There are many varieties of Sardine, all members of the Herring Family, and each variety is likely to be known by a number of local names. Larger fish may be sold fresh but many millions are canned every year, packed in water, oil, mustard sauce and tomato sauce, particularly in Canada, Southeast Asia and Morocco (the largest producer).

I have had excellent canned sardines from Spain, Canada, Poland and Southeast Asia. In my opinion Moroccan sardines are barely edible but that's most of what you see in the markets, and they aren't very good at anchovies either. The photo shows a short stubby variety from Thailand canned in tomato sauce.

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