Frozen Sardine Fish, For Cooking, Food, Human Consumption, Making Medicine, Packaging Type : Carton Box

"Sardine" or "pilchard" are common names used to refer to various small, oily forage

fish in the herring family Clupeidae. The term "sardine" was first used in English 

during the early 15th century and may come from the Mediterranean island of Sardinia,

 around which sardines were once abundant.

The terms "sardine" and "pilchard” are not precise, and what is meant depends on 

the region. The United Kingdom's Sea Fish Industry Authority, for example, 

classifies sardines as young pilchards. One criterion suggests fish shorter in length 

than 15 cm are sardines, and larger fish are pilchards.