Sardinas

Sardinas, or sardines, are small, oily fish belonging to the family Clupeidae. The name is used for several species, most notably Sardina pilchardus, the European sardine, as well as various Sardinella species such as Sardinella longiceps and Sardinella aurita. They are typically 10 to 20 centimeters long, with a slender, laterally compressed body, a silvery belly, and a bluish-green back. Sardines form large, dense schools in coastal and shelf waters and feed mainly on plankton.

Found in temperate and subtropical waters, their range includes the eastern Atlantic from Norway to South Africa, the Mediterranean and Black Seas, and related areas in the Indian and Pacific Oceans depending on species. They migrate seasonally in response to feeding and spawning. Diet consists mainly of microplankton, copepods, and other small organisms. Spawning occurs in warmer months, and eggs and larvae are carried by currents before reaching juvenile stages.

Humans consume sardines fresh, salted, or pickled, and they are widely produced as canned products, often packed in oil, tomato sauce, or brine. Nutritionally, sardines are high in protein and omega-3 fatty acids (EPA and DHA), and canned varieties with bones provide substantial calcium. They also supply vitamin B12 and vitamin D.

Commercial sardine fisheries are subject to stock assessments and management by regional authorities and international bodies. Some stocks are sustainably harvested and certified by labeling programs, while others have faced overfishing pressures linked to environmental variability, climate effects, and fishing effort. Responsible consumption often involves choosing MSC-certified products or regionally managed fisheries.