Sardines (also known as pilchards) are a nutrient-rich, small, oily fish widely consumed by humans and as forage fish by larger fish species, seabirds and marine mammals. Sardines are a source of omega-3 fatty acids. Sardines can be canned, pickled, Smoked fish, or eaten fresh.
The term sardine was first used in English during the early 15th century, and may come from the Mediterranean island of Sardinia, around which sardines were once abundant.
The terms sardine and pilchard are not precise, and what is meant depends on the region. The United Kingdom's Sea Fish Industry Authority, for example, classifies sardines as young pilchards.
Sardines are commercially fished for a variety of uses: bait, immediate consumption, canning, drying, salting, smoking, and reduction into fish meal or fish oil. The chief use of sardines is for human consumption. Fish meal is used as animal feed, while sardine oil has many uses, including the manufacture of paint, varnish, and linoleum.
Nutrition
Sardines are rich in
and
Dietary mineral. A small serving of sardines once a day can provide up to 13% of the RDA (recommended daily allowance) value of vitamin B
2, roughly one-quarter of the RDA of niacin, and about 150% of the RDA of vitamin B
12.
All B vitamins help to support proper
nervous system function and are used for energy metabolism, or converting food into energy.
Also, sardines are high in the major minerals such as
phosphorus, calcium,
potassium, and some trace minerals such as
iron and
selenium. Sardines are also a natural source of marine omega-3 fatty acids, which reduce the occurrence of cardiovascular disease.
Recent studies suggest the regular consumption of omega-3 fatty acids reduces the likelihood of developing Alzheimer's disease and can even boost brain function.
These fatty acids may also help lower blood sugar levels a small amount.
They are also a good source of
vitamin D,
, and
protein.
Because they are low in the food chain, sardines are very low in contaminants, such as mercury, relative to other fish commonly eaten by humans.
Canned sardines
Sardines are canned in many different ways. At the cannery, the fish are washed, their heads are removed, and then smoked or cooked, either by deep-frying or by steam-cooking, after which they are dried. They are then packed in either
olive oil,
sunflower, or
soybean oil; water; or in a
tomato,
Chili pepper, or mustard sauce.
Canned sardines in supermarkets may actually be sprat (such as the European sprat) or Dussumieriidae. Fish sizes vary by species. Good-quality sardines should have the head and removed before packing.
Sardines are typically tightly packed in a small can which is scored for easy opening, either with a pull tab like that on a beverage can or with a key attached to the bottom or side of the can.
The close packing of sardines in the can has led to their metaphorical use in the term "packed like sardines" to describe any situation where people or objects are crowded tightly together such as in public transit (see crush load) or in buildings like nightclub. It has also been used as the name of a children's game, where one person hides and each successive person who finds the hidden one packs into the same space until only one is left out, who becomes the next one to hide.
Around the world
Australia
There is a sardine fishery in Australia harvesting the species
Sardinops sagax. The species occurs—in temperate waters, from inshore waters to the edge of the continental shelf, down to depths of about 200 metres—south from
Hervey Bay, in Queensland to
Shark Bay in Western Australia. Although there is a market for fresh fish for human consumption and fish processed as canned pet food, increasingly, it is mainly used to feed Southern bluefin tuna held in
.
Canada
The last remaining sardine packing plant in North America is in Blacks Harbour, New Brunswick. The Brunswick brand, which started as the Connors Brothers in the 1880s, produces sardines (actually, juvenile herring,
Clupea harengus) with many flavours.
[
][
] Brunswick claims to be the largest sardine producer in the world.
Canarias
In the
Timanfaya Volcanic National Park on
Lanzarote in the
Canary Islands, a popular tourist snack is freshly caught sardines grilled over the heat from a volcanic vent.
Croatia
Fishing for sardela or sardina (
Sardina pilchardus) on the coasts of
Dalmatia and
Istria began thousands of years ago. 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, many towns promote the age-old practice of fishing by
lateen sail boats for
tourism and on festival occasions. Today, industrial producers continue this tradition. Currently, the four factories of canned sardines are in
Rovinj,
Zadar,
Postira, and Sali (the latter founded in 1905). Several famous dishes made with sardines include, for instance,
komiška pogača (a pie with salted sardines and tomato sauce),
saur or
inšavor (sardines fried and then cooled, seasoned with olive oil, vinegar, garlic, black pepper and rosemary) and sardines roasted on stick from Sali,
dugi otok.
