Season Sardines in Pure Olive Oil, 4.375-Ounce Tins (Pack of 12)

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Froese, Rainer; Pauly, Daniel (eds.) (2012). " Sardina pilchardus " in FishBase. April 2012 version. Per 100 gram portion, sardines provide 1480 mg of omega-3 per 100 grams, which is a significant amount ( 2). Why Is Omega-3 Important?

Another option for sustainable, guilt free indulgence is the Wild Planet Sardines in extra virgin olive oil. Extracted purposefully from the Pacific Ocean near California using purse-seine fishing methods, they do not contribute to habitat destruction. They also come in four flavor options with spring water, olive oil, mustard and dill sauce, and tomato and basil. Be conscious that the flavored options have a shorter shelf life, so for the greatest long-term value, it’s more economical to add your own flavors. Versatility: You’ll never have a mundane meal with sardines. You can use them in salads, soups, stews or on toast. Because they are low in the food chain, sardines are very low in contaminants, such as mercury, relative to other fish commonly eaten by humans. [77] History [ edit ] Sardines use body-caudal fin locomotion to swim, and streamline their bodies by holding their other fins flat against the body. History of sardine fishing in the UK [ edit ] Froese, Rainer; Pauly, Daniel (eds.) (2012). " Sardinella gibbosa " in FishBase. April 2012 version.The single best source of vitamin D is sunlight, but not everyone is fortunate enough to have sufficient exposure. Species Fact Sheet: Sardinella longiceps". FAO. Archived from the original on 8 May 2012 . Retrieved 10 August 2018.

Here is a look at nine great advantages sardines bring to our diet; 1. Rich Source of Bio-available Calcium Sardines may not enjoy the popularity that other types of seafood do, but they’re one of the most nutrient-dense foods on the planet. The fishery is run by the Cornish Sardine Management Association, a partnership between the owners of the 15 vessels, and four local seafood processors. The members collectively catch and process almost all of the sardines caught in the area. Among these, the mineral has an antioxidant role in the body and helps to attenuate oxidative stress. Selenium also plays an essential role in DNA repair and the proper functioning of the endocrine and immune systems ( 15).As fresh sardines are hard to come by in most regions, canned ones remain the most accessible choice. They come in several varieties, depending on the liquid, the meat, and the preservatives used. The meat can be cleaned off the bones and skin, or the fish can be canned with the bones and skin. However, even with the whole sardines, the bones are very soft, so they can be eaten without any problem. The word 'sardine' first appeared in English in the 15th century, a loanword from French sardine, derived from Latin sardina, from Ancient Greek σαρδίνη ( sardínē) or σαρδῖνος ( sardĩnos), [9] possibly from the Greek Σαρδώ ( Sardō) ' Sardinia'. Athenaios quotes a fragmentary passage from Aristotle mentioning the fish σαρδῖνος ( sardĩnos), referring to the sardine or pilchard. [10] However, Sardinia is over 1000 km from Athens, so it seems "hardly probable that the Greeks would have obtained fish from so far as Sardinia at a time relatively so early as that of Aristotle." [11] It is likely that the name ‘sardine’ originates from the island of Sardinia, Italy, with historical records of the fish being caught there as early as the 15th century ( 1). Nutrition Profile Consuming oily fish like sardines helps to increase our body’s omega-3 stores, but we should ideally avoid omega-6 vegetable oils too.