National Sardines Day - Nov 24th
The term sardine was first used in English during the beginning of the 15th century,
possibly coming from the Mediterranean island of Sardinia where there was an abundance of sardines.
Sardines are a great source of vitamins and minerals.
Sardines are related to herrings. While we might be most familiar with sardines packed in cans, some enjoy fresh sardines grilled. This small fish can also be pickled and smoked, too.
When canned, they can be packed in water, olive, sunflower or soybean oil or tomato, chili or mustard sauce.
The terms 'sardine' and 'pilchard' are not precise ... One criterion suggests fish shorter in length than 6 inches (15 cm) are sardines, and larger ones pilchards.
The FAO/WHO Codex (a collection of international food safety standards) cites 21 species that may be classed as sardines.