Sardinen

Sardinen, in German usage, denotes sardines, small, oily forage fish that belong to the family Clupeidae. The term commonly refers to species in the genera Sardina and Sardinops, especially the European sardine (Sardina pilchardus) and the Pacific sardine (Sardinops sagax).

Biology and distribution: Sardines are schooling, pelagic fish that inhabit temperate coastal waters and continental shelves in the Atlantic, Pacific and nearby seas. They form large, surface-dwelling shoals and feed primarily on plankton, including copepods and other minute crustaceans. They mature after a year or two, depending on species, and reach a length of roughly 10–20 cm (European sardine) to larger sizes in some populations. Reproduction occurs through mass spawning in warmer months, producing many eggs.

Fisheries and uses: Sardines are one of the most commonly canned fish. In markets, they are sold fresh, frozen or canned in oil, water or tomato sauce. They are valued for high levels of omega-3 fatty acids, protein, vitamin D, and calcium (especially when bones are eaten).

Ecology and sustainability: Because they are prey for many larger predators, sardine stocks influence marine food webs. Overfishing and shifting ocean conditions can affect populations; management often includes quotas and stock assessments. Some sardine fisheries are certified by sustainability schemes.