Sardine

Sardines are small pelagic schooling fish that live in the water column in nearshore and offshore areas along the coast.

Sardinella longiceps is a species of ray-finned fish in the genus Sardinella. It is one of the more regionally limited species of Sardinella and can be found in the northern regions of the Indian Ocean. These fish feed on phytoplankton and zooplankton.Sardinella longiceps sexual maturity around 15 cm and 1 year of age. Forms schools in coastal waters and strongly migratory. Feeds mainly on phytoplankton and small crustaceans. Breeds once a year off western coasts of India when temperatures and salinity are low during the southwest monsoon months. Spawning peaks in August-September. Marketed fresh, dried, and dried-salted. Also sold smoked and canned. Also made into fish meal and fish balls.

Sardinops sagax is found in the Indo-Pacific and East Pacific oceans. Its length is up to 40 cm.  Body cylindrical and elongate; ventral part of operculum with clear cut bony striae radiating downwards; belly rounded with ventral scutes; back blue-green; flanks white, with 1 to 3 series of dark spots along the middle.Sardinops sagax is a coastal species that forms large schools. Feed mainly on planktonic crustaceans. Young fish feed on zooplankton such as copepod and adults on phytoplankton. Oviparous, with pelagic eggs, and pelagic larvae. Possibly can live up to 25 years. In the California region, pilchards make northward migrations early in summer and travel back south again in autumn. With each year of life, the migration becomes farther. Marketed fresh, frozen, or canned. Utilized mainly for a fish meal, but also eaten fried and broiled.

Sardines have a fuller, oilier flavor, similar to anchovies but milder. They are very high in selenium and vitamin B12 and high in calcium, niacin, and phosphorus, but they are also high in cholesterol. They grow rapidly and are the species most commonly used in canning. It is very popular in Asia, Africa, and East European markets.