Sardines: A general term for some edible fishes of Sardinidae, especially sardines, sardines and small sardines. Sardines also refer to common herring and other small herring or herring-like fish. European sardines (Sardina pilchardus or C. pilchardus, British Pilcher's fish) are produced in the Mediterranean Sea and the Atlantic coast of Spain, Portugal, France and Britain, while common herring is distributed in the whole North Atlantic (including the coast of North America). The five known sardines are very similar, and sometimes they are classified into one species, that is, Sardinops Sagax, which are distributed in different sea areas of the Pacific Ocean and the Indian Ocean, and can be caught in western North America, western South America, Japan, Australia and South Africa. Sardins are slender silver sardines (Sardinops sagax) with short dorsal fin, no lateral line and scaleless head. The body length is about 1530 cm (6 12 inch). Dense social groups migrate along the coast and feed on a large number of plankton. They lay eggs mainly in spring, and after a few days, the hatched eggs and young fish have been drifting with the tide until they become free-swimming fish. Sardines are all economic fish species, which can be eaten raw, dried, salted or smoked, and boiled into fish powder or fish oil. Rotating net is the most important fishing tool, especially purse seine, and many other improved rotating nets, such as nets or weirs, are also used. Weir is a fixed enclosure composed of piles. Sardines become like this when they swim along the coast. Fishing is mainly carried out at night, when fish float on the water and feed on plankton; After catching, the fish are soaked in salt water and then transported to the shore. Sardines are mainly used as food, but fish can also be made into animal feed. The uses of sardine oil include making paints, pigments and linoleum, and it is also used to make margarine in Europe. Also known as "rancid", it is a general term for some herring, with a flat body, usually silvery white. It is the general name of sardines, sardines and sardines in the family Herring of teleost. Important marine economic fish in the world. There are only 1 species of sardines, which are divided into two subspecies: European sardines and Mediterranean sardines. There are five kinds of sardines, namely sardines in the Far East, sardines in California, sardines in South America, sardines in Australia and sardines in South Africa. There are more than 20 species in Sardinia. There are about 10 kinds of sardines in China, among which golden sardines and autumn sardines have the highest output. Sardines are slender and flat on the side. The abdomen has prismatic scales, and the body is round scales without lateral lines. [Edit this paragraph] The economic and nutritional value has the advantages of fast growth, strong reproduction, tender meat and high fat content. Steamed, braised, fried and salted dry food are all delicious. According to relevant information, sardines contain a long-chain fatty acid with five double bonds, which can prevent thrombosis and has special effects on treating heart disease. However, because of its small size, high yield and low output value, it is difficult to keep fresh, so it is often used as raw material for fish meal. In recent years, various convenient foods, such as fish and mutton, fish balls, fish rolls and fish sausages, have been developed and processed everywhere. [Edit this paragraph] Conditions and characteristics of the growing area Sardines are warm-water fish in the offshore area, usually inhabiting the middle and upper layers and swimming rapidly. The optimum temperature is about 20 ~ 30℃. Before World War II, a large number of sardines were often caught on the sea near California. Strangely, the annual output of sardines in 195 1 suddenly dropped from 500,000 tons to 3,000 tons. Later, the reason for the reduction in production was found out, which was caused by the sudden drop in water temperature. Six years later, the water temperature here rose again, and the output of sardines increased greatly. They mainly feed on plankton and diatoms. The bait varies with fish species, sea areas and seasons. Golden sardines generally don't migrate long distances. Adult fish inhabit the deep water 70 ~ 80 meters away in autumn and winter, and migrate to the nearshore for breeding in spring. Pseudosardines in the Far East are the most prolific species of sardines, which are distributed in the offshore of Japan and can be divided into four groups: Pacific Group, Sea of Japan Group, Foot Fold Group and Kyushu Group. Sardines in the ocean are the most polite and disciplined. When they swim to a narrow area, they will consciously form a neat team and obey the rules. Old people are under the water and young people are above. If Japanese eels are found in the fish, the elderly sardines can politely give up the lower layer to the "guests" and March on the upper layer by themselves. [Edit this paragraph] Nutritional value The nutritional content of sardines (refers to the content in edible food of 100g) calories (kilocalories) 89 thiamine (mg) .0 1 calcium (mg) 184 protein (g) 19.8 riboflavin (mg 1. 