Difference between revisions of "Sardine" - New World Encyclopedia

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[[Image:Pacific sardine002.jpg|thumb|Sardines in the [[Pacific]]]]
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[[Image:2006 sardines can open.jpg|thumb|An open sardine can]]
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[[Image:2006 sardines plate flash.jpg|thumb|Sardines on a plate]]
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[[Image:Sardines 03 beach Torre del Mar.JPG|thumb|Grilled sardines]]
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:''For the hide and seek-like game, see [[Hide and seek]].''
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'''Sardines''' or '''pilchards''' are a group of several types of small [[oily fish]] related to [[herring]]s, family [[Clupeidae]].  Sardines were named after the island of [[Sardinia]], where they were once in abundance. <ref>
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{{cite web
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| url = http://www.bbcgoodfood.com/content/knowhow/glossary/sardine/
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| title = BBC Good Food
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The terms are not precise, and the usual meanings vary by region; for instance, to many people a "sardine" is a young [[European pilchard]]. The [[FAO]]/[[WHO]] Codex standard for canned sardines cites 21 species that may be classed as sardines;<ref name = "codex"/>  [[FishBase]], a comprehensive database of information about fish, lists at least six species called just "pilchard," over a dozen called just "sardine," and many more with the two basic names qualified by various adjectives.
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Canned "sardines" in [[supermarket]]s may actually be [[sprat]]s (such as the [[European sprat|"brisling sardine"]]) or [[herring|round herrings]]. The actual sizes of the fish canned varies by species. Good quality sardines should have the [[head]] and [[gills]] removed before packing.<ref name = "codex">
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{{cite web
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| url = http://www.codexalimentarius.net/download/standards/108/CXS_094e.pdf
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| title = CODEX STANDARD FOR CANNED SARDINES AND SARDINE-TYPE PRODUCTS CODEX STAN 94 –1981 REV. 1-1995
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| work = Codex Alimentarius
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| publisher = FAO/WHO Codex Alimentarius Commission
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| pages = 1-7
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</ref> They may be also [[eviscerate|eviscerated]] before packing (typically the larger varieties), or not; if not eviscerated they should be free of undigested or partially digested food or [[feces]]<ref name = "codex"/> (accomplished by holding the live fish in a tank for long enough that their digestive systems empty themselves). They may be packed in [[oil]] or some sort of [[sauce]].
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==Classification==
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*Genus ''[[Dussumeria]]''
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** [[Rainbow sardine|Rainbow sardine ''Dussumieria acuta'']]
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** [[Slender rainbow sardine|Slender rainbow sardine ''Dussumieria elopsoides'']]
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*Genus ''[[Escualosa]]''
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** [[Slender white sardine|Slender white sardine ''Escualosa elongata'']]
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** [[White sardine]] ''[[Escualosa thoracata]]''
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*Genus ''[[Sardina]]''
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**[[European pilchard]] (true sardine) ''[[Sardina pilchardus]]''
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*Genus ''[[Sardinella]]''
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** [[Round sardinella]] (gilt sardine, Spanish sardine) ''[[Sardinella aurita]]''
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*Genus ''[[Sardinops]]''
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** [[South American pilchard]] (Pacific sardine, California sardine, Chilean sardine, South African sardine) ''[[Sardinops sagax]]'' <small>(Jenyns, 1842)</small>
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== Sardine in popular culture ==
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Sardines are typically tightly packed in a small, flat [[tin can|can]], the lid of which is scored for easy opening either with a [[pull tab]], or a [[church key]] attached to the side of the can. Thus, it has the virtues of being an easily portable self-contained source of food, and often such things as [[sewing kit]]s or [[survival kit]]s are packed in a similar container
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<ref >
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{{cite web
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| url = http://www.thisnext.com/item/5FF56C72/25DE94DC/Survival-Kit-in-a-Sardine-Can
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| title = Survival Kit in a Sardine Can™
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</ref>.
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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 a [[bus]] or [[subway car]].
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===Croatia===
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Fishing for sardela or sardina (''Sardina pilchardus'') on the [[Croatia|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 latin-sail type boats for tourism and on festival occasions. Today this tradition is also continued by many producers.
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===[[Portugal]]===
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Sardines play an important role in [[Portugal|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 [[Anthony of Padua|Saint Anthony]]'s day, [[June 13|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'').
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===[[Spain]] (Canary Islands)===
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In the [[Timanfaya]] Volcanic National Park on [[Lanzarote]], a popular tourist menu is to eat sardines, freshly caught that morning, grilled over the [[Geothermal (geology)|heat]] from a volcanic vent.
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===[[United Kingdom]] (Cornwall)===
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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.  The industry has featured in numerous works of art, particularly by [[Stanhope Forbes]] and other [[Newlyn School]] artists.
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A traditional Cornish pilchard dish is [[stargazy pie]] or [[stargazy pie|stary gazy pie]].
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== Healthy Food ==
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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 are also a good source of vitamin D and calcium [http://www.health.state.ny.us/diseases/conditions/osteoporosis/vitd.htm].
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==References==
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<references/>
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* Bender, D. A., and A. E. Bender. 2005. ''A Dictionary of Food and Nutrition''. New York:  Oxford University Press. ISBN 0198609612.
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* Herbst, S. T. 2001. ''The New Food Lover's Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms. Barron's Cooking Guide''. Hauppauge, NY: Barron's Educational Series. ISBN 0764112589
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==See also==
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*[[Anchovy]]
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*[[Fish (food)|Fish as food]]
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==External links==
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*[http://www.gma.org/herring/harvest_and_processing/processing/sardine_cans.asp Examples of sardine can artwork] from the [[Gulf of Maine Aquarium]]
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[[Category:Life sciences]]
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[[Category:Animals]]
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[[Category:Fishes]]
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{{credit|Sardine|159281488}}

