Sardines as food
Fish meal is used as animal feed, while sardine oil has many uses, including the manufacture of paint, varnish, and linoleum.
[9] Recent studies suggest the regular consumption of omega-3 fatty acids reduces the likelihood of developing Alzheimer's disease and can even boost brain function.
The Brunswick brand, which started as the Connors Brothers in the 1880s, produces sardines (actually, juvenile herring, Clupea harengus) with many flavours.
The region was part of the Roman Empire, then largely a Venetian dominion, and has always been sustained through fishing mainly sardines.
All along the coast, many towns promote the age-old practice of fishing by lateen sail boats for tourism and on festival occasions.
Popular especially during the summer months of July and August, and praised as a high-quality healthy food source of protein and Omega-3 fatty acids, sardines are mostly consumed grilled with lemon and garlic, or cured in salt and olive oil (παστές, pastés).
Both dishes are standard items in Greek-style seaside "taverna" restaurants, or in smaller establishments served as a treat (μεζές, meze) usually accompanied by ouzo.
A fine kind of the fish called papalina thrives in the island's wide bay of Kalloni, and ouzo production has been a long tradition in the area of Plomari.
The sardine is a favorite food of the people of Karnataka, Kerala, Andhra Pradesh, Tamil Nadu and Goa.
Owing to proximity with Sardinia, both the northern and southern regions of Italy claim main courses or appetizers with sardine fish as a primary ingredient.
Sicily's regional dish, pasta con le sarde, is a spaghetti or bucatini entree with sardines, fennel seed, saffron, raisins, garlic, onion, olive oil, white wine, lemon juice, pureed tomato, toasted breadcrumbs, and crushed almonds.
Sardines represent more than 62% of the Moroccan fish catch and account for 91% of raw material usage in the domestic canning industry.
Until the discovery of oil fields in the fishing areas, sardine canning was the main activity of the city of Stavanger.
Known mainly as "sardinas" regardless of the actual species, sardines are a staple especially of lower-class families in the Philippines due to their relatively cheap prices.
Historically a people who depend heavily on the sea for food and commerce, the Portuguese have a predilection for fish in their popular festivities.
The most important is Saint Anthony's day, June 13, when Portugal's biggest popular festival takes place in Lisbon, where grilled sardines are the snack of choice.
Almost every place in Portugal, from Figueira da Foz to Portalegre, from Póvoa de Varzim to Olhão, has the summertime tradition of eating grilled sardines (sardinhas assadas).
They are generally prepared grilled or steamed in ovens, most commonly served as a main course alongside alcoholic beverages, most notably rakı, the archetypal Turkish liquor.
They are also canned especially in factories in coastal cities such as Istanbul, Gelibolu, Çanakkale, Bandırma, Karadeniz Ereğli, Ordu, and Trabzon.
The last large sardine cannery in the United States, the Stinson Seafood plant in Prospect Harbor, Maine, closed its doors on April 15, 2010, after 135 years in operation.
