My dad’s family is from Norway, and for as long as I can remember we’ve been eating fish balls, fish puddings, pickled fish, fish in a tube, and fish in a can.
Most people thought it was a little weird.
These days, I’m feeling less like an outcast when I bust open a can of fish, especially sardines.
I know a lot of you have strong feelings about sardines, but want to know why I love them?
Sardines (Pacific, wild-caught) are one of the healthiest foods we can consume, according to the health and environmental experts we interviewed for “Sea Change” in our latest issue of EatingWell magazine.
These days so many of us are trying to get more omega-3 fats in our diet, because they benefit your heart and your brain.
Click here for delicious recipes to help you eat more of these super-healthy omega-3 fats.These nutritional powerhouses are one of the best sources of omega-3 fats, with a whopping 1,950 mg/per 3 oz. (that’s more per serving than salmon, tuna, or just about any other food) and they’re packed with vitamin D.
Because sardines are small and low on the food chain, they don’t harbor lots of toxins like bigger fish can.
Find out why leading scientist, Carl Safina, thinks eating smaller fish can benefit your health and our oceans.
Plus, they’re also one of the most sustainable fish around.
Quick to reproduce, Pacific sardines have rebounded from both overfishing and a natural collapse in the 1940s, so much so they are one of Seafood Watch’s “Super Green” sustainable choices.
(Click here to find out which 6 super-healthy fish and shellfish you should eat and which 6 to avoid.)
If you’re trying sardines for the first time, or you just really want to learn to like them, here are a few tips and a few recipes to stoke your sardine love:
- For the uninitiated, a good place to start is with a boneless, skinless variety.
They come packed in water or olive oil.
They’re mild, and can be used in recipes in place of canned tuna fish.
- If you’re lucky enough to have fresh sardines available in your supermarket, try them in place of the canned sardines.
Lightly dredge them in salt-and-pepper-seasoned flour and sauté them in a little olive oil.
- Sardines also come smoked, and come packed in sauces like tomato and mustard—give one of these a try.
Smear them on a cracker or piece of toast for a snack or light lunch.
- For veteran sardine eaters, the sky’s the limit! Sardines with bones and skin are delicious, too, and they look awesome on top of a salad or platter.
P.S. The bones and skin are both edible.
Those tiny bones deliver calcium too!
For more healthy and delicious tips check out:
The secret to baking healthier cupcakes
4 must-serve Mexican dips with a healthy twist
Could you quit meat once a week?
Now try sardines in these delicious recipes:Greek Salad With Sardines
The fresh, tangy elements of a Greek salad—tomato, cucumber, feta, olives and
lemony vinaigrette—pair well with rich-tasting sardines.
Look for sardines with skin and bones (which are edible) as they have more than four times the amount of calcium as skinless, boneless sardines.
Spring Salad with Tarragon VinaigretteA bold, layered salad that showcases sardines and asparagus, this beautiful dish adds variety to your weekday dining.
If you prefer tuna to sardines or have fish from the night before, go ahead and use that instead.
Sardines on CrackersA protein-packed and portable snack.
Makes: 4 servings
Active time: 5 minutes | Total: 5 minutes
4 whole-grain Scandinavian-style cracker, such as
8-12 canned sardines, preferably packed in olive oil
4 lemon wedges
Top each cracker with 2 to 3 sardines each.
Finish with a squeeze of lemon.
Per cracker: 64 calories; 2 g fat (0 g sat, 1 g mono); 20 mg cholesterol; 8 g carbohydrates; 4 g protein; 1 g fiber; 94 mg sodium; 102 mg potassium.
Tomato Toast with Sardines & Mint (pictured above)
Canned sardines make an elegant, yet inexpensive appetizer when served with fresh mint, tomato and onion on toast.
Makes: 12 toasts
Active time: 15 minutes | Total: 30 minutes | To make ahead: Cover and refrigerate the sardine mixture (Step 2) for up to 2 days.
