Pilchards

Pilchards are a group of small, oily fish belonging to the herring family (Clupeidae). In the UK, the term 'pilchard' is often used to refer to immature or smaller individuals of the species *Sardina pilchardus*, also known as the European pilchard. They are typically caught in the wild from marine environments and are often preserved by canning, usually in oil or tomato sauce.

Pilchards are primarily consumed as a food source, valued for their rich flavour and nutritional content. In packaged foods, they are most commonly found as the main ingredient in canned pilchard products, often prepared with sauces or seasonings. Their oily nature and distinct taste make them a popular choice for ready-to-eat meals and snacks.

Pilchards are a source of protein, vitamin D, and omega-3 fatty acids. The NHS recommends oily fish, such as pilchards, as part of a healthy diet. As pilchards are a whole food and not a food additive, they are not listed on the Register of Food Additive Authorisations. Concerns about mercury levels in fish are generally low for smaller, oily fish like pilchards compared to larger predatory fish.