Sardine, a small and well known fish of the herring family, and genus alosa (Cuv.). It is regarded by Valenciennes and most ichthyologists as identical with the fish called pilchard on the coasts of Great Britain, though Cuvier made it distinct, giving it the specific name of sardina. Its flesh is very delicate. The fishery employs a great number of men and women on the coasts of Brittany, and to a less extent of Portugal. Sardines are salted, or preserved in olive oil and butter and put up in tin cases for exportation. The larger fish are called celans in France, and pilchards in England; their shoals are preyed upon by codfish, and especially by porpoises. Fish of many other genera of the herring family are called sardines. In the East Indies species of clupeo-nia, spratella, kowala, and Dussumiera (the last named belonging to the erythrinidoe) are placed on the table as sardines; in the West Indies harengula clupeola (Val.) is called the Spanish sardine, and pellona Orbignyana (Val.) in South America. The menhaden (A. menhaden) is called the American sardine, and is caught on the coast of New Jersey, put up in oil, and exported in large quantities.