1 4-ounce can boneless, skinless sardines packed in olive oil,
preferably smoked
2 tablespoons finely chopped fresh mint
2 teaspoons extra-virgin olive oil
1/8 teaspoon salt
3 slices multigrain bread or 12 slices baguette, preferably whole-grain
1/2 medium ripe tomato
1 tablespoon very thinly sliced yellow onion
1. Preheat oven to 350°F.
2. Flake sardines with a fork into a mixing bowl.
(The pieces should not be mashed, but should be no bigger than a dime.)
Add mint, oil and salt; toss gently to combine.
3. If using whole slices of bread, cut off the crusts and cut each into four triangles.
Place the triangles or baguette slices on a baking sheet and bake until crispy and golden brown, 12 to 14 minutes.
As soon as you remove them from the oven, rub each slice with the cut side of the tomato.
As you progress, the tomato will break down until only the skin remains; discard any remaining tomato.
4. Top each toast with about 1 1/2 teaspoons of the sardine mixture.
Top the sardine mixture with a couple of onion slices and serve immediately.
Per toast: 41 calories; 2 g fat (0 g sat, 1 g mono); 5 mg cholesterol; 3 g carbohydrate; 0 g added sugars; 3 g protein; 1 g fiber; 113 mg sodium; 63 mg potassium.
More from EatingWell:
Click Here to Find 3 More Ways to Boost
Calcium.
5 “Bad” Foods You Should Be Eating.
A 4-week Plan to Slim Down.
***
Sardine...
From Wikipedia, the free encyclopedia
Sardines, or pilchards, are several types of small, oily fish related to herrings, family Clupeidae.[1]
Sardines were named after the Mediterranean island of Sardinia, where they once lived in abundance.[2]
The terms sardine and pilchard are not precise, and the usual meanings vary by region.
Britain's Sea Fish Industry Authority for example classifies sardines as young pilchards.[3]
One criterion suggests fish shorter in length than 6 inches (15 cm) are sardines, and larger ones pilchards.[4]
The FAO/WHO Codex standard for canned sardines cites 21 species that may be classed as sardines;[5] FishBase, a comprehensive database of information about fish, calls at least six species pilchard, over a dozen just sardine, and many more with the two basic names qualified by various adjectives.
Taxonomy
Sardines as food
Sardines are rich in nutrients.
They are commonly sold canned, but fresh sardines are often grilled, pickled or smoked.
Nutrition
Sardines are rich in omega-3 fatty acids, which reduce the occurrence of cardiovascular disease.[6]
Recent studies suggest regular consumption of omega-3 fatty acids reduces the likelihood of developing Alzheimer’s disease.[7]
These fatty acids may also help lower blood sugar levels a small amount.[8]
They are also a good source of vitamin D, calcium, B12, and protein.[9]
Sardines are extremely low in contaminants such as mercury.[10]
However, sardines that are canned in oil are very high in cholesterol, which is a major contributor to cardiovascular disease. [11]
Canned sardines
Canned sardines in supermarkets may actually be "sprat" (such as the “brisling sardine”) or round herrings.
Fish sizes vary by species.
Good quality sardines should have the head and gills removed before packing.[5]
They may also be eviscerated before packing (typically the larger varieties).
If not they should be purged of undigested or partially digested food or feces by holding the live fish in a tank long enough for them to empty their digestive systems.[5]
They may be packed in oil, water, or different kinds of prepared sauce.
Sardines in popular culture
Sardines are typically tightly packed in a small can which is scored for easy opening either with a pull tab (similar to how a can is opened), or a key, attached to the side of the can.
Thus, it has the virtues of being an easily portable, non-perishable, self-contained food.
After the sardines are gone, the can often holds sewing kits or survival kits.[12]
The close packing of sardines in the can has led to their metaphorical use for any situation where people or objects are crowded together; for instance, in a bus or subway car.
