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((Short description|none))
[[File:Mamakari by Kossy@FINEDAYS in Akabane, Tokyo.jpg|thumb|300px|right|Sardines from [[Akabane Station]] in [[Kita, Tokyo]]]]

[[Sardines]] ("pilchards") are a nutrient-rich, small, [[oily fish]] widely consumed by humans and as [[forage fish]] by larger fish species, seabirds and marine mammals. Sardines are a source of [[omega-3 fatty acids]]. Sardines are often served in cans, but can also be eaten grilled, pickled, or [[Smoked fish|smoked]] when fresh.

The term ''sardine'' was first used in English during the early 15th century, and may come from the Mediterranean island of [[Sardinia]], around which sardines were once abundant.<ref>((cite web | title = Sardine | url = http://www.etymonline.com/index.php?term=sardine | publisher = Online Etymology Dictionary | access-date = 2012-04-15 | archive-url = https://web.archive.org/web/20190327134323/https://www.etymonline.com/word/sardine | archive-date = 2019-03-27 | url-status = live))</ref>

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.<ref name="seafish">((Cite web|url=http://www.seafish.org/resources/details.asp?id=238&i=13|title=FAQs|publisher=Seafish|access-date=22 February 2010|url-status=dead|archive-url=https://web.archive.org/web/20110722073347/http://www.seafish.org/resources/details.asp?id=238&i=13|archive-date=22 July 2011))</ref> One criterion suggests fish shorter in length than ((convert|6|in|cm)) are sardines, and larger ones pilchards.<ref>((Cite news| author=Robin Stummer | title=Who are you calling pilchard? It's 'Cornish sardine' to you... | url=https://www.independent.co.uk/news/uk/home-news/who-are-you-calling-pilchard-its-cornish-sardine-to-you-536136.html | work=The Independent | date=17 August 2003 | access-date=2009-11-01))</ref> The [[FAO]]/[[WHO]] Codex standard for [[canning|canned]] sardines cites 12 species in the Order of Clupeiformes that may be classed as sardines, including [[Atlantic herring]] (''Clupea harengus''), and [[European sprat|brisling]] sardine (''Sprattus sprattus'');<ref name = "codex"/> [[FishBase]], a comprehensive database of information about fish, calls at least six species just 'pilchard', over a dozen just 'sardine', and many more with both those two basic names qualified by various adjectives.

Sardines are [[Commercial fishing|commercially fished]] for a variety of uses: bait, immediate consumption, canning, drying, salting, smoking, and reduction into [[fish meal]] or [[fish oil]]. The chief use of sardines is for human consumption, fish meal is used as animal feed, while sardine oil has many uses, including the manufacture of [[paint]], [[varnish]], and [[linoleum]].

==Nutrition==
((Infobox nutritional value
	| name = Pacific sardines canned, <br>
drained solids with bone
	| kcal = 185
	| protein = 20.86 g
	<!------------------------------ Carbohydrates -------------------------------->
	| carbs = 0.54 g
	| fiber = 0.1 g
	| sugars = 0.43 g
	<!----------------------------------- Fat ------------------------------------->
	| fat = 10.45 g
	| satfat = 2.684 g
	| monofat = 4.818 g
	| polyfat = 2.111 g
		| omega3fat = 1.457 g
		| omega6fat = 0.655 g
	<!--------------------------------- Metals / Minerals ------------------------------------>
	| calcium_mg = 240
	| iron_mg = 2.3
	| magnesium_mg = 34
	| phosphorus_mg = 366
	| potassium_mg = 341
	| sodium_mg = 414
	| zinc_mg = 1.4
	| copper_mg = 0.272
	| manganese_mg = 0.206
	| selenium_ug = 40.6
	<!-------------------------------- Vitamins ----------------------------------->
	| vitA_ug = 34
	| vitC_mg = 1
	| vitD_ug = 4.8
	| vitE_mg = 1.38
	| vitK_ug = 0.4
	| thiamin_mg = 0.044
	| riboflavin_mg = 0.233
	| niacin_mg = 4.2
	| vitB6_mg = 0.123
	| folate_ug = 24
	| vitB12_ug = 9
	| pantothenic_mg = 0.73
	| choline_mg = 76
	<!--------------------- Water / Alcohol / Caffeine / etc ---------------------->
	| water = 66.86 g
	| cholesterol = 61 mg
        | note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/175140/nutrients Link to USDA database entry]
	| right = 1
	| source_usda = 1
))

