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Sardines — Product Description at

This small plump fish from the herring family is found — no more than 15 cm long, with a bluish-green back and silvery belly — in the Mediterranean Sea and the Atlantic Ocean off the coast of England, France, Spain and Portugal: it is not surprising that these countries can claim the title true exporters of sardines.

This small plump fish from the herring family is found — no more than 15 cm long, with a bluish-green back and silvery belly — in the Mediterranean Sea and the Atlantic Ocean off the coast of England, France, Spain and Portugal: it is not surprising that these countries can claim the title true exporters of sardines.

A mystery to scientists is the seasonal behavior of these fish — they swim from the depths of the ocean to the shore and become available for fishing only in summer.

Then comes the hot season for a huge number of canneries, standing along the coast of the French province of Brittany. On them cook the best sardines in oil.

By the way, keep in mind that in the USA, for example, they are made from young herring, in Ukraine — from Hamsa or anchovy, in Austria and Germany — from ordinary kilka.

In Spain, carnival takes place every year before Lent.

The culmination of the funeral are sardines.

The papier-mâché fish symbol of the carnival is solemnly burnt. “On the last journey”, she is accompanied by about a hundred respectable men dressed in the fashion of the 19th century. In black cylinders, caps and cloaks with canes, they slowly march through the central streets of the city to the sounds of the funeral march, which is played by a brass band going after the procession. The members of the “funeral” are members of the so-called Fun Brotherhood of the Sardine.

You can get a place in this elite society only by inheritance from a deceased relative. To the townspeople, who usually stop to look at the unusual procession, its participants throw the caramel. Other characters in the procession are crying widows, and, as a rule, these are baleen men.

The streets announce the moans and cries of spectators playing to the ritual. Ashes of sardines are buried on the beach, and this “sad” event is duly celebrated. The tradition began during the reign of King Carlos III (1716–1788), when the Madrid authorities decided to treat the residents of the capital to free sardines at the Casa de Campo.

The sardines were ordered in advance, and the weather was warm that year, and the sardines were stale.

However, the people of Madrid were not outraged, because unlimited quantities of wine were supposed to be available to sardines.
As a result, with jokes, the intoxicating participants of the festival, after earning shovels, staged a «funeral» for rotten sardines.

Sardines have many vitamins A, D, and B12.

Sardines do not differ in large size. A common European sardine is 13–16 cm in length.

And if the fish grows to 16 to 30 cm, then trappers call her already a sardine.

This member of the herring family has three main genera: Sardina, Sardinella, Sardinops. They all prefer to live in subtropical and temperate coastal waters. Most of all sardinellas can be found off the northwestern African coast.

And in the south-western coastal waters inhabited by representatives of the genus Sardinops.

The favorite habitat of the sardine is the southwestern coast of Europe, where it is most caught by the Portuguese and Spaniards. In general in the world, among the masses of sardine species, only about 160 are of commercial value.

Sardines are also actively trawling in the Far East and on the Pacific coast of South America.

In Europe, fish is most often preserved for subsequent sale and export.

Iwashi — a species of sardine Sardinops sagax melanosticta.

Fish are mined in the Far East — from the coasts of the island of Taiwan to the northern part of the Tatar Strait and the coasts of Eastern Kamchatka.

The world’s most popular sardines, of course, are canned. The French sarding canning process is as follows. A freshly caught sardine per day of catch is delivered to one of the coastal canneries.

Then the fish is cut off the head, soaked in brine for an hour, then washed and dried, then dipped in boiling olive oil mixed with peanut or cotton. Then the fish is placed in quadrangular cans, poured with olive oil, the cans are sealed and warmed up in a boiler.

Sardines acquire their true taste only after staying in banks for more than three months.

The resulting tender and fatty fish is an ideal ingredient for salads, pies, sandwiches and quick soups.

However, not only canned sardines eat at all.

This fish has a completely magical taste, if you can get it right from today’s catch fresh or at least chilled.

For example, in Sicily, fresh sardines are grilled with hot spices or baked.

In Italy, sardines sometimes like to cook in wine, then knead them in a dish along with olive oil, lemon juice, fresh garlic and spices, and then serve this paste as spread on bread.

The world’s most popular sardines, of course, are canned, but not only. .

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