Sardines are small, yellowish-green fish which belong to the herring family. When they are full-grown, usually about 25 centimeters. They are called “pilchards” and are smoked and sold like other herrings.

Usually, however, sardines are caught when they are still very small and are prepared for canning. The fish are first put in bins filled with fresh water. Then they are cleaned and scaled and the heads are removed. Next, they are dipped in salt brine and poured into large trays which are passed under an artificial drier.