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Sardines, or pilchards, are several types of small, oily fish related to herrings, family Clupeidae. Sardines are named after the Mediterranean island of Sardinia, around which they 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 inches (Template:Convert/cm)Template:Convert/test/A are sardines, and larger ones 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.
- Genus Dussumeria
- Genus Escualosa
- Genus Sardina
- European pilchard (true sardine) Sardina pilchardus
- Genus Sardinella
- Genus Sardinops
Sardines as foodEdit
Sardines are rich in nutrients. They are commonly sold canned, but fresh sardines are often grilled, pickled or smoked.
Sardines are rich in omega-3 fatty acids, which reduce the occurrence of cardiovascular disease. Recent studies suggest that regular consumption of omega-3 fatty acids reduces the likelihood of developing Alzheimer’s disease. These fatty acids may also help lower blood sugar levels a small amount. They are also a good source of vitamin D, calcium, B12, and protein.
- Main article: Sardines - Animals and man
Other behavior of note Edit
- ↑ includeonly>"What's an oily fish?", Food Standards Agency, 2004-06-24.
- ↑ (2009). Sardine. The Good Food Glossary. BBC Worldwide. URL accessed on 2009-11-01.
- ↑ FAQs. Seafish. URL accessed on 22 February 2010.
- ↑ includeonly>Robin Stummer. "Who are you calling pilchard? It's 'Cornish sardine' to you...", The Independent, 17 August 2003. Retrieved on 2009-11-01.
- ↑ <includeonly>[[Category:Pages with broken references]]</includeonly><span class="citeerror">Cite error: Invalid <code><ref></code> tag; no text was provided for refs named <code>codex</code></span>
- ↑ Kris-Etherton et al (November 2002). Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease. Circulation 106 (21): 2747–2757.
- ↑ Sharon Johnson. Oily brain food ... Yum. The Mail Tribune. URL accessed on 2009-11-01.
- ↑ Omega-3 fatty acids, fish oil, alpha-linolenic acid: MedlinePlus Supplements. URL accessed on 2010-01-22.
- ↑ Vitamin D and Healthy Bones. New York State Health Department. URL accessed on 2009-11-01.
- ↑ includeonly>"Mercury Levels in Commercial Fish and Shellfish", U S Food and Drug Administration, 5 July 2009. Retrieved on 2009-11-01.
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