Canned sardines

Sardines are a nutrient-rich fish widely consumed by humans. They are commonly served in cans, but fresh sardines are often grilled, pickled, or smoked.

Sardines, or pilchards, are several types of small, oily fish related to herrings, family Clupeidae. The term sardine was first used in English during the early 15th century, and may come from the Mediterranean island of Sardinia, around which sardines 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 (15 cm) 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.

Sardines are commercially fished for a variety of uses: for bait; for immediate consumption; for canning, drying, salting, or smoking; and for reduction into fish meal or oil. The chief use of sardines is for human consumption, but fish meal is used as animal feed, while sardine oil has many uses, including the manufacture of paint, varnish, and linoleum.

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) value 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 such as iron and selenium. Sardines are also a natural source of marine omega-3 fatty acids, which reduce the occurrence of cardiovascular disease. Recent studies suggest the regular consumption of omega-3 fatty acids reduces the likelihood of developing Alzheimer's disease and can even boost brain function. These fatty acids may also help lower blood sugar levels a small amount. They are also a good source of vitamin D,calcium, and protein.

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