1 nicotinic acid (mg) 2 iron (mg) 1.4 carbohydrate (g) 0 vitamin c (mg) 0 manganese (mg) .07 dietary fiber (g) 0 vitamin e (mg) .26 zinc (mg)./kloc-. Capture method: Because sardines are attracted by light at night. Therefore, fishermen generally use light purse seines, gill nets, large nets and fixed nets to fish. Uses: Sardines have high nutritional value, delicious taste and can be eaten. It can also be used for refining fish oil, tanning, soap making and metal smelting. Fish meal can also be used as bait Cooking skills: When cooking sardines, you can first marinate them with salt, and then soak them in beer for 30 minutes to remove the fishy smell of sardines. [Edit this paragraph] Cooking recipes Sardines with onions are a good main course for both daily consumption and entertaining guests. The delicious secret of burning sardines with shallots is to add a small amount of coriander to the belly of sardines. You can choose to eat it with miso soup or tofu juice. Ingredients: sardines, onions, coriander, lemon juice, tomato salt and pepper Steps: 1. Take out the contents of sardines, wash them and put them in parsley. 2. Cut the onion into filaments and soak it in water. 3. Fry the sardines in a pot, and add seasonings before taking them out. 4. Slice tomatoes and mix onions and parsley. 5. Put them together on the plate. /Chinavnet/Show_755.html Recommended: Tomatoes and sardines Ingredients: sardines, appropriate amount of ketchup or tomatoes (personal taste) Practice: similar to braised fish. Efficacy: Enhance antioxidant capacity. Practice: Dice tomatoes, onions and peppers, then mix with sardines and seasonings, squeeze lemon juice and put it on raw vegetable leaves to make onion sardines. The method is simple, you might as well try it. First, the sardines with eight tails are cut open to remove the bones in the middle, dipped in a little corn flour, fried on both sides and put in a deep dish. 2. Peel two large onions, cut them into rings, and stir-fry them in the oil pan for about three minutes. Add the following contents: soak a handful of raisins in warm water, a handful of pine nuts, and 3. Stir-fry sardines together, add seasoning: salt, a little sugar, a little cooking wine, soy sauce, sesame oil, or a little cornmeal, and serve. 4. Sprinkle a few drops of lemon juice on sardines. Basic materials: 400g sardine, Pixian watercress 15g, pepper 1.5g, chicken essence 5g, monosodium glutamate 3g, sugar 5g, coriander 10g, and appropriate amount of raw flour: 1. Sardines are cleaned after slaughter and bone spurs are removed. Pixian watercress is finely cut; Coriander powder. 2. Put the sardines into the basin and add Pixian watercress, pepper, chicken essence, monosodium glutamate, sugar, coriander powder, etc. Then mix it with raw flour. 3. Wipe the pot clean, put it on the kang to dry and turn it into a small fire. Then spread the mixed sardines evenly on the bottom of the pot and gently compact them with a spoon. Then turn the wok to heat the sardines evenly. When the bottom of the sardine is golden yellow, turn the sardine over so that the other side is golden yellow. Take out the pan, change the knife quickly and put it on the plate. Raw sardines mixed with leek 80g, ginger juice 1/4 tsp, cooking wine 1 tsp, soy sauce 1 tsp, rapeseed 50g, bean sprouts 50g, 1/4 half a green onion, leek cabbage 30g, and sesame oil half a tablespoon. Cooking method 1. Remove the head and tail of sardines, remove the big bone spurs, cut them into appropriate sizes, and sprinkle with ginger juice, half a teaspoon of cooking wine and half a teaspoon of soy sauce to make them tasty. 2. Wash the rape and cut it into 3cm long, remove the roots from the bean sprouts, cut the green onions into oblique sections, and cut the Chinese cabbage into strips with a width of 1cm. 3. Heat sesame oil, add sardines and fry on both sides. Stir-fry green onions, rape and bean sprouts with the remaining oil, add sardines and Chinese cabbage, and season with cooking wine and soy sauce. [Edit this paragraph] Raw material introduction Sardines, also known as "herring", are the general name of some herrings, which are widely distributed in temperate marine areas of 6 ~ 20 degrees north latitude and are one of the important economic fish in the world. Sardines are small, with flat sides, mainly silvery white and golden yellow. High fat content and delicious taste, mainly used for canning. [Edit this paragraph] Nutritional analysis According to relevant data, sardines contain a long-chain fatty acid with five double bonds, which can prevent thrombosis and has special effects on treating heart disease. [Edit this paragraph] Cooking instructions Because this kind of fish is small in size, high in output and low in output value, it is difficult to keep fresh, so it is often used as the raw material of fishmeal. In recent years, various convenient foods, such as fish and mutton, fish balls, fish rolls and fish sausages, have been developed and processed everywhere. [Edit this paragraph] Dietotherapy can prevent thrombosis and has special effects on treating heart disease.