Any one of several small species of herring which are commonly preserved in olive oil for food, especially the pilchard, or European sardine (Clupea pilchardus). The California sardine (Clupea sagax) is similar. The American sardines of the Atlantic coast are mostly the young of the common herring and of the menhaden.
A small pilchard, an oil-rich sea fish.
A very well known plump, tasty little fish, which is silvery-blue in color and has soft bones. It is caught in large quantities and can be eaten fresh, salted, smoked or tinned. When buying sardines make sure there are no yellow stripes along the sides of the body as these are either pilchards or trohioi, which are far inferior in taste. Sardines should be grilled.
Small sardine. Large sardines are called pilchards. Found year-round in the Mediterranean, from May to October in the Atlantic.
Sardines are baby pilchards - an oil-rich fish. Sardines are sold whole, fresh or frozen while pilchards are mainly processed and canned. Ideal fish for grilling and barbecuing when whole.
small fatty fish usually canned
any of various small edible herring or related food fishes frequently canned
small fishes found in great schools along coasts of Europe; smaller and rounder than herring
a generic term used for a number of small soft-boned fish in the herring
Small, silvery fish with rich, tasty dark flesh. Enormously popular in Europe as an appetizer. Fresh sardines should be iced immediately after catching and are great broiled.