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One criterion suggests fish shorter in length than 15 cm (6 in) are sardines, and larger fish are pilchards. [15] The FAO/WHO Codex standard for canned sardines cites 21 species that may be classed as sardines. [4] Xouba is a small version of the pilchard which is prevalent in Spain. Xoubas, are small sardines, and a they come from Galicia, Spain.
Tortang sardinas, also known as tortang tinapa, sardines omelette, or tinapa fritters, is a Filipino omelette made by mixing shredded tinapa (smoked sardines) with eggs. It can also include tomatoes, onions, garlic, salt, ground black pepper, minced spring onions, and/or flour, as well as various other ingredients.
Canned pickled horse mackerel (chicharros en escabeche) from Spain. Canned or tinned fish are food fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years.
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Sardines can be canned, pickled, smoked, or eaten fresh. The term sardine was first used in English during the early 15th century, and may come from the Mediterranean island of Sardinia, around which sardines were once abundant. [1] The terms sardine and pilchard are not precise, and what is meant depends on the region.
In 1880, Norwegian fish canneries began exporting sardines. [2] At the World's Fair in Chicago in 1893, the Norwegian exhibition included smoked sardines. [3]In 1903, a year after royal permission had been granted, Chr. Bjelland & Co. first began exporting the King Oscar brand of sardines to the United States, and by 1920, the brand was established in the USA and British markets. [4]
Sardine or sardines may also refer to other fish: Sardinops; Lake Tanganyika sardine; Black Sea sprat; European sprat, aka Brisling sardine; Other fish-related topics: Sardine run; Sardines (food) Canned sardine; Sardine or sardines may also refer to: Sardines (game), a children's game; Sardines (Inside No. 9), a pilot of Inside No. 9
An ancient basin for fish preservation in Tyritake, Crimea A fish-drying rack in Norway. Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption.