Historical reference: Do not rely on this information. It is very old. About this collection
Sardine (French = "pilchard"), a trade name for young pilchards, prepared chiefly in France and Portugal by drying and salting and immersion in boiling oil. The fish are then put up in oil in tin cases for the market. Tomatoes and lemon are sometimes added. Sardines cured in red wine are sold as anchovied sardines. [PILCHARD.]