Sardines are rich in [[vitamin]]s and [[Dietary mineral|minerals]]. A small serving of sardines once a day can provide up to 13% of the [[Dietary Reference Intake|RDA]] (recommended daily allowance) value of [[vitamin B2|vitamin B<sub>2</sub>]], roughly one-quarter of the  RDA of  niacin, and about 150% of the RDA of [[vitamin B12|vitamin B<sub>12</sub>]].<ref>((cite web | title = Vitamin B12 | url = http://www.whfoods.com/genpage.php?tname=nutrient&dbid=107 | publisher = George Mateljan Foundation | access-date = 2012-04-11 | archive-url = https://web.archive.org/web/20180308124631/http://www.whfoods.com/genpage.php?tname=nutrient&dbid=107 | archive-date = 2018-03-08 | url-status = live))</ref> All B vitamins help to support proper [[nervous system]] function and are used for energy metabolism, or converting food into energy.<ref>((cite web | title = Are Sardines a Good Source of Calcium? | url = http://www.livestrong.com/article/276201-sardine-benefits/ | publisher = LiveStrong.com | access-date = 2012-02-22 | archive-url = https://web.archive.org/web/20180811064232/https://www.livestrong.com/article/465925-are-sardines-a-good-source-of-calcium/ | archive-date = 2018-08-11 | url-status = live))</ref> Also, sardines are high in the major minerals such as [[phosphorus]], calcium, [[potassium]], and some trace minerals such as [[iron]] and [[selenium]]. Sardines are also a natural source of marine [[omega-3 fatty acid]]s, which reduce the occurrence of cardiovascular disease.<ref name="pmid12438303">((Cite journal|doi=10.1161/01.CIR.0000038493.65177.94|author=Kris-Etherton|last2=Harris|first2=WS|last3=Appel|first3=LJ|author4=American Heart Association. Nutrition Committee |title=Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease |journal=Circulation |volume=106 |issue=21 |pages=2747–2757 |date=November 2002 |pmid=12438303|display-authors=etal|doi-access=free))</ref> Recent studies suggest the regular consumption of omega-3 fatty acids reduces the likelihood of developing [[Alzheimer's disease]] and can even boost brain function.<ref>((cite journal|title=Brain foods: the effects of nutrients on brain function|first=Fernando|last=Gómez-Pinilla|date=1 July 2008|journal=Nature Reviews Neuroscience|volume=9|issue=7|pages=568–578|doi=10.1038/nrn2421|pmid=18568016|pmc=2805706))</ref><ref>((Cite web | author = Sharon Johnson | title = Oily brain food ... Yum | url = https://mailtribune.com/lifestyle/healthy-aging/oily-brain-food-yum- | work = The Mail Tribune | date = 2007-11-06 | access-date = 2019-04-19 | archive-url = https://web.archive.org/web/20190419042219/https://mailtribune.com/lifestyle/healthy-aging/oily-brain-food-yum- | archive-date = 2019-04-19 | url-status = live))</ref> These fatty acids may also help lower blood sugar levels a small amount.<ref name="NIH Omega-3 fatty acids">((Cite web|url=https://www.nlm.nih.gov/medlineplus/druginfo/natural/patient-fishoil.html |title=Omega-3 fatty acids, fish oil, alpha-linolenic acid: MedlinePlus Supplements |quote=Fish oil supplements may lower blood sugar levels a small amount. Caution is advised when using herbs or supplements that may also lower blood sugar. Blood glucose levels may require monitoring, and doses may need adjustment. |access-date=2010-01-22))</ref> They are also a good source of [[vitamin D]],<ref>((Cite web | title = Vitamin D and Your Bones | url = https://www.health.ny.gov/publications/1991/index.htm | publisher = New York State Health Department | date = August 2015 | access-date = 2019-04-19 | archive-url = https://web.archive.org/web/20171121172458/https://health.ny.gov/publications/1991/index.htm | archive-date = 2017-11-21 | url-status = live))</ref> [[calcium]], and [[protein]].

