Fish

Sardina pilchardus

A tier

Under Pilchard, Sardina pilchardus is the same European species often called sardine when small and pilchard when larger—oily, soft-boned, and built for grilling, baking in foil, and traditional tinning. The name pilchard still dominates in parts of Britain and older trade. Cook whole on the barbecue or bake with tomatoes and crumbs. Fat content drives quality more than the label. Species continuity with sardine entries is intentional; parent context is pilchard cookery and packing.