It has also been used as the name of a children's game where one child hides and each successive child who finds the hidden one packs into the space until there is only one left out, who becomes the next one to hide.
Sardines are a prominent prop in Michael Frayn's farce Noises Off.
Balkans
Fishing for sardela or sardina (Sardina pilchardus) on the coasts of Dalmatia and Istria began thousands of years ago.
The region was part of the Roman Empire, then largely a Venetian dominion, and has always been sustained through fishing mainly sardines.
All along the coast there are many towns that promote the age-old practice of fishing by lateen sail boats for tourism and on festival occasions.
Today industrial producers continue this tradition.
Currently, there are four factories of canned sardines: in Rovinj, Zadar, Postira and in Sali, on the island Dugi otok ("Mardesic" factory, founded in 1905).
Although currently a landlocked country, Serbia has a tradition of consuming sardines, and used to have access to the Adriatic coast as part of Yugoslavia.
The first factory producing canned sardines opened in 2007 in the village of Belotinac (near the southern city of Niš), mostly using fish from Croatia.
France
Sardine fishing and canning is a traditional industry in Brittany, where most French canneries remain.
The area is known as the place where sardine canning was invented.
Douarnenez was the world's leading sardine exporter in the 19th century, and the best canned sardines are still to be found there.
The sardines are fried, dried, and then canned (this traditional process is labelled "préparées à l'ancienne"), whereas in most other countries processing consists of steam cooking after canning.
Norway
Until the discovery of oil fields in the fishing areas, sardine canning was the main activity of the city of Stavanger.
Sardine and oil (of a different sort) have always made a good partnership, but now only a sardine museum remains among the refineries in Stavanger.
Portugal
Sardines play an important role in Portuguese culture.
Historically a people who depend heavily on the sea for food and commerce, the Portuguese have a predilection for fish in their popular festivities.
The most important is Saint Anthony's day, 13 June, when Portugal's biggest popular festival takes place in Lisbon, where grilled sardines are the snack of choice.
Almost every place in Portugal, from Figueira da Foz to Portalegre, from Póvoa de Varzim to Olhão, has the summertime tradition of eating grilled sardines (sardinhas assadas).
Spain
In the Timanfaya Volcanic National Park on Lanzarote in the Canary Islands, a popular tourist snack is freshly caught sardines grilled over the heat from a volcanic vent.
On the Atlantic coast, fried sardines are commonly served as tapas with drinks or as the first course of a meal.
On the Mediterranean coast, grilling is more common.
United Kingdom
See also Fishing in Cornwall
Pilchard fishing and processing was a thriving industry in Cornwall from around 1750 to around 1880, after which it went into an almost terminal decline.
However, as of 2007, stocks are improving[13].
Since 1997 sardines from Cornwall have been sold as Cornish sardines.
The industry has featured in numerous works of art, particularly by Stanhope Forbes and other Newlyn School artists.
A traditional Cornish pilchard dish is stargazy pie or starry gazy pie.
India
The sardine is a favorite food of the Keralites and the people of Tamil Nadu and coastal Karnataka.
The fish is typically eaten fresh, and canned sardines are not popular.
Fried sardines are a much sought-after delicacy.
They are called mathi or chalai in Tamil Nadu, near Sri Lanka, and Kerala.
People from coastal Karnataka call them pedvo or bhootai. Sardines are cheaper in India than larger fish like the seer or pomfret, making them a low cost delicacy.
The sardine is a pelagic fish, caught in fairly large quantities using a purse seine or a ring seine.
They are consumed in various forms, including deep fried and pan fried, or made into curries of various types.
Commercial use of sardines
Sardines are commercially fished for a variety of uses: for bait; for immediate consumption; for drying, salting, or smoking; and for reduction into fish meal or oil.
The chief use of sardines is for human consumption, but fish meal is used as animal feed, while sardine oil has many uses, including the manufacture of paint, varnish and linoleum.
