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====Peru====
====Peru====
Peru has a tremendously long history of direct human consumption of [[ Engraulis ringens]] and other sardines, reaching into ancient cultures including [[Chimú culture]], [[Paracas culture]], [[Pachacamac]], and most importantly the oldest known civilization in the Americas the [[Caral-Supe civilization]], which was based almost completely on [[ Engraulis ringens]] consumption. Nonetheless, since the 1950's the overwhelming destination for captured E. ringens (Anchoveta or Peruvian Sardine)has been as the principal input for reduction fishery in the production of [[fishmeal]] and [[fish oil]] with miniscule quantities destined for direct human consumption. Due to a combination of environmental and regulatory effects, since 2000, the Peruvian catch has ranged from 9.58 million metric tons (MT) to a low of 5.35 million MT, with the reported 2009 catch concluding at 5.35 million MT <ref>Ministry of Production, Peru (PRODUCE)</ref> [http://www.produce.gob.pe/portal/portal/apsportalproduce/internapesqueria?ARE=3&JER=444 E. ringens - Catch 2000-2009 (Spanish)]. In recent years, direct human consumption (local and for export) has reached approximately 110,000 MT (aprox 2% of catch) due to evangelical promotion of health, environmental, and economic benefits, such as [http://es.wikipedia.org/wiki/Feria_Gastron%C3%B3mica_Internacional_de_Lima Mistura 2010] coupled with government, NGO activities eg. [http://www.anchoveta.info www.anchoveta.info] and private sector offers from local supermarkets.
Peru has a tremendously long history of direct human consumption of [[ Engraulis ringens]] and other sardines, reaching into ancient cultures including [[Chimú culture]], [[Paracas culture]], [[Pachacamac]], and most importantly the oldest known civilization in the Americas the [[Caral-Supe civilization]], which was based almost completely on [[ Engraulis ringens]] consumption. Nonetheless, since the 1950's the overwhelming destination for captured E. ringens (Anchoveta or Peruvian Sardine) has been as the principal input for reduction fishery in the production of [[fishmeal]] and [[fish oil]] with miniscule quantities destined for direct human consumption. Due to a combination of environmental and regulatory effects, since 2000, the Peruvian catch has ranged from 9.58 million metric tons (MT) to a low of 5.35 million MT, with the reported 2009 catch concluding at 5.35 million MT <ref>Ministry of Production, Peru (PRODUCE)</ref> [http://www.produce.gob.pe/portal/portal/apsportalproduce/internapesqueria?ARE=3&JER=444 E. ringens - Catch 2000-2009 (Spanish)]. In recent years, direct human consumption (local and for export) has reached approximately 110,000 MT (aprox 2% of catch) due to evangelical promotion of health, environmental, and economic benefits, such as [http://es.wikipedia.org/wiki/Feria_Gastron%C3%B3mica_Internacional_de_Lima Mistura 2010] coupled with government, NGO activities eg. [http://www.anchoveta.info www.anchoveta.info] and private sector offers from local supermarkets.


====Portugal====
====Portugal====

Revision as of 18:07, 21 January 2011

"Pilchard" redirects here. For other uses, see Pilchard (disambiguation).
This article is about the fish. For the children's games, see Sardines (game).

Sardine
Scientific classification
Kingdom:
Animalia
Phylum:
Chordata
Class:
Actinopterygii
Order:
Clupeiformes
Family:
Clupeidae
Subfamily:
Clupeinae
Genus:
Sardina
Species:
S. pilchardus
Binomial name
Sardina pilchardus
Walbaum, 1792

Sardines, or pilchards, are several types of small, oily fish related to herrings, family Clupeidae.[1] Sardines were named after the Mediterranean island of Sardinia, where they once lived in abundance.[2]

The terms sardine and pilchard are not precise, and the usual meanings vary by region. Britain's Sea Fish Industry Authority for example classifies sardines as young pilchards.[3] One criterion suggests that fish shorter in length than 6 inches (15 cm) are sardines, and larger ones pilchards.[4] The FAO/WHO Codex standard for canned sardines cites 21 species that may be classed as sardines;[5] 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.

Taxonomy

Sardines as food

Sardines are rich in nutrients. They are commonly sold canned, but fresh sardines are often grilled, pickled or smoked.

Nutrition

Sardines are rich in omega-3 fatty acids, which reduce the occurrence of cardiovascular disease.[6] Recent studies suggest that regular consumption of omega-3 fatty acids reduces the likelihood of developing Alzheimer’s disease.[7] These fatty acids may also help lower blood sugar levels a small amount.[8] They are also a good source of vitamin D, calcium, B12, and protein.[9]

Because they are low in the food chain, sardines are very low in contaminants such as mercury relative to other fish that are commonly eaten by humans.[10]

Commercial use of sardines

Sardines are commercially fished for a variety of uses: for bait; for immediate consumption; for 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.