England
Pilchard (
Sardina pilchardus) 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.
[River Cottage: Gone Fishing 22/11/08] Since 1997, sardines from Cornwall have been sold as "Cornish sardines", and since March 2010, under EU law, Cornish sardines have Protected Geographical Status.
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.
France
Sardine fishing and canning is a traditional industry in
Brittany, where most French canneries remain. The area is known as the place where sardine canning was invented.
Douarnenez was the world's leading sardine exporter in the 19th century. The sardines are fried, dried, and then canned (this traditional process is labelled
préparées à l'ancienne), whereas in most other countries, processing consists of steam cooking after canning.
Greece
Small oily fish like sardines have been a staple of the Greek diet since antiquity. Popular especially during the summer months of July and August, and praised as a high-quality healthy food source of protein and Omega-3 fatty acids, sardines are mostly consumed grilled with lemon and garlic, or cured in salt and olive oil (παστές, pastés). Both dishes are standard items in Greek-style seaside "taverna" restaurants, or in smaller establishments served as a treat (μεζές,
meze) usually accompanied by
ouzo. This does not leave out other ways of cooking sardines with local recipes and varieties.
The place most associated with sardines and their consumption as ouzomeze (ουζομεζές i.e. meze treat with ouzo) is the island of Lesvos. A fine kind of the fish called papalina thrives in the island's wide bay of Kalloni, and ouzo production has been a long tradition in the area of Plomari. A handful of manufacturers of Lesvos produce and export canned sardines, considered a local delicacy.
"Sardine festivals" are celebrated during summertime in Lesvos, as well as in many fishing communities elsewhere in Greece, which emphasize folklore aspects of traditional life and music, and allow for various amounts of fish consumption.
India
The sardine is a favorite food of the people of
Karnataka,
Kerala,
Andhra Pradesh,
Tamil Nadu and
Goa. The fish is typically eaten fresh, and canned sardines are not popular. Fried sardines are a much sought-after delicacy. They are called
mathi (Malayalam: മത്തി)(
Tamil language: மத்தி) or
chāla (Malayalam: ചാള) (
Tamil language: சாளை) in
Kerala and
Tamil Nadu . In Andhra Pradesh, they are called
kavallu amongst the fishing community. In West Bengal, they are called
khoira (
Bengali alphabet: খয়রা). People from coastal Karnataka and Goa call them
tarle (
Konkani language) or
bhootai (
Tulu language). Sardines are cheaper in India than larger fish like
seer fish or
pomfret, making them a low-cost delicacy. They are consumed in various forms, including deep-fried and pan-fried preparations, or made into
curry of various types.
Italy
Owing to proximity with
Sardinia, both the northern and southern regions of Italy claim main courses or appetizers with sardine fish as a primary ingredient.
Sicily's regional dish,
pasta con le sarde, is a
spaghetti or
bucatini entree with sardines, fennel seed, saffron, raisins, garlic, onion, olive oil, white wine, lemon juice, pureed tomato, toasted breadcrumbs, and crushed almonds. In
Venice,
sardines in saor is an
antipasto that consists of sardine steaks marinated in white wine, raisins, and vinegar, subsequently covered in flour and fried in olive oil, then garnished with parsley, onions, crushed almonds, and raisins.
Japan
File:Niboshipackage.JPG|Dried niboshi (sardines) in and out of the package, used in Japanese cooking
File:Young of sardines rice,Yaizu-city,Japan.JPG|Young sardines on rice
File:Mezashi by Kossy@FINEDAYS in Tokyo.jpg|Sardines with lemon
File:Wakame and fish.jpg|A Japanese dish with garlic, wakame, soy sauce, and "oil saldina"
Morocco
Morocco is the largest canned sardine exporter in the world and the leading supplier of sardines to the European market. 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. Famous
Moroccan cuisine include Moroccan fried stuffed sardines and Moroccan sardine balls in spicy tomato sauce.
Norway
Until the discovery of
petroleum 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.
Peru
Peru has a long history of direct human consumption of
Engraulis ringens and other sardines, reaching into ancient cultures, including Chimú culture,
Paracas culture,
Pachacamac, and most importantly the oldest known civilization in the Americas, the Caral-Supe civilization, which was based almost completely on
E. ringens consumption. Nonetheless, since the 1950s, the overwhelming destination for captured
E. ringens (anchoveta or Peruvian sardine) has been as the principal input for reduction fishery in the production of
fishmeal and
fish oil, with minuscule quantities destined for direct human consumption. Due to a combination of environmental and regulatory effects, since 2000, the Peruvian catch has ranged from 9.58 million metric tons (MT) to a low of 5.35 million MT, with the reported 2009 catch concluding at 5.35 million MT.
[ Alt URL] In recent years, direct human consumption (local and for export) has reached about 110,000 MT (about 2% of catch) due to evangelical promotion of health, environmental, and economic benefits, such as
Mistura 2010, coupled with government and NGO activities, e.g.
www.anchoveta.info, and private-sector offers from local supermarkets.
Philippines
Known mainly as "sardinas" regardless of the actual species, sardines are a staple especially of lower-class families in the Philippines due to their relatively cheap prices. They are also commonly used as relief goods in times of disaster. Sardines are among those fished by coastal communities, such as those who live in
Manila Bay.
File:Sardine fish being dried under the Sun from Rosario, Cavite, Philippines.jpg|Sardine fish being dried under the Sun in Cavite, Philippines
Portugal
Sardines play an important role in Portuguese cuisine and 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, June 13, when Portugal's biggest popular festival takes place in
Lisbon, 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 tradition of eating grilled sardines (
sardinhas assadas).
File:Grilled Sardines 5.50€ Marisqueira O Varino Nazaré (3785526688).jpg|Portuguese grilled sardines on lettuce, with potato
File:Gegrille Sardinen.jpg|Grilled sardines with tomato and potato, Portugal
File:Sardinhas_assadas.jpg|Grilled sardines with potato and salad, Portugal
Spain
On the Atlantic coast, fried sardines are commonly served as
tapas with drinks or as the first course of a meal. On the Mediterranean coast, grilling is more common. In Spain, sardine canning processes have been described since the 19th century, with the first mass production factories established in
Isla Cristina and
Ayamonte in 1888, in response to those previously set up in Vila Real de Santo António (Portugal) primarily for canning sardines (and tuna).
Overfishing of this species is bringing it closer to the danger of extinction in the Iberian Peninsula.[3]
File:Espeto de Sardinas ya emplatado.jpg|Sardines with lemon, Spain
File:2014 03 19 397 Eingelegte Fische.jpg|Pickled sardines at a market on the Spanish island of Majorca
Turkey
Sardines (
sardalya in
Turkish language), a delicacy in Turkish cuisine, are very commonly found in fish markets throughout coastal western regions of Turkey. They are generally prepared grilled or steamed in ovens, most commonly served as a main course alongside alcoholic beverages, most notably
rakı, the archetypal Turkish liquor. Particularly in the
Gallipoli peninsula and in the
Aegean Region of
Turkey, sardines are oven-cooked rolled in grape leaves. They are also canned especially in factories in coastal cities such as
Istanbul,
Gelibolu, Çanakkale, Bandırma, Karadeniz Ereğli,
Ordu, and
Trabzon.
United States
In the United States, the sardine canning industry peaked in the 1950s. Since then, the industry has been on the decline. The last large sardine cannery in the United States, the Stinson Seafood plant in
Prospect Harbor,
Maine, closed its doors on April 15, 2010, after 135 years in operation.
During the COVID-19 pandemic, sardines and other tinned fish enjoyed a resurgence, including the establishment of boutique manufacturers.
File:Sadinas tomate - Tapas.JPG|
File:Sardines in olive oil & tomato sauce.JPG|Sardines in olive oil and tomato sauce
File:Pilchards - "Cornish Sardines" - geograph.org.uk - 73778.jpg|Cornish pilchards salted and packed in crates for shipping to Italy
See also
External links