Because they are low in the food chain, sardines are very low in contaminants, such as [[Mercury in fish|mercury]], relative to other fish commonly eaten by humans.<ref>((Cite news | title = Mercury Levels in Commercial Fish and Shellfish | url = https://www.fda.gov/food/foodborneillnesscontaminants/metals/ucm115644.htm | publisher = U S Food and Drug Administration | date = 2009-07-05 | access-date = 2009-11-01 | archive-url = https://web.archive.org/web/20190418014303/https://www.fda.gov/food/foodborneillnesscontaminants/metals/ucm115644.htm | archive-date = 2019-04-18 | url-status = live))</ref>

==Canned sardines<!-- Two links point here from [[Monterey Bay Aquarium]] (#top, #History and facility) -->==
((multiple image
| align = right
| direction = vertical
| width = 220
| header = Typical can of sardines, in salt water
| header_align = center
| header_background = 
| footer = 
| footer_align = 
| footer_background = 
| background color = 
| image1 = 2006 sardines can.jpg
| alt1 = 
| caption1 = Sealed
| image2 = 2006 sardines can open.jpg
| alt2 = 
| caption2 = Opened
| total_width = 
))
((see also|Canned fish))

Sardines are canned in many different ways. At the cannery, the fish are washed, their heads are removed, and then smoked or cooked, either by deep-frying or by steam-cooking, after which they are dried. They are then packed in either [[olive oil|olive]], [[sunflower]], or [[soybean]] oil, water, or in a [[tomato]], [[Chili pepper|chili]], or [[Mustard (condiment)|mustard]] sauce.<ref>((cite web|url=https://www.webmd.com/diet/health-benefits-sardines|title=Are There Health Benefits to Eating Sardines?|accessdate=May 29, 2023|date=December 22, 2022|work=[[WebMD]]))</ref><ref>((cite web|url=https://www.themanual.com/food-and-drink/best-canned-sardines-to-elevate-the-flavors-of-your-recipes/|title=The 10 Best Canned Sardines to Elevate Your Summer Recipes|accessdate=May 29, 2023|date=August 8, 2022|author=Ryan Polhemus))</ref>

Canned sardines in supermarkets may actually be [[sprat]] (such as the [[European sprat|“brisling sardine”]]) or [[Dussumieriidae|round herrings]]. Fish sizes vary by species. Good-quality sardines should have the [[head]] and [[gill]]s removed before packing.<ref name="codex">((Cite web | url = http://www.codexalimentarius.net/download/standards/108/CXS_094e.pdf | title = Codex standard for canned sardines and sardine-type products codex stan 94 -1981 REV. 1-1995 | access-date = 2007-01-18 | work = Codex Alimentarius | publisher = FAO/WHO Codex Alimentarius Commission | pages = 1–7 | archive-url = https://web.archive.org/web/20180809185229/http://www.fao.org/input/download/standards/108/CXS_094e.pdf | archive-date = 2018-08-09 | url-status = live))</ref> They may also be [[Disembowelment|eviscerated]] before packing (typically the larger varieties). If not, they should be purged of undigested or partially digested food or [[feces]] by holding the live fish in a tank long enough for them to empty their digestive systems.<ref name = "codex"/>

Sardines are typically tightly packed in a small can which is scored for easy opening, either with a pull tab like that on a [[beverage can]] or with a [[Can opener#Twist-key can-opener|key]] attached to the bottom or side of the can. Thus, it has the benefit of being an easily portable, nonperishable, self-contained food.

The close packing of sardines in the can has led to their metaphorical use in the term "packed like sardines" to describe any situation where people or objects are crowded tightly together such as in a [[bus]] or [[nightclub]]. It has also been used as [[Sardines (game)|the name of a children's game]], where one person hides and each successive person who finds the hidden one packs into the same space until only one is left out, who becomes the next one to hide.<ref>((cite web |url=http://itpedia.nyu.edu/wiki/Stinky_Sardine_Club |title=Stinky Sardine Club - ITPedia |access-date=2012-06-21 |url-status=dead |archive-url=https://web.archive.org/web/20141129120921/http://itpedia.nyu.edu/wiki/Stinky_Sardine_Club |archive-date=2014-11-29 ))</ref>

((clear))