Fishing of sardines

The most important gear is an encircling net, particularly the purse seine. Many modifications of encircling nets are used, including traps or weirs. The latter are stationary enclosures composed of stakes into which schools of sardines are diverted as they swim along the coast. The fish are caught mainly at night, when they approach the surface to feed on plankton. After harvesting, the fish are submerged in brine while they are transported to shore.

Canning of sardines

Sardines are canned in many different ways. At the cannery the fish are washed, their heads are removed, and the fish are cooked, either by deep-frying or by steam-cooking, after which they are dried. They are then packed in either olive, sunflower or soybean oil, water, or in a tomato, chilli or mustard sauce.

Canned sardines

An open sardine can

Canned sardines in supermarkets may actually be "sprat" (such as the “brisling sardine”) or round herrings. Fish sizes vary by species. Good quality sardines should have the head and gills removed before packing.[5] They may also be eviscerated before packing (typically the larger varieties). If not they should be purged of undigested or partially digested food or feces by holding the live fish in a tank long enough for them to empty their digestive systems.[5] They may be packed in oil, water, or different kinds of prepared sauce.

Sardines are typically tightly packed in a small can which is scored for easy opening either with a pull tab (similar to how a beverage can is opened), or a key, attached to the side of the can. Thus, it has the virtues of being an easily portable, non-perishable, self-contained food. The close packing of sardines in the can has led to their metaphorical use for any situation where people or objects are crowded together; for instance, in a bus or subway car. It has also been used as the name of a children's game where one child hides and each successive child who finds the hidden one packs into the space until there is only one left out, who becomes the next one to hide [11]

Sardines are a prominent prop in Michael Frayn's farce Noises Off.

The Balkans

Fishing for sardela or sardina (Sardina pilchardus) on the coasts of Dalmatia and Istria began thousands of years ago. The region was part of the Roman Empire, then largely a Venetian dominion, and has always been sustained through fishing mainly sardines. All along the coast there are many towns that promote the age-old practice of fishing by lateen sail boats for tourism and on festival occasions. Today industrial producers continue this tradition. Currently, there are four factories of canned sardines: in Rovinj, Zadar, Postira and in Sali, on the island Dugi otok ("Mardesic" factory, founded in 1905).

Although currently a landlocked country, Serbia has a tradition of consuming sardines, and used to have access to the Adriatic coast as part of Yugoslavia. The first factory producing canned sardines opened in 2007[citation needed] in the village of Belotinac (near the southern city of Niš), mostly using fish from Croatia.

France

Sardine fishing and canning is a traditional industry in Brittany, where most French canneries remain. The area is known as the place where sardine canning was invented. Douarnenez was the world's leading sardine exporter in the 19th century. The sardines are fried, dried, and then canned (this traditional process is labelled "préparées à l'ancienne"), whereas in most other countries processing consists of steam cooking after canning.

India

The sardine is a favorite food of the Keralites and the people of Tamil Nadu and coastal Karnataka. The fish is typically eaten fresh, and canned sardines are not popular. Fried sardines are a much sought-after delicacy. They are called mathi (Malayalam:മത്തി) or chalai(Malayalam:ചാള) in Tamil Nadu and Kerala. People from coastal Karnataka call them pedvo or bhootai. Sardines are cheaper in India than larger fish like the seer or pomfret, making them a low cost delicacy. The sardine is a pelagic fish, caught in fairly large quantities using a purse seine or a ring seine. They are consumed in various forms, including deep-fried and pan-fried preparations, or made into curries of various types.

Morocco

Morocco is the sardine capital of the world. Sardines represent more than 62% of the Moroccan fish catch and account for 91% of raw material usage in the domestic canning industry. Some 600,000 tonnes of fresh sardines are processed each year by the industry. Morocco is the largest canned sardine exporter in the world and the leading supplier of sardines to the European market.

Famous Moroccan recipes include Moroccan Fried Stuffed Sardines and Moroccan Sardine Balls in Spicy Tomato Sauce.

Norway

Until the discovery of oil fields in the fishing areas, sardine canning was the main activity of the city of Stavanger. Today, only a sardine museum remains among the refineries in Stavanger.

Peru

Peru has a tremendously long history of direct human consumption of Engraulis ringens and other sardines, reaching into ancient cultures including Chimú culture, Paracas culture, Pachacamac, and most importantly the oldest known civilization in the Americas the Caral-Supe civilization, which was based almost completely on Engraulis ringens consumption. Nonetheless, since the 1950's the overwhelming destination for captured E. ringens (Anchoveta or Peruvian Sardine) has been as the principal input for reduction fishery in the production of fishmeal and fish oil with miniscule quantities destined for direct human consumption. Due to a combination of environmental and regulatory effects, since 2000, the Peruvian catch has ranged from 9.58 million metric tons (MT) to a low of 5.35 million MT, with the reported 2009 catch concluding at 5.35 million MT [12] E. ringens - Catch 2000-2009 (Spanish). In recent years, direct human consumption (local and for export) has reached approximately 110,000 MT (aprox 2% of catch) due to evangelical promotion of health, environmental, and economic benefits, such as Mistura 2010 coupled with government, NGO activities eg. www.anchoveta.info and private sector offers from local supermarkets.

