Talk:Sardine

message: This is an <U>extremely</U> important fish, globally. It warrants a larger article. CyberAnth 05:36, 8 December 2006 (UTC)
replies: text:  And you can eat its spine :D (Mad Gouki (talk) 23:41, 19 November 2007 (UTC)
thread_title: Expand

message: How are sardines usually consumed?  A lot of us (me for example) have no experience with them. 68.42.98.97 (talk) 00:05, 4 July 2008 (UTC)
thread_title: Uses

message: how do you tell if sardines are clean? i understand
some sardines are slaughtered, cleaned and then cooked
in that order while others happen to be cooked alive,
and remain whole akin to lobster, a detestable manner which i find to be unsanitary and inhumane. how would i go about inspecting them before making a puchase? should i look for certain ingredients or packing information?63.192.20.149 (talk) 01:20, 18 July 2008 (UTC)
replies: text:  I don't think sardines are usually cooked at all... they don't appear to be and most non-breaded seafood is not cooked before packageing, I can't see why sardines would be pre-cooked.  —Preceding unsigned comment added by 205.174.165.150 (talk) 15:47, 16 December 2008 (UTC)
replies: text:  As far as I know, most sardines are cooked, but I'm not sure about when they are cooked with regard to their slaughtering and cleaning. Cleanliness is related to quality, in my opinion, and if they are skinless and boneless, then arguably they have been more thoroughly cleaned.  informedbanker (talk) 20:08, 27 September 2009 (UTC)

text:  In factory ships I believe they are stunned, slaughtered first. --92.8.52.145 (talk) 05:02, 24 November 2009 (UTC)
thread_title: selecting sardines

message: Every year Sardines migrate down the coast and back up again. It is sometimes referred to as the "Silver Tide", referring to the visible volumes of Sardines that move. I don't have the specifics, but have experienced it. Perhaps someone with more details could expand this section.
:I just saw a documentary about the great Sardine Run off the coast of South Africa, Our World: Nature's Great Events, episode 4, The Great Tide. The documentary was narrated by Sir David Attenborough. Apparently, the Sardine run does not occur every year and is contingent upon precipitous ocean currents. A typical sardine run will include around 500 million sardines. BlueRobe (talk) 06:22, 8 August 2010 (UTC)
thread_title:  Sardine Run in South Africa 

message: This isn't an idiomatic English word.  —Preceding unsigned comment added by 80.189.103.145 (talk) 19:16, 16 March 2009 (UTC)
thread_title: aliment

message: Hi
Would or Could a "SKIPPER" fish , be classed as a Sardine ?  —Preceding unsigned comment added by 41.246.159.120 (talk) 07:34, 19 October 2009 (UTC)
replies: text: If by "skipper" you mean Saury then no, they're in the Scomberesocidae family, while sardines are in the Clupeidae family. — raeky (talk | edits) 08:34, 19 October 2009 (UTC)
thread_title:  SARDINE FAMILY  

message: The article currently states that, if packed in oil (and typically sardines are), then they are high in cholesterol.  My general understanding is that cholesterol only occurs in animal fat, so that sardines packed in olive oil would not contribute additional cholesterol.  On the other hand, my 3.75-ounce package of Season brand sardines is labeled as containing 56 milligrams of cholesterol (28 milligrams for each of two servings), which amounts to 0.28% of the total 20 grams of fat.  So anyway, I don't think the article as it stands warning about cholesterol in olive oil is correct.
Jabeles (talk) 17:25, 4 July 2010 (UTC)
thread_title: Cholesterol if packed in oil?

message: Brunswick lists exactly the same cholesterol content per 96g for both packed in spring water and packed in soybean oil - 115mg. I agree with your summation that that proviso needs to be deleted.
in water: http://caloriecount.about.com/calories-brunswick-sardines-spring-water-i96176
in oil: http://caloriecount.about.com/calories-brunswick-sardines-soybean-oil-i96175
190.213.76.219 (talk) 01:47, 26 July 2010 (UTC)
thread_title: Cholesterol if packed in oil 

message: "Until the discovery of oil fields in the fishing areas, sardine canning was the main activity of the city of Stavanger. Today, only a sardine museum remains among the refineries in Stavanger."
The brislings used for canning were, and still are, fished in the fjords, not near any oil fields. The canning declined in the 60's, before development of the oil industry. And there has only ever been one refinery in the Stavanger area, and it was closed in 2000.
--152.94.81.177 (talk) 20:21, 5 December 2010 (UTC)
thread_title: Stavanger

message: from Sardinia??? Böri (talk) 12:57, 13 April 2012 (UTC)
thread_title:  What's the etymology of sardine? 

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thread_title:  External links modified