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Sardine and pilchard are common names for various species of small, oily forage fish in the herring suborder Clupeoidei. [2] The term 'sardine' was first used in English during the early 15th century; a somewhat dubious etymology says it comes from the Italian island of Sardinia , around which sardines were once supposedly abundant.
Mackerel range in size from small forage fish to larger game fish. Coastal mackerel tend to be small. [121] The king mackerel is an example of a larger mackerel. Most fish are cold-blooded, but exceptions exist. Certain species of fish maintain elevated body temperatures.
Their size varies between subspecies: the Baltic herring (Clupea harengus membras) is small, 14 to 18 centimeters; the proper Atlantic herring (C. h. harengus) can grow to about 45.72 cm (18.00 in) and weigh up 680 g (1.50 lb); and Pacific herring grow to about 38 cm (15 in).
Sardines. Sardines are another top choice. These tiny fish are nutritional powerhouses and often more affordable and accessible options. ... Atlantic mackerel is an oily fish that's rich in omega ...
Herring has been a staple food source since at least 3000 BC. The fish is served numerous ways, and many regional recipes are used: eaten raw, fermented, pickled, or cured by other techniques, such as being smoked as kippers. Herring are very high in the long-chain omega-3 fatty acids EPA and DHA. [128] They are a source of vitamin D. [129]
Midwater trawlers are impressive. They can catch and hold a million pounds of herring at a time. They are used for other fish as well, including mackerel, another important forage fish in Cape waters.
Radakov estimated herring schools in the North Atlantic can occupy up to 4.8 cubic kilometres with fish densities between 0.5 and 1.0 fish/cubic metre, equivalent to several million fish in one school. [8] Herring are amongst the most spectacular schoolers ("obligate schoolers" under older terminology).
Many varieties of fish, particularly cold-water oily fish like salmon, are rich in omega-3 fatty acids, “healthy” fats that support heart, brain and eye health.