South Africa, Our World: Nature's Great Events, episode 4, The Great Tide. The documentary was narrated by Sir David Attenborough. Apparently, the Sardine run does not occur every year and is contingent upon precipitous ocean currents. A typical sardine run will include around 500 million sardines. BlueRobe (talk) 06:22, 8 August 2010 (UTC)[reply]

Article scope and structure[edit]

Cross-posted between WikiProjects Fishes, Fisheries and Fishing and Food and drink.

I have some information to add to the article Sardine. I have both scientific, commercial and cultural-related edits to make but my obstacle is that the article is a a bit of a mess and would like to know about your opinion on what is the best approach to take. To be as simple as possible, the article as it is now have an intoduction discussing the commercial use of the Sardines; a section in the form of a list concerning the scientific classification; another one called 'Sardine in popular culture' (a bizarre mix of sardine's cans and art, sardines in countries' culture and a history of fishing per country) and finally comes the tiny 'nutrition' section. I hope you've already got the picture of the mess.

So, what can be done with that article? My opinion is to split the article but I prefer to hear about other alternatives, if there are any. -- FayssalF - Wiki me up® 10:20, 13 March 2009 (UTC)[reply]

Take a look at saffron for an example of an article that deals with multiple aspects of a living organism. Content forking should usually be done due to size issues, not merely because there are many different aspects of one topic.
Peter Isotalo 12:51, 13 March 2009 (UTC)[reply]
Thanks Peter. And [Saffron] is a featured article indeed. I'll have a look at it. -- FayssalF - Wiki me up® 12:59, 13 March 2009 (UTC)[reply]

aliment[edit]

This isn't an idiomatic English word. —Preceding unsigned comment added by 80.189.103.145 (talk) 19:16, 16 March 2009 (UTC)[reply]

Yes it is! But perhaps you've led a sheltered life. Fredsie (talk) 14:28, 24 July 2009 (UTC)[reply]

SARDINE FAMILY[edit]

Hi Would or Could a "SKIPPER" fish , be classed as a Sardine ? —Preceding unsigned comment added by 41.246.159.120 (talk) 07:34, 19 October 2009 (UTC)[reply]

If by "skipper" you mean Saury then no, they're in the Scomberesocidae family, while sardines are in the Clupeidae family. — raeky (talk | edits) 08:34, 19 October 2009 (UTC)[reply]

Cholesterol if packed in oil?[edit]

The article currently states that, if packed in oil (and typically sardines are), then they are high in cholesterol. My general understanding is that cholesterol only occurs in animal fat, so that sardines packed in olive oil would not contribute additional cholesterol. On the other hand, my 3.75-ounce package of Season brand sardines is labeled as containing 56 milligrams of cholesterol (28 milligrams for each of two servings), which amounts to 0.28% of the total 20 grams of fat. So anyway, I don't think the article as it stands warning about cholesterol in olive oil is correct.

Jabeles (talk) 17:25, 4 July 2010 (UTC)[reply]

Cholesterol if packed in oil[edit]

Brunswick lists exactly the same cholesterol content per 96g for both packed in spring water and packed in soybean oil - 115mg. I agree with your summation that that proviso needs to be deleted.

in water: http://caloriecount.about.com/calories-brunswick-sardines-spring-water-i96176 in oil: http://caloriecount.about.com/calories-brunswick-sardines-soybean-oil-i96175 190.213.76.219 (talk) 01:47, 26 July 2010 (UTC)Vernon190.213.76.219 (talk) 01:47, 26 July 2010 (UTC)[reply]

Agreed... the examples cited in the article (http://nutritiondata.self.com/facts/finfish-and-shellfish-products/4114/2 and http://nutritiondata.self.com/facts/finfish-and-shellfish-products/4115/2) have 212mg cholesterol per 149g for the ones canned in oil and 54mg cholesterol per 89g for the ones in tomato sauce, which is well within the amount of seasonal change in nutritional value due to diet, etc. Will remove from the article. Cha5on (talk) 00:28, 13 August 2010 (UTC)[reply]

Also noting that it was previously claimed that canned sardines have more cholesterol. A claim that the sardine canning process makes the fish gain cholesterol needs some stronger support than nutritional information of two varieties of canned sardines from different geographical regions. Cha5on (talk) 00:39, 13 August 2010 (UTC)[reply]


Stavanger[edit]

"Until the discovery of oil fields in the fishing areas, sardine canning was the main activity of the city of Stavanger. Today, only a sardine museum remains among the refineries in Stavanger."

The brislings used for canning were, and still are, fished in the fjords, not near any oil fields. The canning declined in the 60's, before development of the oil industry. And there has only ever been one refinery in the Stavanger area, and it was closed in 2000. --152.94.81.177 (talk) 20:21, 5 December 2010 (UTC)[reply]

What's the etymology of sardine?[edit]

from Sardinia??? Böri (talk) 12:57, 13 April 2012 (UTC)[reply]

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