Sardines are the only species of sardines and belong to the genus Sardines. It is distributed in the northeast Atlantic, Mediterranean and Black Sea. It is a small fish in the upper warm water layer, with a water depth of 10 to 100 meters. 10.8 inch (about 27.5 cm). Sardines have a cylindrical body, a silvery white belly and a dark blue back with a metallic luster.
For most people, the first contact with sardines is mainly canned food. You may ask, there are many fresh-keeping methods now, why do you have to canned sardines? There are two main reasons: First, these fish are high in fat and protein, which are very fresh and tender, but at the same time they are not resistant to storage and transportation. In addition, sardines are rich in unsaturated fatty acids and are easily oxidized and degraded. Even if it is refrigerated, the taste will still be affected. Therefore, making sealed cans is an ideal long-term preservation method.
The second reason is that the muscle spines of these fish are very dense (referring to common squid and squid), which is very troublesome to eat directly. But curing and secondary heating can make these thorns soft and can be eaten together, and fish bones can provide more calcium than fresh fish.
The habits of sardines are similar to those of Atlantic salmon. They are both large and compact fish, and the population of sardines is as high as millions. In addition, they also have the habit of migrating in groups. This habit is undoubtedly a grand self-help carnival for the natural enemies of sardines, which naturally attracts people's attention, and a long and long sardine fishing and processing industry came into being. This is why sardines are always canned.