Fishing of sardines
The most important gear is an encircling net, particularly the purse seine.
Many modifications of encircling nets are used, including traps or weirs.
The latter are stationary enclosures composed of stakes into which schools of sardines are diverted as they swim along the coast.
The fish are caught mainly at night, when they approach the surface to feed on plankton.
After harvesting, the fish are submerged in brine while they are transported to shore.
Canning of sardines
Sardines are canned in many different ways.
At the cannery the fish are washed, their heads are removed, and the fish are cooked, either by deep-frying or by steam-cooking, after which they are dried.
They are then packed in either olive or soybean oil, water, or in a tomato or mustard sauce.
United States
In the United States, the sardine canning industry peaked in the 1950s.
Since then, the industry has been on the decline.
The last sardine cannery in the United States, the Stinson Seafood plant in Prospect Harbor, Maine, closed its doors on 15 April 2010 after 135 years in operation.[14]
Morocco
Morocco is the sardine capital of the world.
Sardines represent more than 62% of the Moroccan fish catch and account for 91% of raw material usage in the domestic canning industry.
Some 600,000 tonnes of fresh sardines are processed each year by the industry.
Morocco is the largest canned sardine exporter in the world, and the leading supplier of sardines to the European market.
Famous Moroccan recipes include Moroccan Fried Stuffed Sardines, and Moroccan Sardine Balls in Spicy Tomato Sauce.
Gallery
Sardines Sardines at Sunshine city aquarium. | | | Canned sardines out of can |
See also
References
- ^ "What's an oily fish?". Food Standards Agency. 2004-06-24. http://www.food.gov.uk/news/newsarchive/2004/jun/oilyfishdefinition.
- ^ "Sardine". The Good Food Glossary. BBC Worldwide. 2009. http://www.bbcgoodfood.com/content/knowhow/glossary/sardine/. Retrieved 2009-11-01.
- ^ "FAQs". Seafish. http://www.seafish.org/resources/details.asp?id=238&i=13. Retrieved 22 February 2010.
- ^ Robin Stummer (17 August 2003). "Who are you calling pilchard? It's 'Cornish sardine' to you...". The Independent. http://www.independent.co.uk/news/uk/home-news/who-are-you-calling-pilchard-its-cornish-sardine-to-you-536136.html. Retrieved 2009-11-01.
- ^ a b c "Codex standard for canned sardines and sardine-type products codex stan 94 –1981 REV. 1-1995". Codex Alimentarius. FAO/WHO Codex Alimentarius Commission. pp. 1–7. http://www.codexalimentarius.net/download/standards/108/CXS_094e.pdf. Retrieved 2007-01-18.
- ^ Kris-Etherton et al (November 2002). "Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease". Circulation 106 (21): 2747–2757. PMID 12438303.
- ^ Sharon Johnson (6 November 2007). "Oily brain food ... Yum". The Mail Tribune. http://www.mailtribune.com/apps/pbcs.dll/article?AID=/20071106/LIFE/711060318/-1/LIFE0203. Retrieved 2009-11-01.
- ^ "Omega-3 fatty acids, fish oil, alpha-linolenic acid: MedlinePlus Supplements". http://www.nlm.nih.gov/medlineplus/druginfo/natural/patient-fishoil.html. Retrieved 1/22/2010. ""Fish oil supplements may lower blood sugar levels a small amount. Caution is advised when using herbs or supplements that may also lower blood sugar. Blood glucose levels may require monitoring, and doses may need adjustment.""
- ^ "Vitamin D and Healthy Bones". New York State Health Department. November 2003. http://www.health.state.ny.us/diseases/conditions/osteoporosis/vitd.htm. Retrieved 2009-11-01.
- ^ "Mercury Levels in Commercial Fish and Shellfish". U S Food and Drug Administration. 5 July 2009. http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/FoodbornePathogensContaminants/Methylmercury/ucm115644.htm. Retrieved 2009-11-01.
