Sardine
The sardine ( Sardina pilchardus ) is a Poisson of the family of the Clupeidae, which also includes/understands the Hareng, the Alose, in particular. According to the area it takes the names of célan, célerin, pilchard, sarda, sardinyola.
Description
Measuring with more the one score of centimetres length, the sardine has a silver plated belly and a back Bleu t-piece.
Places of life
This fish lives in the Mediterranean and in the northern Atlantique, of the Ireland until the the Azores and with the Senegal.
Lifestyle
It evolves/moves with broad, within compact benches, between 10 and 50 Mètre S under surface.
Reproduction
The reproduction takes place in open sea. The alevins join the coasts with the Printemps, and remain there until the beginning of the Hiver.
History
The fishing with sardine goes back to the Antiquité. It is a Poisson little expensive, rich in Omega-3, Phosphore, Vitamine B3 and Vitamine B6. One can preserve it in the Huile during several months.
Gastronomy
The sardine is excellent with the barbecue. The opinions are divided as for the need for emptying it and for scaling it before roasting it.
Gallery
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