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sardines: description and Italian names 

(Sardina Plicardus)

Sardines, or pilchards, Italian name sardine or sarde are a group of several types of small, oily fish  related to herrings , family Clupeidae . Sardines were named after the Italian  island of Sardinia. Thy are small silvery fishes with a single dorsal fin located over the middle of the body, a forked caudal fin and a keel of large spiny scales along the belly. The snout is small with teeth. It lives in great schools widespread in all the Mediterranean area

On the market we find sardines either in the most common size 6 in ( 15 cm) or in the larger size, called “sardoni”. Due to the fact that the scales fall off just after fishing if purchased in the shop they are always without scales, and then with a homogenous colour  grey-silver. If fresh the smell is strong but agreeable and the eye glossy. Many preparations require the fillets, for avoiding bones: as usually we don’t suggest to buy products sliced before selling, as it could be not fresh.

For cleansing sardines at first scale and then eviscerate. For slicing sardines cut both the head or the tail and open with a scissor all the belly, remove the bone and rinse under running water.

They are suitable for many preparations: deep-fried, baked, stewed. The Sardines have many nutritional powers and are rather cheap.



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