Sardines are a group of small, oily fish that belong to the family Clupeidae, which includes several species, such as Sardina pilchardus (the European sardine) and Sardinella species (found in the Indian and Pacific Oceans).

While the term "sardine" is commonly used to refer to several different species of small fish, it is not just one specific fish. These fish are typically found in large schools in both temperate and tropical waters around the world.
Sardines have been part of the human diet for centuries.

They were known to the ancient Greeks and Romans, who consumed them both fresh and preserved. The preservation of sardines, particularly through canning, became widespread in the 19th century, and sardines quickly became a staple food in many countries due to their high nutritional value and long shelf life.

Sardines are especially noted for their omega-3 fatty acids, protein, and vitamins such as vitamin D and B12, making them a popular food source throughout history.