Sardine

"Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Italian island of Sardinia, around which sardines were once supposedly 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 are sardines, and larger fish are pilchards.

The FAO/ WHO Codex standard for canned sardines cites 21 species that may be classed as sardines. FishBase, a comprehensive database of information about fish, calls at least six species "pilchard", over a dozen just "sardine", and many more with the two basic names qualified by various adjectives.

Etymology

'Sardine' first appeared in English in the 15th century, a loanword from French ''sardine,'' derived from Latin ''sardina'', from Ancient Greek ''σαρδίνη'' (''sardínē'') or ''σαρδῖνος'' (''sardínos''), said to be from the Greek "Sardò" (''Σαρδώ''), indicating the island of Sardinia. Athenaios quotes a fragmentary passage from Aristotle mentioning the fish ''sardinos'', referring to the sardine or pilchard. However, Sardinia is about distant from Athens; Ernest Klein in his ''Etymological Dictionary of the English Language'' (1971) writes, "It is hardly probable that the Greeks would have obtained fish from so far as Sardinia at a time relatively so early as that of Aristotle."

The flesh of some sardines or pilchards is a reddish-brown colour similar to some varieties of red sardonyx or sardine stone; this word derives from ''σαρδῖον'' (''sardion'') with a root meaning 'red' and (according to Pliny) possibly cognate with Sardis, the capital of ancient Lydia (now western Turkey) where it was obtained. However, the name may refer to the reddish-pink colour of the gemstone sard (or carnelian) known to the ancients.

The phrase "packed like sardines" (in a tin) is recorded from 1911. The phrase "...packed up like ''sardines''..." appears in ''The Mirror of Literature, Amusement, and Instruction'' from 1841, and is a translation of "...encaissés comme des sardines" which appears in ''La Femme, le mari, et l'amant'' from 1829. Other early appearances of the idiom are "... packed together...like sardines in a tin-box" (1845), and "...packed...like sardines in a can..." (1854).

Genera

Sardines occur in several genera.
*Genus '' Dussumieria''
** Rainbow sardine (''Dussumieria acuta'')
** Slender rainbow sardine (''Dussumieria elopsoides'')
*Genus '' Escualosa''
** Slender white sardine (''Escualosa elongata'')
** White sardine (''Escualosa thoracata'')
*Genus '' Sardina''
**European pilchard (true sardine) (''Sardina pilchardus'')
*Genus '' Sardinella''
** Goldstripe sardinella (''Sardinella gibbosa'')
** Indian oil sardine (''Sardinella longiceps'')
** Round sardinella (''Sardinella aurita'')
** Freshwater sardine (''Sardinella tawilis'')
** Marquesan sardinella (''Sardinella marquesensis'')
*Genus '' Sardinops''
** South American pilchard (''Sardinops sagax'')

Although they are not true sardines, sprats are sometimes marketed as sardines. For example, the european sprat, ''Sprattus sprattus'', is sometimes marketed as the "brisling sardine".

Species

File:Sardina pilchardus Gervais.jpg, The European pilchard, ''Sardina pilchardus''
File:Sardinops sagax.jpg, In the 1980s the South American pilchard, ''Sardinops sagax'', was the most intensively fished species of sardine. Some major stocks declined precipitously in the 1990s (see chart below).
File:Sardinops sagax caerulea.png, The Pacific sardine, ''Sardinops sagax caerulea''

Feeding

Sardines feed almost exclusively on zooplankton, "animal plankton", and congregate wherever this is abundant.

Fisheries

Typically, sardines are caught with encircling nets, particularly purse seines. Many modifications of encircling nets are used, including traps or fishing weirs. The latter are stationary enclosures composed of stakes into which schools of sardines are diverted as they swim along the coast. The fish are caught mainly at night, when they approach the surface to feed on plankton. After harvesting, the fish are submerged in brine while they are transported to shore.

Sardines are commercially fished for a variety of uses: for bait; for immediate consumption; for drying, salting, or smoking; and for reduction into fish meal or oil. The chief use of sardines is for human consumption, but fish meal is used as animal feed, while sardine oil has many uses, including the manufacture of paint, varnish, and linoleum.

As food

Sardines are commonly consumed by humans. Fresh sardines are often grilled, pickled, smoked, or preserved in cans.

Sardines are rich in vitamins and minerals. A small serving of sardines once a day can provide 13% of vitamin B₂; roughly one-quarter of niacin; and about 150% of the recommended daily value of vitamin B₁₂. 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, and potassium, and some trace minerals including iron and selenium.

Sardines are also a natural source of marine omega-3 fatty acids, which may reduce the occurrence of cardiovascular disease. Regular consumption of omega-3 fatty acids may reduce the likelihood of developing Alzheimer's disease. These fatty acids can also lower blood sugar levels. They are also a good source of vitamin D, calcium, vitamin B12, 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.

History

History of sardine fishing in the UK

Pilchard fishing and processing became a thriving industry in Cornwall, England from around 1750 to around 1880, after which it went into decline. Catches varied from year to year, and in 1871, the catch was 47,000 hogsheads, while in 1877, only 9,477 hogsheads. A hogshead contained 2,300 to 4,000 pilchards, and when filled with pressed pilchards, weighed 476 lbs. The pilchards were mostly exported to Roman Catholic countries such as Italy and Spain, where they are known as ''fermades''. The chief market for the oil was Bristol, where it was used on machinery.

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

HOME


Content is Copyleft
Website design, code, and AI is Copyrighted (c) 2014-2017 by Stephen Payne


Consider donating to Wikimedia



As an Amazon Associate I earn from qualifying purchases