Latin name: Sardina pilchardus
Source material: Whole fish
Larger sardines (20-30 cm) are sometimes called pilchards.
Cooked or smoked in various dishes.
Species within groups of fish, like Gadiformes (examples: codfish and hake) and Scombroid fishes (examples: mackerel and tuna) seem to share allergenic components. The overlap of allergen specificity between the groups seems to be moderate or even small.
Sardine belongs to the same family (Clupeidae) as herring, alewife and menhaden.
The family includes alewife, herring, sardine/pilchard and menhaden. Herring, menhaden, sardine and anchovy, which all feed on plankton, account for about 20% of the world’s fish harvest. The fish is called a silver harvest because of the iridescent skins.
Sometimes the larger of the sardines (20-30 cm) are called pilchards and the smaller (13-16 cm), sardines. Distribution is in the Atlantic and Mediterranean. The catch of sardines has become increasingly important, especially to Spain, Portugal, France and Morocco, where the fish is processed into oil.