Sardines are an excellent source of vitamins and minerals essential for long-term growth and development, such as vitamins B1, B3, and Phosphorus. [7] 5. Maintains Bone Health And there are a multitude of reasons for this, including the fact that this delicious delicacy is pumped full of Omega 3 Fatty Acids, is rich flavor, and super healthy for you. You can source canned sardines virtually everywhere you go in the world, but it is not always possible to find fresh ones. Raw vs. Cooked

Gaughan D, Di Dario F, Hata H (2018). " Sardinops sagax". IUCN Red List of Threatened Species. 2018: e.T183347A15602965 . Retrieved 11 December 2018. Contrary to popular belief, sardines’ health benefits are plentiful and significant. Consider making sardines a regular part of your diet with these 13 surprising health benefits of sardines you’d probably wish you’d known earlier. 1. Rich in ProteinSardines have been a central part of the local cuisine in countries like India, the Philippines, Portugal, and parts of the Mediterranean for centuries. The fish is a great source of omega-3 fatty acids , which reduce the risk of heart disease and the likelihood of behavioral problems. Key Point: Both fresh and canned sardines are very nutritious, convenient, and good for health. 5 Tasty Ways To Eat Sardines However, omega-6 fatty acids have an essential pro-inflammatory effect. Our body requires these inflammatory processes from time to time, but the modern diet has skewed the delicate balance between omega-3 and 6. 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. [6] One criterion suggests fish shorter in length than 15cm (6in) are sardines, and larger fish are pilchards. [7]

Sardine bones may cause stomach irritation or can even puncture the intestines, creating a life-threatening emergency. Species Fact Sheet: Dussumieria acuta". FAO. Archived from the original on 13 December 2012 . Retrieved 10 August 2018. 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 ( sardĩon) with a root meaning 'red' and 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. [12] [13] Fresh foods are usually preferable to processed ones, and this is the case here too. Overall, fresh sardines are the better choice if they are available.Since 1997, sardines from Cornwall have been sold as 'Cornish sardines', and since March 2010, under EU law, Cornish sardines have Protected Geographical Status. [79] The industry has featured in numerous works of art, particularly by Stanhope Forbes and other Newlyn School artists.

Santos M, Hata H, Villanueva JA, Parido L, Lanzuela N, Gapuz AV, Deligero R, Belga PB, Alcantara M, Buccat FGA, Doyola MC, Gatlabayan LV, Lopez G, Tambihasan AM (2017). "Hasselt's Sprat – Dussumieria acuta". IUCN Red List of Threatened Species. 2017: e.T18124721A46663954. doi: 10.2305/IUCN.UK.2017-3.RLTS.T18124721A46663954.en. Sardines are abundant in the Atlantic, Pacific, and Mediterranean seas. They feed on plankton only, which means they don’t contain the high levels of mercury that other fish do.

Reference

Sardines are probably best known for being an oily fish and therefore a good source of omega-3 fatty acid, an essential fatty acid that the body must get from food as it cannot make it by itself. Froese, Rainer; Pauly, Daniel (eds.) (2012). " Sardinella gibbosa " in FishBase. April 2012 version. Journal of the American Geriatrics Society: “The Relationship of Vitamin B12 and Sensory and Motor Peripheral Nerve Function in Older Adults.” Main article: Sardines as food Exhibit of a woman canning sardines at the Maine State Museum in Augusta; sardines are a component of the economy of Maine.

The word '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 ( sardĩnos), [9] possibly from the Greek Σαρδώ ( Sardō) ' Sardinia'. Athenaios quotes a fragmentary passage from Aristotle mentioning the fish σαρδῖνος ( sardĩnos), referring to the sardine or pilchard. [10] However, Sardinia is over 1000 km from Athens, so it seems "hardly probable that the Greeks would have obtained fish from so far as Sardinia at a time relatively so early as that of Aristotle." [11]Owing to proximity with Sardinia, both the northern and southern regions of Italy claim main courses or appetizers with sardine fish as a primary ingredient. Sicily's regional dish, pasta con le sarde, is a spaghetti or bucatini entree with sardines, fennel seed, saffron, raisins, garlic, onion, olive oil, white wine, lemon juice, pureed tomato, toasted breadcrumbs, and crushed almonds. In Venice, sardines in saor is an antipasto that consists of sardine steaks marinated in white wine, raisins, and vinegar, subsequently covered in flour and fried in olive oil, then garnished with parsley, onions, crushed almonds, and raisins. Australian Government, Australian Fisheries Management Authority (2014-11-14). "Australian sardine". www.afma.gov.au . Retrieved 2021-10-08.