Sardines, also called pilchards, are small, oily fish of the herring family (Clupeidae), eaten fresh, canned, or cured. They are fished mainly off Portugal, Spain, Morocco, and the Pacific coasts of Peru and Chile, and have been a dietary staple around the Mediterranean since ancient times.
Fresh sardines are commonly grilled whole and simply salted, as in Portugal's sardinhas assadas; canned sardines are eaten on bread or used in dishes like Filipino adobo and paksiw; and dried, fermented sardines go into Japanese iriko dashi. They are notably rich in omega-3 fatty acids, protein, and calcium, and pair well with lemon, garlic, tomatoes, olives, capers, and herbs like parsley and oregano.