What are Spanish sardines?

Spanish sardines or Sardinella aurita are small fish in the family of the monitor that they often use as bait fishermen. It eats people and many different types of sea creatures. These types of fish live in large schools and are located in the subtropical waters of the Atlantic Ocean. Although the Spanish sardines are not currently endangered by extinction, measures are taken to prevent excessive fishing, which could lead to future threats.

In general, the Spanish sardines have a characteristic appearance. Usually it grows on a maximum of 10 inches (25 cm) long, it was known to occasionally reach 1 foot (30 cm). They have thin, silver bodies with blue or green backs and white belly and triangular dorsal fin. Most types of sardines are short -lived and usually do not survive for more than 4 years because they often consume larger fish, including mackerel, groups, tuna and all Snapper types.

shallow sites near the coast, such as areas near cliffs and pier, are common homes for schoolsY Sardinek, which is very easy to catch and often exaggerated. These groups of fish can be found near the bottom during the day and more scattered and closer to the surface during the night. Young sardines quickly reach maturity and emerge several times throughout the year. This helps populations quickly recover in areas that have been hunted strongly.

Although Spanish sardines are very greasy and have a very strong taste that some consider disgusting, they also include a wide range of nutrients. They are usually smoked and canned and can be eaten fried or grilled. Sardines are a very good source of omega-3 fatty acids that support heart and circulatory systems. These types of fish also have high amino acids, calcium and vitamin B12.

When used as bait, it is important to maintain sensitive Spanish sardines in very sweet water, which gives them a lot of oxygen. They quickly lose the scales and usually do not last very long after they have been chickencable. Those that are not used immediately can be frozen and then cut for future use, but should be kept on ice for as long as possible. As soon as they thaw, the Spanish sardines become swift and disintegrate, which makes it difficult to place on a channel hook.