European pilchard

Sardina pilchardus

FAMILY

Clupeidae

TAXONOMY

Sardina pilchardus Walbaum, 1792, Cornwall, England.

OTHER COMMON NAMES

English: Pilchard, sardine, true sardine; French: Sardine, sardine commune, sardine d'Europe; German: Pilchard, Sardine; Spanish: Majuga, parrocha, sardina, sardiña, xouba.

PHYSICAL CHARACTERISTICS

Can attain lengths of 9.8 in (25 cm). Body elongate with a rounded belly that has scutes but not a defined keel. Back dark green or olive in color, with golden flanks and a silvery white belly. There is a series of dark spots along the upper flanks.

DISTRIBUTION

Northeast Atlantic from Iceland and the North Sea south to Senegal. Also found in the western Mediterranean and Adriatic Seas.

HABITAT

Coastal, pelagic species that is found at water depths of 82–180 ft (25–55 m) during the day and 49–115 ft (15–35 m) at night.

BEHAVIOR

Forms schools and undertakes diel migrations in the water column, staying at deeper depths during the day and rising to shallower waters at night.

FEEDING ECOLOGY AND DIET

Feeds mainly on planktonic crustaceans, but may also consume larger planktonic organisms.

REPRODUCTIVE BIOLOGY

Breeds at 66–82 ft (20–25 m) depth up to 62 mi (100 km) offshore. Spawning time varies by geographic location, taking place in April in the English Channel, from June to August in the North Sea, from September to May along European coasts in the Mediterranean, and from November to June along

African coasts in the Mediterranean. The eggs are buoyant and develop in the water column.

CONSERVATION STATUS

Not listed by the IUCN.

SIGNIFICANCE TO HUMANS

Constitutes an important fishery throughout its range. Catches have steadily risen since 1950, and in 1999, over 900,000 tons (816,466 tonnes) was harvested. The fish is marketed fresh, frozen or canned but may also be utilized in dried or smoked forms.