sardine
[ sahr-DEEN ]
A generic term applied broadly to any of various small, soft-boned, saltwater
FISH such as
SPRAT and young
PILCHARD and
HERRING. These tiny
FISH are iridescent and silvery and swim in huge schools, usually near the water's surface. Fresh sardines are available on a limited basis during the summer months, usually only along the coast where they're caught. In general, their fatty flesh is best when grilled, broiled or fried. In the United States, sardines are more commonly found salted, smoked or canned, either in oil, tomato sauce or mustard sauce. Some are packed as is, while others are skinned, boned and sold as fillets. The name is thought to have come from the young
PILCHARDs caught off the coast of Sardinia, which were one of the first
FISH packed in oil. See also
FISH.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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