sardine Young pilchard, Sardina (Clupea) pilchardus; commonly canned in oil, brine, or tomato paste. Norwegian canned sardines are salted and smoked before canning; French are salted and steamed. A 100‐g portion (canned in oil and drained, or canned in brine or tomato sauce) is an exceptionally rich source of vitamin B₁₂; a rich source of protein, niacin, calcium, selenium, and vitamin D; a good source of vitamins B₂, B₆, iron, zinc, and copper; a source of iodine; contains 13 g of fat, of which one‐third is saturated and one third mono‐unsaturated; supplies 200 kcal (850  kJ).

sar·dine / särˈdēn/ • n. a young pilchard or other young or small herringlike fish.sar·dine² • n. another term for sardius.

sardine2 small fish of the herring family. XV (-eyne). — (O)F. sardine, corr. to It. sardina — L. sardīna; cf. late Gr. sardḗnē, -tnē, sardînos, and L. sarda, Gr. sādā; prob. connected with the name of the island Sardinia.

sardine Small, marine food fish found throughout the world. It has a laterally compressed body, a large toothless mouth, and oily flesh. Length: to 30cm (1ft). Species include the Californian Sardinops caerulea, South American S. sagax and the European sardine, or pilchard, S. pilchardus. Family Clupeidae.

sardine1 precious stone of Rev. 4:3. XIV. — late L. sardinus — Gr. sárdinos, var. reading for sárdios SARDIUS.