Sardines are full of nutrients that promote cardiovascular health.
Named after the Italian island of Sardinia because of the plentiful numbers in that region, sardines are small oily fish that contain healthy amounts of Omega-3 fatty acids and low concentrations of mercury due to their relatively petite sizes. There is some confusion about categorizing these saltwater fish into distinct groups because they vary in size and classification standards are not clear.
Separate Varieties
Often regarded as the same species, sardines and pilchards are related to the herring family. Sardines are found in various regions around the world. They vary in size so there is uncertainty about distinct species classifications. However, certain species, such as the Rainbow and Slender Rainbow species are classified as separate varieties.
Clupeidae Family and Other Species
Some scientists agree that six diverse sardine species belong to the Clupeidae family. As well, white slender, European pilchards, Round Sardinella and Sardinella Gibbosa are also commonly thought of as different species, and South American sardines (also known as Pacific, California, Chilean and South African varieties) are categorized under the same genus species name, Sardinops Sagax.
Description
Sardines are small, soft-boned fish that travel in large schools. Sardines are saltwater fish that typically feed on plankton and do not contain high levels of mercury because they are so small and lie at the bottom of the food chain. They range in size from 2.5 inches to approximately 8.5 inches and normally weigh less than a half pound each.
Ready For Consumers
Although there is some confusion about distinct sardine species, there is no misunderstanding about how abundant they are in the Atlantic, Pacific and Mediterranean oceans. Some European countries, such as Spain, Portugal, France, and Norway, produce a host of canned sardine products every year. Sardines are often canned or pickled and are full of protein and rich nutrients that support cardiovascular health.
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