Sardine
It is a question whether there is any difference between the sardine of the Mediterranean and the pilchard which abounds in the English Channel and on the Cornish coast-both being a species of herring. The preservation of this fish in oil ought to be a lesson to Englishmen, who are much too fond of a briny pickle for preserving their fish in tins. Note how wonderfully the flavour of the sardine is preserved and even heightened, and ask why we cannot do as much for salmon. See Pilchard.