Sardine

Definition and stakes

Portrait of D. H. Lawrence D. H. Lawrence,  Sea and Sardinia

“ So all above us the stars soared and pulsed, over that silent, night-dark, land-locked harbour.
After a long time the water boiled, and we drank our hot tea and ate our sardines and bread and bits of remaining Nuoro sausage, sitting there alone in the intense starry darkness of that upper deck. I said [Pg 305] alone: but no, two ghoulish ship's cats came howling at us for the bits. And even when everything was eaten, and the sardine-tin thrown in the sea, still they circled and prowled and howled.
”
Source: Gutenberg

M. F. Mansfield,  Rambles in Brittany

“ As a Frenchman, a Breton of Quimper who was not in the sardine business, said to us: “Ces pauvres diables! Ils mériteraient mieux.” All of which is true, so let all well-wishers, who are fond of the “little fishes boiled in oil” at their picnic dinners, give a thought now and again to the Breton fisherman.
Besides the sardine fisheries, there is a considerable traffic from such ports as Tréguier, St. Malo, and Morlaix in the deep-sea fishery, and elsewhere in the mackerel and herring fishery in Icelandic waters and the North Sea, and these give a prosperity that would otherwise be wanting.
”
Source: Gutenberg

Le Page du Pratz,  The History of Louisiana, Or of the Western Parts of Virginia and Carolina

“ The Sardine or small Pilchard of the river Missisippi, is about three or four fingers in breadth, and between six and seven inches long; it is good and delicate. One year I salted about the quantity of forty pints of them, and all the French who eat of them acknowledged them to be Sardines from their flesh, their bones, and their taste. They appear only for a short season, and are caught by the natives, when swimming against the strongest current, with nets made for that purpose only. ”
Source: Gutenberg

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