==Around the world==
((more citations needed section|date=February 2021))

===Australia===
((Main|Sardinops#South Australian sardine fishery))

There is a sardine fishery in Australia harvesting the species ''[[Sardinops sagax]].'' The species occurs—in temperate waters, from inshore waters to the edge of the continental shelf, down to depths of about 200 metres—south from [[Hervey Bay]], in Queensland to [[Shark Bay]] in Western Australia. Although there is a market for fresh fish for human consumption and fish processed as canned pet food, increasingly, it is mainly used to feed [[Southern bluefin tuna#Ranching|Southern bluefin tuna]] held in [[sea cage]]s.<ref>((Cite web|last=Australian Government|first=Australian Fisheries Management Authority|date=2014-11-14|title=Australian sardine|url=https://www.afma.gov.au/fisheries-management/species/australian-sardine|access-date=2021-10-08|website=www.afma.gov.au|language=en))</ref><ref>((Cite web|title=Australian Sardine|url=https://goodfishbadfish.com.au/fish/australian-sardine/|access-date=2021-10-08|website=Good Fish Bad Fish|language=en-AU))</ref><ref>((Cite web|title=Australian Sardine|url=https://www.sydneyfishmarket.com.au/Home/Seafood/Species-Information/List/australian-sardine|access-date=2021-10-08|website=Sydney Fish Market|language=en-US))</ref>

===Canada===
The last remaining sardine packing plant in North America is in [[Blacks Harbour, New Brunswick]]. The Brunswick brand, which started as the Connors Brothers in the 1880s, produces sardines (actually, juvenile herring, ''[[Clupea harengus]]'') with many flavours.<ref>
((cite web | url = http://www.cloverleaf.ca/en/company/the-brunswick-story.html | title = The Brunswick Story | archive-url = https://web.archive.org/web/20120128093446/http://www.cloverleaf.ca/en/company/the-brunswick-story.html | archive-date = 2012-01-28 | url-status = dead))</ref><ref>
((cite web | url = http://www.cloverleaf.ca/en/faqs/category/Brunswick | title = Brunswick FAQ | archive-url = https://web.archive.org/web/20120213052506/http://www.cloverleaf.ca/en/faqs/category/Brunswick | archive-date = 2012-02-13 | url-status = dead))</ref> Brunswick claims to be the largest sardine producer in the world.

===England===
[[File:Baked stargazy pie.jpg|thumb|right|[[Stargazy pie]] - pilchards cooked in a pie crust that is made in [[Cornwall]]]]

Pilchard (''[[Sardina pilchardus]]'') fishing and processing was a thriving industry in [[Cornwall]] from around 1750 to around 1880, after which it went into an almost terminal decline. However, as of 2007, stocks are improving.<ref>[[River Cottage]]: Gone Fishing 22/11/08</ref> Since 1997, sardines from Cornwall have been sold as "Cornish sardines", and since March 2010, under EU law, Cornish sardines have [[Protected Geographical Status]].<ref name="DOOR-SDN">((cite web | title = Directory of PGI/PDO/TSG - Cornish Sardines profile | url = http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=2122 | publisher = EC, Agriculture and Rural Development | access-date = 2010-11-01 | archive-url = https://web.archive.org/web/20180810205713/http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=2122 | archive-date = 2018-08-10 | url-status = live))</ref> The industry has featured in numerous works of art, particularly by [[Stanhope Forbes]] and other [[Newlyn School]] artists. A traditional Cornish pilchard dish is [[stargazy pie]].

===Croatia===
Fishing for sardela or sardina (''Sardina pilchardus'') on the coasts of [[Dalmatia]] and [[Istria]] began thousands of years ago. The region was part of the [[Roman Empire]], then largely a [[Republic of Venice|Venetian]] dominion, and has always been sustained through fishing mainly sardines. All along the coast,  many towns promote the age-old practice of fishing by [[lateen]] sail boats for [[tourism]] and on festival occasions. Today, industrial producers continue this tradition.((Clarify | date = April 2019 | reason = What specific tradition?  Tradition of tourism?  Tradition of fishing by lateen?)) Currently, the four factories of canned sardines are in [[Rovinj]], [[Zadar]], [[Postira]], and  [[Sali, Croatia|Sali]] (the latter founded in 1905). Several famous dishes made with sardines include, for instance, ''komiška pogača'' (a pie with salted sardines and tomato sauce), ''saur'' or ''inšavor'' (sardines fried and then cooled, seasoned with olive oil, vinegar, garlic, black pepper and rosemary) and sardines roasted on stick from Sali, ''dugi otok.''

