November 24th recognizes these silver little fishes on National Sardines Day. They may not swim right up to your plate, but they sure do pack in the flavor.
- 15th Century – The term sardine was first used in English at the beginning of the 15th century, possibly from the Mediterranean island of Sardinia, where sardines were abundant.
- 1800s – Though sardines have always existed, credit for their discovery goes to Napoleon Bonaparte, who gave it immense popularity. It was he who first proposed producing canned sardines.
- 1810 – Nicolas Appert publishes his cookbook, introducing his food preservation techniques.
- 1836 – The Englishman, Joseph-Pierre Colin, adopts Appert’s method and invents canned sardines.
- 1876 – The Wolff & Reesing Cannery opens in Maine during the Franco-Prussian War.
- 1911 – The way sardines are packed in a can has led to the popular English-language saying “packed like sardines,” used metaphorically to describe situations in which people or objects are crowded together. The phrase is recorded from 1911.
- 1950s – The sardine canning industry peaked in the United States in the 1950s. The
- 2010 – Stinson Seafood plant in Prospect Harbor, Maine, which was the last large sardine cannery in the United States, closed its doors on April 15, 2010, after 135 years in operation.
- Sardines are a great source of vitamins and minerals.
- Relative to other fish commonly eaten by humans, sardines are very low in contaminants, such as mercury.
- Sardine oil is used in the manufacturing of paint, varnish, and linoleum.
- Sardines live short lives and grow quite quickly. They can reach about 23cm (9 inches) in length in two years.
- Sardines are the most plentiful edible fish in the world
- The main ingredient in Worcestershire sauce is fermented sardines.
- Sardine oil is used in the manufacturing of paint, varnish and linoleum.
- The original ‘secret’ ingredient in Caesar Salad is crushed sardines.
- Spain, France, Portugal and Norway are the major producers of this fish, rich in oil. However, the most significant percentage of the world’s sardines comes from Morocco, a leading exporter and supplier of these saltwater fish.
- Sardines help reduce the Risk of Age-Related Macular Degeneration. Age-related macular degeneration (AMD) is a condition commonly seen in people aged 50 or older. Macular and retinal degeneration over the years result in vision loss.
- Sardines are an excellent source of omega-3 fatty acids, which are quite helpful for preventing heart disease.
- Sardines are an excellent source of EPA and DHA, which are two fatty acids that studies show the body uses to reduce inflammation.
- A Herring, also known as an older and bigger Sardine, is eaten either pickled and fermented or raw. Now, a Kipper is a whole herring that is lightly smoked and split into a butterfly cut. Finally, a Sprat is a Sardine that is smoked for about 3 hours.
- There are 21 species of sardines, of which about six species are called pilchards, and over 12 species are called sardines.
- After salmon, sardines are the most consumed fish by humans.
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