Modern research is exploring ways to convert sardine solid waste into high-value products like natural hydroxyapatite for water treatment [3] or refined fish oil for food enrichment [7]. 4. Cultural and Culinary Trends
The sardine, often referred to interchangeably with the pilchard [29], is a small, nutrient-dense pelagic fish of immense economic, ecological, and cultural importance [5]. This report outlines the biological classification, nutritional value, current fishery status, and emerging cultural trends surrounding this species. 1. Biological and Taxonomic Overview sardine
Organizations like the International Council for the Exploration of the Sea (ICES) [27] and NOAA [33] provide annual assessments to determine total allowable catch (TAC) and ensure long-term sustainability. Modern research is exploring ways to convert sardine
Many regions, such as the Iberian Coast and the Mediterranean, have seen historical declines in recruitment [2, 23]. Many regions, such as the Iberian Coast and
Rich in high-quality protein, omega-3 fatty acids (specifically EPA and DHA), and essential vitamins and minerals [4, 7, 10].