Sardines

Quick Take

• Sardines and anchovies look nearly identical in a can, yet one physical trait instantly tells them apart. See how to tell them apart →
• The Pacific Sardine's population sounds massive until you see the number required to keep commercial fishing alive. Check the Pacific sardine numbers →
• One species of sardine never touches saltwater, and it is found in only a single country. Meet the freshwater sardine →
• Scientists thought they knew how often sardines spawn, but recent research proved them significantly wrong. Discover the spawning findings →

Sardines are a group of herring fish that encompasses five distinct genera and at least 21 unique species. One of the most common sardines used in cooking and food preparation is the Pacific Sardine, also known as Sardinops sagax.

Sardines are small fish that typically do not exceed 12 inches in length and can weigh as little as three ounces each. However, some larger herring varieties, such as the American Shad, can reach as much as 12 pounds in weight.

European fisheries refer to these fish as pilchards. In fact, the UK and other European nations define them as juvenile pilchards that are less than 6 inches (15 cm) in length. Other varieties include the South American Pilchard, the Bali Sardinella, and the Indian Oil Sardine.

These fish all have silvery scales and one small dorsal fin. They swim in large schools that can stretch for miles. They are found in almost every area of the world, including the Atlantic and Pacific Oceans, the Mediterranean Sea, and the waters around Morocco and other nations.

Sardines vs. Anchovies?

Sardines and Anchovies may seem alike in many ways. Both are smaller fish that can be canned for consumption. They are both used heavily in cooking as a source of omega-3 fatty acids, vitamins, and minerals.

However, Sardines have a prominent lower jaw and white flesh when cooked or salted. In contrast, Anchovies have smaller mouths and are a reddish color when smoked, salted, or otherwise prepared.

5 Sardines Facts

• Named for the island of Sardinia in the Mediterranean, where these fish were plentiful.
• More than 21 unique species of sardines are part of the herring family.
• Found all over the world, from the North Atlantic and Pacific Oceans to the Mediterranean Sea, the Indian Ocean, and the waters around South America.
• Normally canned as food in olive oil, water, tomato juice, or other liquids.
• Excellent source of omega-3 fatty acids, which promote heart health.

Evolution

Sardines are Clupeiformes, a classification of fish that can be traced back to the Late Jurassic, a period that occurred between 145 and 200 million years ago. The group includes anchovies, which belong to the Engraulidae family, as well as the Clupeidae family. The latter group consists of herrings, sardines, and shads and dates back to the Paleogene era, i.e., between 23 and 66 million years ago.

Members of the Clupeidae family are noted for absent or reduced teeth, gleaming scales, the presence of a single dorsal fin in the majority of cases, and a love of plankton. They are also impressively prolific producers and occupy a rather low position on the food chain.

Classification and Scientific Name

Sardines is a broadly defined name for several small herring fish. There are at least 21 different species across five different genera.

Species

There are over 21 different species of sardine fish throughout the world. Some of the most well-known are:

• The European Pilchard, or Sardina pilchardus: Occasionally capable of growing to 11 inches, the European Pilchard can be found in the Atlantic, Black Sea, and the Mediterranean.
• The Freshwater Sardine (Sardinella tawilis): Endemic to the Philippines, this fish, which can be recognized by its triangular dorsal fin, is capable of growing to 6 inches. It is also known as the freshwater herring.
• The Rainbow Sardine (Dussumieria acuta): Mostly found in Southeast Asia, this fish, also known as the rainbow herring, is capable of growing to 8 inches.
• The South American Pilchard (Sardinops sagax): This species can grow up to 16 inches and can be found in the Indo-Pacific and the eastern Pacific.
• The White Sardine (Escualosa thoracata): Generally found in Thailand, Indonesia, and extending to Australia, this species is capable of growing to a maximum length of 4 inches.

Appearance

Quite a few herring fish are referred to as sardines when they are juveniles. These fish are typically less than 12 inches long and have an elongated body with silvery scales. They typically have no scales on their heads and only one small dorsal fin on the top of their body.

Because more than 20 fish species are considered sardines, this fish’s weight can vary substantially. Some types weigh as little as two or three ounces, while the largest sardines may reach up to one pound.

Distribution, Population, and Habitat

The numerous species are found in saltwater oceans, seas, and other bodies of water throughout the world. Schools of these fish frequent the Atlantic Ocean and the waters around California and Mexico. They are also common around South America, Europe, Africa, and Asia.

The exact numbers of each species are unknown. However, populations are measured in metric tons to determine whether these creatures are being overfished. For example, the Pacific Sardine’s population is currently estimated at more than 30,158 metric tons in biomass. While that may sound like a lot, the threshold required to sustain commercial fishing is 150,000 metric tons. As a result, the NOAA currently classifies the Pacific Sardine as overfished.

Predators

Many marine animals and birds rely on these fish as a key component of their diet. Dolphins, seals, and Blue Whales are examples of ocean mammals that eat these fish. Penguins, terns, Brown Pelicans, and other seafaring birds also love to scoop herrings out of the water for a snack.

Humans are another significant predator of sardines. Because these fish only swim between 0 and 200 meters below the surface, our impact on their habitats is relatively minor compared to other sea life. However, they are highly sought after in Europe, Asia, and India as a source of nutrition. Overfishing and commercialization are major risks to the worldwide sardine population.

Diet

Sardines typically eat zooplankton and phytoplankton, which are microscopic organisms found in the Earth’s oceans. Plankton can include the small eggs of larger fish species as well as tiny crustaceans and other creatures that cannot swim along the ocean currents.

Reproduction and Lifespan

These fish can spawn as early as one to two years of age. Females can have between 10,000 and 40,000 eggs available for fertilization. Initially, scientists believed that sardines spawned only once or twice per season, but recent studies indicate that it may be much more frequent.

Fishing and Cooking

Sardines are a common source of nutrition around the world. In fact, global commercial fishing for sardines has varied widely, but in recent years annual catches have often fallen below three million metric tons due to population declines and fishery closures.

Sardines are frequently canned in olive oil, which helps the meat remain moist and tender and preserves its rich flavor. Cheaper sardines can be kept in tin cans filled with water, tomato juice, or other liquids. However, these approaches can leave the meat soggy or slimy.

The fish can also be smoked or salted to preserve their dense white flesh. Many people choose to eat them straight out of the can on crackers with tomatoes or onions.

Population

Estimating the worldwide population of sardines is challenging because of the diverse regions where they live. The large number of species included in the pilchard or herring family also makes a numerical count difficult. Instead, sardine populations are often measured in metric tons.

For example, Pacific sardines, which are one of the most popular options for canning, salting, and cooking, have an estimated population equivalent to more than 27 metric tons in weight.