Sardine

Sardines are a group of small, oily fish within the herring family, Clupeidae. They are commonly served in cans, but fresh sardines are often grilled, pickled, or smoked.

Overview[edit | edit source]

Sardines are named after the Mediterranean island of Sardinia, where they were once abundant. The term can refer to a number of different species within the herring family, including pilchards, sprats, and herrings. They are found in many parts of the world and are a popular food source due to their high nutritional value and availability.

Nutrition[edit | edit source]

Sardines are rich in vitamins and minerals. A small serving of sardines once a day can provide up to 13% of the RDA (Recommended Daily Allowance) of vitamin B2, roughly one-quarter of the RDA of niacin, and about 150% of the RDA 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, potassium, and some trace minerals including iron and zinc.

Fishing and sustainability[edit | edit source]

Sardines are a sustainable choice for fish consumption. They reproduce quickly and in large numbers. However, overfishing can deplete their populations. The Monterey Bay Aquarium's Seafood Watch program recommends sardines as a "Best Choice" for sustainability.

In popular culture[edit | edit source]

Sardines have been featured in various forms of media and popular culture. They are often used as a metaphor for crowded conditions, such as in the phrase "packed like sardines".

See also[edit | edit source]

Sardine Resources
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