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Sardines are commercially fished for a variety of uses: bait, immediate consumption, canning, drying, salting, smoking, and reduction into fish meal or fish oil. The chief use of sardines is for human consumption. Fish meal is used as animal feed, while sardine oil has many uses, including the manufacture of paint, varnish, and linoleum.
Xouba means little fish; the fish lives is shallow areas of water between 5 m (16 ft) and 50 m (160 ft). [18] The fish is sold fresh, frozen or canned, or is salted and smoked or dried; as the flesh is of low value, some of the catch is used for fishing bait or fertilizer and some is manufactured into fish meal. [1]
Kapenta rig. This fish is caught at night using kapenta rigs; these rigs use LED lights or kerosene lamps to attract the fish to the rig. [1] A dip net measuring roughly six metres in diameter and around 8 to 10 metres in length is then used to bring the fish up from anything from 40 metres (130 ft).
Scaled sardines are often referred to by anglers as greenbacks, though that common name can also refer to the Atlantic threadfin herring (or Atlantic thread herring). They can usually be caught with strings of wire loops known as minnow rings, sabiki rigs or by cast netting. They are taken by anglers for use as bait or for personal consumption. [2]
The Mitchell's Fish Market is an American seafood restaurant chain founded in 1998 [2] by restaurateur Cameron Mitchell of Columbus, Ohio. Starting from a single location opened in 1998 in Columbus called the "Columbus Fish Market", [ 3 ] by 2006, the chain had 12 locations. [ 4 ]
Sardines (or pilchards) are canned in many different ways. At the cannery, the fish are washed, their heads are removed, and the fish are cooked, either by deep-frying or by steam-cooking, after which they are dried. They are then packed in either olive, sunflower or soybean oil, water, or in a tomato, chili, or mustard sauce.
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