Sardine (food)

Sardine is a common name used to refer to various small, oily fish within the herring family of Clupeidae. The term sardine was first used in English during the early 15th century, and it may come from the Mediterranean island of Sardinia, around which sardines were once abundant.

Description

Sardines are small epipelagic fish that often migrate along the coast in large schools. They are an important forage fish for larger forms of marine life. They are also a popular food fish around the world. In addition to being served fresh, sardines are commonly canned, smoked, or pickled.

Nutritional Value

Sardines are rich in vitamins and minerals. They are one of the highest sources of essential omega-3 fatty acids on the planet. These fats are responsible for reducing inflammation and protecting the heart. Sardines are also a natural source of Vitamin D.

Culinary Uses

Sardines are consumed in many different ways around the world. In some regions, they are often served grilled, pickled, or smoked, while in others they are commonly canned in oil, water, or sauces. They are a staple in many types of Mediterranean cuisine, and are also popular in the cuisines of northern Europe, Africa, and Asia.

Sustainability

Sardines are considered a sustainable choice for seafood as they reproduce quickly and in large numbers. They are also low on the food chain, which means they contain fewer contaminants, such as mercury, compared to larger fish.

See Also

• Fish as food
• Seafood
• Canned fish
• Mediterranean cuisine

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