Everything about Sardine totally explained
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Sardines, or
pilchards, are a group of several types of small,
oily fish related to
herrings, family
Clupeidae. Sardines were named after the island of
Sardinia, where they were once in abundance.
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's classed as a sardine, and if larger than 4 inches it's classed as a pilchard. The
FAO/
WHO Codex standard for canned sardines cites 21 species that may be classed as sardines; 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.
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.
Sardines (Sardinella Longiceps), locally called
maththi or
chala, is a favourite of Keralites. However, the fish is typically used fresh and canned sardines are not popular. Fried sardines are a much sought after delicacy. Keralites regard 'mathi' as an intelligence-boosting supplement. Chala is cheaper in Kerala (compared to larger fish like the Seer or Pomfret) making it a common man's delicacy. Chala, along with
tapioca, is a favourite food of Keralites. It is a pelagic fish, caught in fairly large quantities using a purse seine or a ring seine.
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 (q.v.
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.
Spain (Canary Islands)
In the
Timanfaya Volcanic National Park on
Lanzarote, a popular tourist menu is to eat sardines, freshly caught that morning, grilled over the
heat from a volcanic vent.
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).
Croatia
Fishing for sardela or sardina (
Sardina pilchardus) on the
Croatian
Adriatic coasts of
Dalmatia and
Istria is an ongoing activity tracing its roots back 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 many producers.
Healthy Food
Sardines are also healthy and considered a "brain food." These fish are rich in
omega 3 fatty acids, which can help maintain a healthy heart. Recent studies suggest that omega-3 fatty acids slow the progression of mild to moderate Alzheimer's disease. These fatty acids can also help control blood sugar level. Not only are sardines packed with omega-3 fatty acids, but they're also a good source of
vitamin D,
calcium and
B12.
Further Information
Get more info on 'Sardine'.
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