Sardines

Sardines or 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. They are commonly served in cans, but fresh ones are often grilled, pickled, or smoked. Sardines are related to herrings, both in the family Clupeidae. 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. One criterion suggests fish shorter in length than 6" (15 cm) are sardines, and larger ones pilchards.