Portugal

Sardines play an important role in Portuguese culture. Historically a people who depend heavily on the sea for food and commerce, the Portuguese have a predilection for fish in their popular festivities. The most important is Saint Anthony's day, June 13, when Portugal's biggest popular festival takes place in Lisbon, where grilled sardines are the snack of choice. Almost every place in Portugal, from Figueira da Foz to Portalegre, from Póvoa de Varzim to Olhão, has the summertime tradition of eating grilled sardines (sardinhas assadas).

Spain

In the Timanfaya Volcanic National Park on Lanzarote in the Canary Islands, a popular tourist snack is freshly caught sardines grilled over the heat from a volcanic vent. On the Atlantic coast, fried sardines are commonly served as tapas with drinks or as the first course of a meal. On the Mediterranean coast, grilling is more common.

Turkey

Sardines cooked rolled in vine leaves - from Turkish cuisine

Sardines (Sardalya in Turkish) are very commonly found in fish markets throughout coastal Western regions of Turkey. Sardines are regarded as a delicacy in Turkish cuisine. It is generally prepared grilled or steamed in ovens. It is most commonly served as a main course alongside alcoholic beverages—most notably rakı, the archetypal Turkish liqueur. Particularly in the Gallipoli peninsula (Turkish: Gelibolu Yarımadası) and in Aegean region of Turkey, sardines are oven-cooked rolled in grape leaves.

United Kingdom

Stargazy pie - plichards cooked in pie crust - from Cornish cuisine

See also Fishing in Cornwall

Pilchard fishing and processing was a thriving industry in Cornwall from around 1750 to around 1880, after which it went into an almost terminal decline. However, as of 2007, stocks are improving.[13] Since 1997 sardines from Cornwall have been sold as Cornish sardines, and since march 2010, under EU law, Cornish Sardines have PGI protected status[14].

The industry has featured in numerous works of art, particularly by Stanhope Forbes and other Newlyn School artists. A traditional Cornish pilchard dish is stargazy pie.

United States

In the United States, the sardine canning industry peaked in the 1950s. Since then, the industry has been on the decline. The last large sardine cannery in the United States, the Stinson Seafood plant in Prospect Harbor, Maine, closed its doors on April 15, 2010 after 135 years in operation.[15]

  • Sardines
  • Sardines at Sunshine city aquarium.
  • Grilled sardines
    Grilled sardines
  • Canned sardines in can
    Canned sardines in can
  • Canned sardines out of can
    Canned sardines out of can

See also

References

  1. ^ "What's an oily fish?". Food Standards Agency. 2004-06-24.
  2. ^ "Sardine". The Good Food Glossary. BBC Worldwide. 2009. Retrieved 2009-11-01.
  3. ^ "FAQs". Seafish. Retrieved 22 February 2010.
  4. ^ Robin Stummer (17 August 2003). "Who are you calling pilchard? It's 'Cornish sardine' to you..." The Independent. Retrieved 2009-11-01.
  5. ^ a b c "Codex standard for canned sardines and sardine-type products codex stan 94 –1981 REV. 1-1995" (PDF). Codex Alimentarius. FAO/WHO Codex Alimentarius Commission. pp. 1–7. Retrieved 2007-01-18.
  6. ^ Kris-Etherton; Harris, WS; Appel, LJ; American Heart Association. Nutrition Committee; et al. (2002). "Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease". Circulation. 106 (21): 2747–2757. doi:10.1161/01.CIR.0000038493.65177.94. PMID 12438303. {{cite journal}}: Explicit use of et al. in: |author= (help); Unknown parameter |month= ignored (help)
  7. ^ Sharon Johnson (6 November 2007). "Oily brain food ... Yum". The Mail Tribune. Retrieved 2009-11-01.
  8. ^ "Omega-3 fatty acids, fish oil, alpha-linolenic acid: MedlinePlus Supplements". Retrieved 2010-01-22. Fish oil supplements may lower blood sugar levels a small amount. Caution is advised when using herbs or supplements that may also lower blood sugar. Blood glucose levels may require monitoring, and doses may need adjustment.
  9. ^ "Vitamin D and Healthy Bones". New York State Health Department. November 2003. Retrieved 2009-11-01.
  10. ^ "Mercury Levels in Commercial Fish and Shellfish". U S Food and Drug Administration. 5 July 2009. Retrieved 2009-11-01.
  11. ^ http://itpedia.nyu.edu/wiki/Stinky_Sardine_Club
  12. ^ Ministry of Production, Peru (PRODUCE)
  13. ^ River Cottage: Gone Fishing 22/11/08
  14. ^ EU Directory of PGI/PDO/TSG - Cornish Sardines profile (accessed 1/11/2010)
  15. ^ Clarke Canfield (15 April 2010). "Last sardine plant in U.S. shuts its doors". Associated Press. Retrieved 2010-04-15.
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