The name sardine is a generic term applied broadly to any of various small, soft-boned, saltwater fish, such as sprat, young pilchard, and herring. These tasty little fish are iridescent and silvery and swim in huge schools, usually near the water's surface. Cold-water fish, such as sardines, contain the highest amounts of heart-healthy omega-3 fatty acids. One of the world's first canned foods, the sardine is rich in phosphorus, iron, potassium, vitamin B6, and niacin. Sardines were first canned in the 19th Century.
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