Re: sardine and anchovy PUFA content

markd_at_toad-net.com
Date: 08/27/04 

Date: 27 Aug 2004 19:07:25 GMT

" Atlantic herring (Clupea harengus harengus) are common schooling fish,
   called brit for the first year, sardines if under 17.5cm (7"), sea
   herring (or bloater or roe herring) if larger than 23cm (9"). Herring"

In my grocery stores is a brand selling herring as "fish steaks" and comes
packed in hot sauce, oil, mustard, etc., so comparsions using herring are
out there if you pok around a bit.

>> I think "sardine" is a generic term for a small example of the herring
>> family of fish, from which one might then deduce content.
>
>I doubt that. French has a word for sardine (sardine) and another one for
>herring (hareng), even when both are fresh, so they are different fish.
>Sardine is found in the whole mediterranea, which is not the case of herring
>IIRC. Maybe they're related, but it's really not the same fish.
>
>> Also, if canned content is given, comparing it to the canned version of a
>known fresh fish
>> might suggest how to make conclusions about content as to how canning
>> might affect final levels.
>
>The problem is that sardine is *always* canned along with oil (usually
>olive), while herring is usually in brine. The point of doing that is to get
>olive oil sardine confit. But this also means the canned version is
>completely different from the non-canned version as far as pufa are
>concerned.
>I tried looking up on French sites, but they don't list these data either.
>They list them along with the other fat fish and they are rich in omega-3,
>but that's about all the information I could find.

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