Sardine

Rich in high-quality protein, omega-3 fatty acids (specifically EPA and DHA), and essential vitamins and minerals [4, 7, 10].

As small pelagic fish, they are a more sustainable seafood choice with lower mercury levels compared to larger predatory fish [15]. 3. Fisheries and Stock Management

They thrive globally, particularly in the northeastern Atlantic, Mediterranean, and Pacific Oceans [4]. sardine

Beyond traditional canning, sardines are featured in diverse recipes ranging from sardine toast [41] to savory Tarte Tatin

The global sardine industry faces significant environmental and regulatory challenges: particularly in the northeastern Atlantic

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 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 Rich in high-quality protein

Emerging "skincare in a can" trends highlight their ability to boost collagen and overall skin health [19].