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Article: Sardines: Europeans prefer to eat these silvery little fish fresh.(Product SPOTLIGHT)
- Article from:
- Seafood Business
- Article date:
- December 1, 2005
- Author:
CopyrightCOPYRIGHT 2005 Diversified Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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When you hear the term "sardine," the fish that comes to mind depends on where you are.
In New England, sardines are small herring. In Europe, the so-called "true sardine," is a pilchard, as is the California, or Pacific, sardine. Sardine also encompasses various South American, Japanese, South African and Australian pilchards, not to mention the sprat family.
Sardine is the generic term for small, silvery, saltwater fish that swim in huge schools near the ocean surface.
The name may come from the small pilchards caught off Sardinia, one of the earliest fish to be packed in oil.
Most of the U.S. supply is from domestic catches of ...