Sardines, which are also known as pilchards, are a variety of different fish within the herring family. They are small and oily, and the name is believed to have originated from the island of Sardinia in the Mediterranean, where the fish were once common. Whether a fish is a sardine or a pilchard can vary from country to country, and can actually be used to refer to the same fish at different ages.
Sardines are a common food fish, commonly canned but they can also be eaten fresh. They are high in both vitamins and minerals, and tend to be low in contaminants. this is because they are low on the food chain; those higher up it may have consumed large quantities of lower species, concentrating the contamination. As with many commercial fish, they have been heavily harvested, sometimes too much so.
Canned sardines can be preserved in many different liquids, like most canned fish. Oils, such as olive oil, water and sauces are all popular. Canned sardines can be eaten as is. Fresh sardines can be grilled, and they are also pickled, in brine and vinegar, and smoked.
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