<unk> s, or pilchards, are common names used to refer to various small, oily fish within the herring family of Clupeidae. The term<unk>  was first used in English during the early 15th century and may come from the Mediterranean island of<unk> a, around which<unk> s were once abundant.
The terms<unk>  and pilchard are not precise, and what is meant depends on the region. The United Kingdom's Sea Fish Industry Authority, for example, classifies<unk> s as young pilchards.One criterion suggests fish shorter in length than are<unk> s, and larger ones pilchards.The FAO/WHO Codex standard for canned<unk> s cites 21 species that may be classed as<unk> s; FishBase, a comprehensive database of information about fish, calls at least six species "pilchard", over a dozen just<unk> ", and many more with the two basic names qualified by various adjectives.
Sardine
Choline
Acetylleucine
Bromisoval
Ethionine
Oleic acid
Gamma-Linolenic acid
Iopanoic acid