===France===
Sardine fishing and canning is a traditional industry in [[Brittany]], where most French canneries remain. The area is known as the place where sardine canning was invented. [[Douarnenez]] was the world's leading sardine exporter in the 19th century. The sardines are fried, dried, and then canned (this traditional process is labelled ''préparées à l'ancienne''), whereas in most other countries, processing consists of steam cooking after canning.

===Greece===
Small oily fish like sardines have been a staple of the Greek diet since antiquity. Popular especially during the summer months of July and August, and praised as a high-quality healthy food source of protein and [[Omega-3 fatty acid]]s, sardines are mostly consumed grilled with lemon and garlic, or cured in salt and olive oil (παστές, pastés). Both dishes are standard items in Greek-style seaside "taverna" restaurants, or in smaller establishments served as a treat (μεζές, [[meze]]) usually accompanied by [[ouzo]]. This does not leave out other ways of cooking sardines with local recipes and varieties.

The place most associated with sardines and their consumption as ''ouzomeze'' (ουζομεζές i.e. meze treat with ouzo) is the island of [[Lesvos]]. A fine kind of the fish called ''papalina'' thrives in the island's wide bay of [[Kalloni]], and ouzo production has been a long tradition in the area of [[Plomari]]. A handful of manufacturers of Lesvos produce and export canned sardines, considered a local delicacy.

"Sardine festivals" are celebrated during summertime in Lesvos, as well as in many fishing communities elsewhere in Greece, which emphasize folklore aspects of traditional life and music, and allow for various amounts of fish consumption.

===India===
The sardine is a favorite food of the people of [[Karnataka]], [[Kerala]], [[Andhra Pradesh]], [[Tamil Nadu]] and Goa. The fish is typically eaten fresh, and canned sardines are not popular. Fried sardines are a much sought-after delicacy. They are called ''mathi'' ([[Malayalam language|Malayalam]]: മത്തി)([[Tamil language|Tamil]]: மத்தி) or ''chāla'' ([[Malayalam language|Malayalam]]: ചാള) ([[Tamil language|Tamil]]: சாளை) in [[Kerala]] and [[Tamil Nadu]] . In Andhra Pradesh, they are called ''kavallu'' amongst the fishing community. In West Bengal, they are called ''khoira'' ([[Bengali alphabet|Bengali]]: খয়রা). People from coastal Karnataka and goa call them ''tarle'' ([[Konkani language|Konkani]]) or ''bhootai'' ([[Tulu language|Tulu]]). Sardines are cheaper in India than larger fish like [[seer fish|seer]] or [[pomfret]], making them a low-cost delicacy. They are consumed in various forms, including deep-fried and pan-fried preparations, or made into [[curry|curries]] of various types.

===Italy===
Owing to proximity with [[Sardinia]], both the northern and southern regions of Italy claim main courses or appetizers with sardine fish as a primary ingredient. [[Sicily]]'s regional dish, ''[[pasta con le sarde]]'', is a [[spaghetti]] or [[bucatini]] entree with sardines, fennel seed, saffron, raisins, garlic, onion, olive oil, white wine, lemon juice, pureed tomato, toasted breadcrumbs, and crushed almonds. In [[Venice]], ''[[sarde in saor|sardines in saor]]'' is an [[antipasto]] that consists of sardine steaks marinated in white wine, raisins, and vinegar, subsequently covered in flour and fried in olive oil, then garnished with parsley, onions, crushed almonds, and raisins.

