*Correspondence: Bruno S. Nunes, Departamento de Biologia, Centro de Estudos do Ambiente e do Mar (CESAM), Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal e-mail: [email protected] Sardina pilchardus is a marine species common in the North Atlantic Ocean, and is subjected to diffuse anthropogenic chemical contamination and seasonal fluctuations in biotic and abio...

The sardine (Sardina pilchardus) is the most popular species for fishing of the Algerian coast. Five toxic metals zinc (Zn), cadmium (Cd), copper (Cu), lead (Pb), and iron (Fe) that can affect human health are studied in this fish. Samples are collected monthly between January and December 2019 in the Ghazaouet bay. The collected samples were analyzed by atomic absorption spectrophotometry by s...

The aim of this work was to study the influence of bacterial epiflora on egg hatching of the sardine (Sardina pilchardus) obtained from a natural environment (Ría de Vigo, Spain) during the spawning season of the sardine (from January to June). Total bacteria, viable bacteria or the presence of specific potential pathogens for eggs, such as Pseudoalteromonas piscicida and Tenacibaculum (Flexiba...

Results from sampling for sardine (Sardina pilchardus) eggs at station L4 in the coastal Western English Channel over the period 1988–2008 are presented and discussed in relation to environmental conditions. As previously observed in this area, there is a summer spawning season (midMarch to early July) and one in the autumn (early September to mid-November). The historical trend for increasing ...

We analyse the spatial structure of early developmental stages of three ecologically important small pelagic schooling species in the northwestern Mediterranean sea: the anchovy Engraulis encrasicolus, the round sardinella Sardinella aurita, and the sardine Sardina pilchardus. We used data on egg and larval abundance (arranged by development stage), hydrographic data and potential prey biomass ...

The use of slurry ice was evaluated as a technological treatment prior to cooking processing of fish. Thus, sardine (Sardina pilchardus) was stored in slurry ice for 2, 5 and 8 days. At such times, sardine specimens were taken and subjected to steam cooking, and the results were compared with those from a parallel control batch previously stored in flake ice. Quality assessment of lipid damage ...