Sardines

Sardine is a word that can mean different fish. Sometimes it is used to mean a young Pilchard; sometimes what is labelled as a Sardine may actually be a Sprat or a Herring.

There are at least six different kinds of fish that will be sold as Sardines:

• Pilchard (Sardinia pilchardus): true Sardines;
• Rainbow Sardine (Dussumieria acuta) & Slender Rainbow Sardine (Dussumieria elopsoides);
• White Sardine (Escualosa thoracata) & Slender White Sardine (Escualosa elongata);
• Round or Spanish Sardine (Sardinella aurita);
• South American Pilchard (aka Pacific Sardine, California Sardine, Chilean Sardine) (Sardinops sagax);
• Brisling Sardine (Sprattus Sprattus.)

In North America, young Herring are also considered Sardines once they are canned. The Herring, though, aren't considered as tasty by Sardine connoisseurs as Pilchard Sardines are, but the Herring Sardines will be far cheaper in North America. Most Herring are sold as "Sardines" when they are caught at 3 to 5 inches long (7 to 13 cm.)

For the most part, though, any of the fish called a "Sardine" will be a small fish, averaging 4 1/2 to 7 1/2 inches (12 to 20 cm), and can be used interchangeably (pace Pilchard fans.) They will all be small, silvery fish that live in schools, and all have oily flesh.

Tinned Sardines are sold packed in either olive oil, vegetable oil, or a mustard sauce or a ketchup sauce.

Pilchards

Pilchards are the original and the true Sardine.

They used to be the biggest catch off the coast of Cornwall, England, but stocks declined at the start of the 1900s.

They are usually only available fresh near fishing ports; otherwise they are sold canned.

They are very oily and very strong tasting.

When fresh (i.e. untinned), they stand up well to grilling and frying, which are considered the best ways to cook them.

Brisling

Brislings (aka Bristlings) have been sold tinned from Norway under the King Oscar name since 1902. They are now also sold under other brand names, and come packed in a variety of sauces.

They are smaller and more delicate than other sardines. They are caught when fully mature, about two years old, to ensure more body fat on them.













Sardines can be dredged in flour and fried, or grilled/barbequed.

Fresh Sardines go stinky very fast. Many people can't stand the smell of Sardines, but those who don't like the tinned are often surprised to find themselves liking the fresh, barbequed ones.

To barbeque/grill fresh Sardines, allow 3 1/2 pounds (1.5 kg) for 4 people. Wash, and if not cleaned, clean and wash. Dry with paper towel, sprinkle with salt, cover with plastic wrap and set in fridge for an hour. Then rinse, pat dry again, coat with olive oil. At this point, you can refrigerate again until needed, but bring to room temperature half an hour before needed. To cook, simply cook on hot barbeque for about 3 minutes each side.

Romans preserved Sardines in oil and salt.

There is a possibility that plans for tinning sardines were being formed as early as 1809 by the Millet company in Port-Louis, Morbihan, France, but it does not appear that these early plans came to fruition. [1]

It was Pierre-Joseph Colin (14 September 1784 - 18 July 1848) who seems to have first tinned them around 1820 at his vegetable canning factory in Nantes, France. [3] In the 8 June 1822 edition of "Le Journal de Nantes et de la Loire Inférieure", a writer called the new product an "invention précieuse." In 1824, Colin opened a new factory at 9 rue des Salorges to handle the demand for the sardines. By 1835, his factory was producing about 36,000 tins of pilchards a year. He continued to also produce other canned food products such as vegetables.

American canning started in Maine in 1860.

At the turn of the 1900s, Sardines were still considered a luxury.

American fishing of Pacific Sardines didn't begin until the start of the 20th century.

"A modest milestone toward grocery reconversion is marked by the arrival of the first postwar shipment of the Norwegian Bristling sardines here out of Stavanger. Bristlings are sprats, the smallest of the herrings, five inches being the maximum length. A delicate fish it is, abundant in many parts of Europe and used there both fresh and smoked. The Bristlings are so tiny, so tender, the skin is left on, the bones are left in. The fish are split, cleaned, beheaded, and packed in oil with the flavor of Norwegian Sild sardines, the three and three-fourths-ounce tins selling for 22 cents at Charles and Company, 340 Madison Avenue." -- Paddleford, Clementine (1898 - 1967). Food Flashes Column. Gourmet Magazine. April 1946.

""The cooking, then the preservation in olive oil, confers on these fish such a definitive improvement in their gustatory value that the sardine in oil becomes better than a fresh sardine." [2]

The name Sardine probably originated from the catches of young Pilchards caught off Sardinia, Italy.

Also called:

See Also: Herring

Other entries for: Sardines
Sardines

Other entries for: Fish
Anchovy, Blue Fish, Eels, Fish Worms, Fugu, Grey Mullet, Herring, Mahimahi, Mola Mola, Pink Fish, Poutine, Shellfish, Swordfish, Tuna, Vesiga, White Fish, White Seabream, Yellowtail Jack, Yellowtail Rockfish, Yellowtail Snapper, Zander

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