===Japan===
<gallery widths="160">
File:Niboshipackage.JPG|Dried ''[[niboshi]]'' (sardines) in and out of the package, used in Japanese cooking
File:Young of sardines rice,Yaizu-city,Japan.JPG|Young sardines on rice
File:Mezashi by Kossy@FINEDAYS in Tokyo.jpg|Sardines with lemon
File:Wakame and fish.jpg|A Japanese dish with garlic, ''wakame'', soy sauce, and "oil saldina"
</gallery>
*See also [[Tatami iwashi]]

===Morocco===
[[Morocco]] is the largest canned sardine exporter in the world and the leading supplier of sardines to the European market. Sardines represent more than 62% of the Moroccan fish catch and account for 91% of raw material usage in the domestic canning industry. Some 600,000 tonnes of fresh sardines are processed each year by the industry. Famous [[Moroccan cuisine|Moroccan recipes]] include Moroccan fried stuffed sardines and Moroccan sardine balls in spicy tomato sauce.

===Norway===
Until the discovery of [[petroleum|oil fields]] in the fishing areas, sardine canning was the main activity of the city of [[Stavanger]]. Today, only a sardine museum remains among the refineries in Stavanger.

===Peru===
Peru has a long history of direct human consumption of ''[[Engraulis ringens]]'' and other sardines, reaching into ancient cultures, including [[Chimú culture]], [[Paracas culture]], [[Pachacamac]], and most importantly the oldest known civilization in the Americas, the [[Caral-Supe civilization]], which was based almost completely on ''E. ringens'' consumption.  Nonetheless, since the 1950s, the overwhelming destination for captured ''E. ringens'' (anchoveta or Peruvian sardine) has been as the principal input for reduction fishery in the production of [[fishmeal]] and [[fish oil]], with minuscule quantities destined for direct human consumption.  Due to a combination of environmental and regulatory effects, since 2000, the Peruvian catch has ranged from 9.58 million metric tons (MT) to a low of 5.35 million MT, with the reported 2009 catch concluding at 5.35 million MT.<ref>((cite web | title = DESENVOLVIMIENTO ÚLTIMOS 10 AÑOS | trans-title = LAST 10 YEARS UNWINDING | url = http://www.produce.gob.pe/portal/portal/apsportalproduce/internapesqueria?ARE=3&JER=444 | url-status = dead | archive-url = https://web.archive.org/web/20110311035524/http://www.produce.gob.pe/portal/portal/apsportalproduce/internapesqueria?ARE=3&JER=444 | archive-date = 2011-03-11 | publisher = Ministry of Production | language = es )) [https://translate.google.com/translate?sl=auto&tl=en&u=https%3A%2F%2Fweb.archive.org%2Fweb%2F20110311035524%2Fhttp%3A%2F%2Fwww.produce.gob.pe%3A80%2Fportal%2Fportal%2Fapsportalproduce%2Finternapesqueria%3FARE%3D3%26JER%3D444 Alt URL]</ref>  In recent years, direct human consumption (local and for export) has reached about 110,000 MT (about 2% of catch) due to evangelical promotion of health, environmental, and economic benefits, such as [[:es:Feria Gastronómica Internacional de Lima|Mistura 2010]], coupled with government and NGO activities, e.g. [http://www.anchoveta.info www.anchoveta.info], and private-sector offers from local supermarkets.

===Philippines===

Known mainly as "sardinas" regardless of the actual species, sardines are a staple especially of lower-class families in the Philippines due to their relatively cheap prices. They are also commonly used as relief goods in times of disaster. Sardines are among those fished by coastal communities, such as those who live in [[Manila Bay]].

<gallery widths="160">
File:Sardine fish being dried under the Sun from Rosario, Cavite, Philippines.jpg|Sardine fish being dried under the Sun in Cavite, Philippines
</gallery>

===Portugal===
Sardines play an important role in [[Portuguese cuisine]] and [[Culture of Portugal|culture]]. Historically a people who depend heavily on the sea for food and commerce, the Portuguese have a predilection for fish in their popular festivities. The most important is [[Anthony of Padua|Saint Anthony]]'s day, June 13, when Portugal's biggest popular festival takes place in [[Lisbon]], where grilled sardines are the snack of choice. Almost every place in Portugal, from [[Figueira da Foz]] to [[Portalegre, Portugal|Portalegre]], from [[Póvoa de Varzim]] to [[Olhão]], has the summertime tradition of eating grilled sardines (''sardinhas assadas'').

