Sardinky

Sardinky is the plural form used in Czech and Polish for sardines, small oily fish in the family Clupeidae. The term in English covers several species, notably Sardina pilchardus in the eastern Atlantic and Mediterranean, and Sardinops sagax in the Pacific. The word derives from Sardinia, historically associated with fishing these fish.

Biology: Sardines are small, typically 12–20 cm, and form dense, migratory schools in coastal and shelf waters. They feed on plankton and serve as prey for larger fish, birds, and mammals. They prefer nutrient-rich upwelling zones and undertake seasonal migrations.

Distribution and fisheries: They occur in the Atlantic, the Mediterranean, and the Pacific. Commercial stocks include European sardine and Pacific sardine; catch limits and seasonal closures are used to prevent overfishing, with management varying by region.

Culinary uses and processing: Sardines are eaten fresh or preserved. Canned sardines in oil, water, or tomato sauce are a staple in many cuisines, often eaten with bread or salads; bones are typically edible in canned form.

Nutrition: Sardines provide protein, omega-3 fatty acids, vitamin D and B12, and calcium when bones are consumed. They generally have low mercury levels compared with larger predatory fish.

Sustainability: Because some stocks are overfished, assessments and certifications guide sustainable fishing. Consumers can look for responsible labeling and MSC-certified products.