Russian Fish-Sardine
Sardines, or pilchards, are several types of small, oily fish related to herrings, family Clupeidae. Sardines were named after the Mediterranean island of Sardinia, where they once lived in abundance.
The terms sardine and pilchard are not precise, and the usual meanings vary by region. Britain’s Sea Fish Industry Authority for example classifies sardines as young pilchards. One criterion suggests that fish shorter in length than 6 inches (15 cm) are sardines, and larger ones pilchards. The FAO/WHO Codex standard for canned sardines cites 21 species that may be classed as sardines; FishBase, a comprehensive database of information about fish, calls at least six species pilchard, over a dozen just sardine, and many more with the two basic names qualified by various adjectives.
Sardines are rich in nutrients. They are commonly sold canned, but fresh sardines are often grilled, pickled or smoked. Sardines are rich in omega-3 fatty acids, which reduce the occurrence of cardiovascular disease. Recent studies suggest that regular consumption of omega-3 fatty acids reduces the likelihood of developing Alzheimer’s disease. These fatty acids may also help lower blood sugar levels a small amount. They are also a good source of vitamin D, calcium, B12, and protein. Sardines are extremely low in contaminants such as mercury.
You can find authentic Russian Fish-Sardine on many Russian Restaurants in Los Angeles.
