Yummy Sardines !

Sardines, or pilchards, are several types of small, oily fish related to herrings, family Clupeidae. Sardines are named after the Mediterranean island of Sardinia, around which they 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 rich in nutrients. They are commonly sold canned, but fresh sardines are often grilled, pickled or smoked.Sardines are rich in omega-3 fatty acids, which reduce the occurrence of cardiovascular disease.Recent studies suggest that regular consumption of omega-3 fatty acids reduces the likelihood of developing Alzheimer’s disease.These fatty acids may also help lower blood sugar levels a small amount.They are also a good source of vitamin D, calcium, B12, and protein.Because they are low in the food chain, sardines are very low in contaminants, such as mercury, relative to other fish commonly eaten by humans.

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.

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, chili or mustard 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, nonperishable, self-contained food.

Sardines is always and alternative food especially here in Malaysia.