There is actually no such fish as a sardine. What we call sardines are actually small or immature fishes in the herring family (Clupeidae). What are called sardines in northern European countries may be sild or brisling (types of herring). Likewise, in the northeastern United States, sardines may be other types of small herring. In France or Portugal, sardines are likely to be pilchards. In addition, it is not uncommon for any host of small, oily, silvery, edible fishes (non herring) to be referred to as sardines. Sardines travel in large schools along coastlines throughout the world. They got their name from the canning process that was first developed in Sardinia ( an island near Italy).





Sardines are typically packed in oil or water. If served fresh, they may be prepared grilled, broiled, fried, salted, smoked, or served in a variety of sauces. They are a good source of protein and are low in saturated fat. They are also high in Omega 3 fatty acids, which are considered to be heart healthy. Sardine oil is used primarily as a lubricant and in some soap products.





Interesting, the word sardine is regularly used to indicate a condition of being packed into something (as sardines are in a can). For example:





*We felt like sardines on the train.


*At the sleepover, all of my friends were sardined on the floor because we had but one bed.