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Sardine is a generic term for any of a number of small silvery fish that swim in schools, usually near the water's surface. They have a fatty flesh and are quite tasty when grilled, broiled or fried. The name comes from the fact that these types of fish were caught off the Italian island of Sardinia. They were the first fish to be packed in oil, now a common practice. (Early 20th century cigarette trade card, Hughes Food History Archives)
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Scenes from a 19th century sardine packing plant. The sardines were cooked, packed with oil in tins and then soldered shut. (Hughes Food History Archives)