<gallery widths="160">
File:Grilled Sardines 5.50€ Marisqueira O Varino Nazaré (3785526688).jpg|Portuguese grilled sardines on lettuce, with potato
File:Gegrille Sardinen.jpg|Grilled sardines with tomato and potato, Portugal
File:Sardinhas_assadas.jpg|Grilled sardines with potato and salad, Portugal
</gallery>

===Spain===
In the [[Timanfaya]] Volcanic National Park on [[Lanzarote]] in the [[Canary Islands]], a popular tourist snack is freshly caught sardines grilled over the [[Geothermal (geology)|heat]] from a volcanic vent. On the Atlantic coast, fried sardines are commonly served as [[tapas]] with drinks or as the first course of a meal. On the Mediterranean coast, grilling is more common.

<gallery widths="160">
File:Espeto de Sardinas ya emplatado.jpg|Sardines with lemon, Spain
File:2014 03 19 397 Eingelegte Fische.jpg|Pickled sardines at a market on the Spanish island of Majorca 
</gallery>

===Turkey===
Sardines (''sardalya'' in [[Turkish language|Turkish]]), a delicacy in Turkish cuisine, are very commonly found in fish markets throughout coastal western regions of Turkey. They are generally prepared grilled or steamed in ovens, most commonly served as a main course alongside alcoholic beverages, most notably ''[[rakı]]'', the archetypal Turkish liquor. Particularly in the [[Gallipoli]] peninsula and in the [[Aegean Region|Aegean region]] of [[Turkey]], sardines are oven-cooked rolled in grape leaves. They are also canned especially in factories in coastal cities such as [[Istanbul]], [[Gelibolu]], [[Çanakkale]], [[Bandırma]], [[Karadeniz Ereğli]], [[Ordu]], and [[Trabzon]].

===United States===
[[File:Pick of the fleet, Sardine Carriers, Eastport, Me., these boats cost from ten to twenty thousand dollars each (74647).jpg|thumb|Sardine fleet in Maine c. 1940s]]
In the United States, the sardine canning industry peaked in the 1950s. Since then, the industry has been on the decline. The last large sardine cannery in the United States, the Stinson Seafood plant in [[Prospect Harbor]], [[Maine]], closed its doors on April 15, 2010, after 135 years in operation.<ref>((Cite web | first = Clarke | last = Canfield | title = Last US sardine cans being packed in Maine  | url = https://www.statesboroherald.com/world/last-us-sardine-cans-being-packed-in-maine/ | agency = Associated Press | date = 2010-04-14 | access-date = 2019-04-20 | archive-url = https://web.archive.org/web/20190420115336/https://www.statesboroherald.com/world/last-us-sardine-cans-being-packed-in-maine/ | archive-date = 2019-04-20 | url-status = live))</ref> During the [[COVID-19 pandemic]], sardines and other tinned fish enjoyed a resurgence, including the establishment of boutique manufacturers.<ref>((cite web |last1=Harrison |first1=Olivia |title=How Tinned Fish Took Over The Internet |url=https://www.refinery29.com/en-us/2020/12/10181789/tinned-fish-trend |website=Refinery 29 |access-date=17 April 2021))</ref>

<gallery widths="160">
File:Sadinas tomate - Tapas.JPG|((center|Sardines and tomato on toast))
File:Sardines in olive oil & tomato sauce.JPG|Sardines in olive oil and tomato sauce
File:Pilchards - "Cornish Sardines" - geograph.org.uk - 73778.jpg|Cornish pilchards salted and packed in crates for shipping to Italy 
</gallery>

==See also==
((portal|Food))
*[[Cannery Row]], Monterey, California
* [[List of smoked foods]]
* [[Sardine]], an article on the fish
*[[Sardine run]], an event in South Africa

==References==
((reflist|30em))

==External links==
((Commons category))
*[https://web.archive.org/web/20100706013151/http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?fid=62 Sardines] - [[Seafood Watch]], [[Monterey Bay Aquarium]]

((sardines|state=expanded))
((seafood))
((Meat|state=collapsed))
((portalbar|Food|Fish))

((Authority control))

[[Category:Clupeidae]]
[[Category:Commercial fish]]
[[Category:Oily fish]]
<!-- [[Category:Seafood]] included in "Category:Marine edible fish" -->
[[Category:Smoked fish]]
[[Category:Portuguese cuisine]]
[[Category:Types of food]]

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