Revision as of 19:16, 11 October 2007


Sardines in the Pacific
An open sardine can
Sardines on a plate
For the hide and seek-like game, see Hide and seek.

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. [1]

The terms are not precise, and the usual meanings vary by region; for instance, to many people a "sardine" is a young European pilchard. The FAO/WHO Codex standard for canned sardines cites 21 species that may be classed as sardines;[2] FishBase, a comprehensive database of information about fish, lists at least six species called just "pilchard," over a dozen called just "sardine," and many more with the two basic names qualified by various adjectives.

Canned "sardines" in supermarkets may actually be sprats (such as the "brisling sardine") or round herrings. The actual sizes of the fish canned varies by species. Good quality sardines should have the head and gills removed before packing.[2] They may be also eviscerated before packing (typically the larger varieties), or not; if not eviscerated they should be free of undigested or partially digested food or feces[2] (accomplished by holding the live fish in a tank for long enough that their digestive systems empty themselves). They may be packed in oil or some sort of sauce.

Classification

Sardine in popular culture

Sardines are typically tightly packed in a small, flat can, the lid of which is scored for easy opening either with a pull tab, or a church key attached to the side of the can. Thus, it has the virtues of being an easily portable self-contained source of food, and often such things as sewing kits or survival kits are packed in a similar container [3]. 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 a bus or subway car.

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 latin-sail type boats for tourism and on festival occasions. Today this tradition is also continued by many producers.

Portugal

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).

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.

United Kingdom (Cornwall)

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. 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 stary gazy pie.

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 are also a good source of vitamin D and calcium [1].

References
ISBN links support NWE through referral fees

  1. BBC Good Food. BBC.
  2. 2.0 2.1 2.2 CODEX STANDARD FOR CANNED SARDINES AND SARDINE-TYPE PRODUCTS CODEX STAN 94 –1981 REV. 1-1995 (pdf). Codex Alimentarius pp. 1-7. FAO/WHO Codex Alimentarius Commission. Retrieved 2007-01-18.
  3. Survival Kit in a Sardine Can™. This Next.com. Retrieved 2007-01-18.
  • Bender, D. A., and A. E. Bender. 2005. A Dictionary of Food and Nutrition. New York: Oxford University Press. ISBN 0198609612.


  • Herbst, S. T. 2001. The New Food Lover's Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms. Barron's Cooking Guide. Hauppauge, NY: Barron's Educational Series. ISBN 0764112589

See also

External links

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