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'. Froese, Rainer; Pauly, Daniel (eds.) (2012). " Sardinella lemuru " in FishBase. April 2012 version. Join the Traditional Foods Kitchen Academy (Optional Paid) - For more detailed videos, live streams, and exclusive members-only perks, join my YouTube membership community.

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] These are no ordinary cans of sardines. Sourced from the Norwegian fjords, and the coastal regions of Norway, the wood-smoked delicate flavor of these sardines make them a favorite for sardine lovers around the world. These sardines (official species is sardina pilchardus) are sourced from the the eastern or central waters of the Atlantic ocean.Fishing for sardines in Cornwall is like being on “a roller coaster” according to WillTreneer, skipper of theLyonessefishing vessel.

You might be wondering why you would want to eat sardines? For starters, they are very high in vitamins and minerals. Sardines are an excellent source of vitamin B12, which keeps our nerve and blood cells healthy, and of calcium, which plays a role in keeping our bones strong.

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Sardius, Sardine". Vine's Expository Dictionary of NT Words (1940), hosted at StudyLight.org . Retrieved 28 March 2018. Sardines are one of the most nutritious sources of food on the planet. Their short life span and small bodies ensure that they do not absorb the mercury that other large canned fish are susceptible to. High in omega oils, vitamin B12, vitamin D, B3, Protein, Potassium, Selenium, Phosphorus, Iron, Copper, and Iodine, they provide a perfect supplement to any diet. The Season brand cans are easy to carry and open. There is no mess and the smell is a light pleasant aroma of sardines without overpowering the senses. You can also use this for cooking or just adding it as an ingredient for a sandwich. 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 The Cottage Bonnet". The Mirror of Literature, Amusement, and Instruction: Containing Original Papers (1075): 155. 4 September 1841.