The Surprising Truth About Brunswick Sardines
For years, many consumers have been surprised to discover that the ingredient list on a can of Brunswick sardines names 'herring' as the contents. This revelation often sparks confusion and questions about honest labeling. The simple and surprising answer is that for many of its products, Brunswick does indeed use juvenile herring, specifically Clupea harengus, and this is perfectly legal. The company even details on its own website that it has been harvesting "Sardine-sized herring" since the company's early days off the coast of New Brunswick, Canada.
Understanding 'Sardine' as a Market Name
The reason for this practice lies in the broad and often unregulated nature of the term 'sardine.' Unlike many other seafoods, 'sardine' does not refer to a single species of fish. Instead, it is a generic market name that can be applied to over 20 different types of small, oily fish within the family Clupeidae. The most famous and commonly accepted 'true sardine' is the European pilchard (Sardina pilchardus), historically caught around the island of Sardinia. However, regulatory bodies like the U.S. Food and Drug Administration (FDA) permit several other species to be labeled as sardines, including young Atlantic herring, sprats, and other types of pilchards, provided the specific species is identified on the ingredient list.
This legal nuance means a brand like Brunswick can correctly label a product as 'sardines' on the front of the can while accurately disclosing the true species—herring—in the ingredients. For the consumer, this requires paying closer attention to the fine print, which reveals the specific fish being sold.
A Tale of Two Fish: Herring vs. True Sardines
While Brunswick's practice is legal, it does mean that what consumers expect from a can of sardines may differ from what they receive. True sardines and herring, while both small, oily fish, have distinct characteristics. The specific species and size of the fish determine its texture and flavor profile. Smaller, juvenile fish tend to be milder and softer, while larger, mature fish can have a more pronounced, meatier taste.
Here is a comparison of some key differences:
| Feature | Herring (Often used by Brunswick) | True Sardine (European Pilchard) |
|---|---|---|
| Species | Clupea harengus (Atlantic Herring) | Sardina pilchardus |
| Size in Can | Small, juvenile fish often canned whole or as butterflied fillets. | Historically canned small, whole fish. |
| Typical Flavor | Often described as having a stronger, more pronounced "fishy" taste compared to true sardines. | Generally has a milder flavor. |
| Texture | Flesh can be firmer and meatier, and some larger fillets may contain fine hair bones. | Typically moist, oily, and softer in texture. |
| Harvest Area | Harvested from the cool waters of the North Atlantic, including the Bay of Fundy. | Primarily from the Mediterranean and parts of the Atlantic, notably around Portugal and Spain. |
The Historical Context of Brunswick's Practices
Brunswick's use of herring for its sardine products is a tradition that dates back to its origins in Blacks Harbour, New Brunswick, Canada. The company, which began as Connors Brothers in the 1880s, started by canning the abundant sardine-sized herring found in the Bay of Fundy. This was a natural and logical use of local marine resources. The company's long history and established market presence mean that for generations of North American consumers, the flavor and texture of Brunswick's canned herring is the familiar and expected taste of 'sardines.' The practice is a reflection of regional food customs and resource availability rather than an attempt at deception, especially since modern labeling standards require full disclosure.
The Broader Spectrum of Canned 'Sardines'
Brunswick's products are a great example of how the canned seafood market can be diverse. A look at their product lineup and other brands reveals that various small fish are used, each with its own characteristics. For example, some Brunswick products may use sprats (Sprattus sprattus) or pilchards for specific offerings. The key takeaway for a conscious consumer is to read the ingredient label to know exactly which delicious small fish they are getting. A quick check will confirm whether it's herring, pilchard, or sprat, allowing for an informed choice based on personal preference for flavor and texture. This transparency empowers buyers to explore the variety of small canned fish available.
Conclusion
In summary, the next time you find yourself wondering, "Are Brunswick sardines actually herring?" you can confidently answer yes, they often are. The practice is both historical and legally compliant, based on the broad market definition of the term 'sardine.' For consumers, this highlights the importance of reading the ingredients list, as the flavor and texture profile will differ depending on the specific species inside the can. By embracing this knowledge, you can appreciate the unique characteristics of canned herring and navigate the world of tinned fish with greater understanding.
A Deeper Dive into Seafood Labeling
For those interested in exploring the specifics of seafood labeling in the US, the FDA provides a comprehensive resource. The FDA's Seafood List details the Acceptable Market Name for various species, which explains how certain fish can be legally marketed under a more general name like 'sardine.' This database provides valuable insight for any seafood enthusiast.
Comparison of Herring vs. True Sardines
| Feature | Herring (e.g., Brunswick's main sardine type) | True Sardine (Sardina pilchardus) |
|---|---|---|
| Family | Clupeidae (Herring family) | Clupeidae (Herring family) |
| Mercury Levels | Generally low, but can be slightly higher than true sardines. | Very low mercury content. |
| Omega-3 Content | Excellent source, sometimes richer in certain Omega-3 fatty acids like EPA and DHA. | Also an excellent source of Omega-3s. |
| Calcium Content | Varies, but good amounts, especially with bones. | Very high, especially with edible bones. |
| Sodium Content | Often lower in overall sodium compared to some sardine preparations. | Can be higher, depending on the packing method. |
| Nutritional Profile | Rich in Vitamin D, B vitamins (B1, B2, B5, B6). | Rich in Calcium, Selenium, Iron, and Vitamin D. |
| Common Preparations | Canned in oil, water, or sauces; also pickled, smoked, and salted. | Canned in olive oil or sauces; also fresh and grilled. |
| Texture | Firm and meaty. | Softer, moist, and more oily. |
| Overall Health Benefits | Excellent source of healthy fats and protein, but nutritional balance differs. | High in Omega-3s and other minerals, supports bone and heart health. |
Conclusion
The question of whether Brunswick sardines are actually herring is a perfect example of why it pays to be a label-reading consumer. While the front of the can provides a familiar market name, the ingredient list offers the precise truth. For Brunswick, this truth is that they often use juvenile herring from Canadian waters, a practice rooted in the company's long history. The fact that the term 'sardine' is not species-specific allows this, and regulations simply require accurate disclosure of the species. This doesn't make the product any less wholesome, but it does mean the flavor, texture, and nutritional profile might differ slightly from a 'true sardine' like the European pilchard. By understanding this distinction, consumers can make more informed choices based on their preferences and enjoy the rich, nutritious benefits of whatever small, oily fish they choose.
The Importance of Label Reading
- Ingredient List is Key: Always check the ingredient list to confirm the specific fish species used, as the market name 'sardine' is not species-specific.
- Flavor Differences Exist: Be aware that taste and texture will vary between different species of small, oily fish, such as herring and true pilchards.
- Nutritional Profiles Differ: While all are healthy, the specific vitamin and mineral content can differ between species, as shown in the comparison table.
- Informed Consumerism: Understanding food labeling practices allows you to be a more knowledgeable and confident consumer, ensuring you get exactly what you expect.
- Embrace Variety: The use of different species means you can explore a wider range of flavors and textures within the canned seafood aisle.