- ^ "Nutrition Facts and Analysis for Fish, sardine, Atlantic, canned in oil, drained solids with bone". http://www.nutritiondata.com/facts/finfish-and-shellfish-products/4114/2. Retrieved 2010-04-15.
- ^ "Survival Kit in a Sardine Can". This Next. 11 December 2009. http://www.thisnext.com/item/5FF56C72/25DE94DC/Survival-Kit-in-a-Sardine-Can. Retrieved 2009-11-01.
- ^ River Cottage: Gone Fishing 22/11/08
- ^ Clarke Canfield (15 April 2010). "Last sardine plant in U.S. shuts its doors". Associated Press. http://www.msnbc.msn.com/id/36503650/ns/business-us_business/. Retrieved 2010-04-15.
***
Anchovy...
From Wikipedia, the free encyclopedia
Anchovies are a family (Engraulidae) of small, common salt-water forage fish.
There are about 140 species in 16 genera, found in the Atlantic, Indian, and Pacific Oceans.
Anchovies are usually classified as an oily fish.[1]
Description
Anchovies are small salty green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin.
They range from 2 centimetres (0.79 in) to 40 centimetres (16 in) in adult length,[2] and the body shape is variable with more slender fish in northern populations.
The snout is blunt with tiny, sharp teeth in both jaws.
The snout contains a unique rostral organ, believed to be sensory in nature, although its exact function is unknown.[3]
The mouth is larger than that of herrings and silversides, two fish anchovies closely resemble in other respects.
The anchovy eats plankton and fry (recently-hatched fish).
Distribution
They are found in scattered areas throughout the world's oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas.
They are generally very accepting of a wide range of temperatures and salinity.
Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays.
Anchovies are abundant in the Mediterranean, and are regularly caught on the coasts of Sicily, Italy, France, and Spain.
They are also found on the coast of northern Africa.
The range of the species also extends along the Atlantic coast of Europe to the south of Norway.
Spawning occurs between October and March, but not in water colder than 12° C (53.6° F).
The anchovy appears to spawn at least 100 kilometers (62 miles) from the shore, near the surface of the water.
Predation
The anchovy is a significant food source for almost every predatory fish in its environment, including the California halibut, rock fish, yellowtail, sharks, chinook, and coho salmon.
It is also extremely important to marine mammals and birds; for example, breeding success of California brown pelicans and elegant terns is strongly connected to anchovy abundance.
As anchovy populations drop, the population of the predatory species is also expected to decline[citation needed].
Overfishing of anchovies has been a problem.
Since the 1980s, large mechanized anchovy fishing vessels based in France have caught the fish in fine-mesh dragnets[citation needed].
Consumption
Anchovies at the Monterey Bay Aquarium.
Anchovies are also eaten by humans.
When preserved by being gutted and salted in brine, matured, then packed in oil or salt, they acquire a characteristic strong flavor.
In Roman times, they were the base for the fermented fish sauce called garum, a staple of cuisine and an item of long-distance commerce produced in industrial quantities, and were also consumed raw as an aphrodisiac.[4]
Today they are used in small quantities to flavour many dishes.
Because of the strong flavor, they are also an ingredient in several sauces, including Worcestershire sauce, remoulade, many fish sauces, and in some versions of Café de Paris butter.
For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers.
Anchovy paste is also available.
Fishermen also use anchovies as bait for larger fish, such as tuna and sea bass.
The strong taste that people associate with anchovies is due to the curing process.
Fresh anchovies, known in Italy as alici, have a much milder flavor.
The European anchovy, Engraulis encrasicolus, is the main commercial anchovy, with Morocco being the largest supplier of canned anchovies.
The anchovy industry along the coast of Cantabria, initiated in Cantabria by Sicilian salters in the mid 19th century, now dwarfs the traditional Catalan salters.
Fresh and dried anchovies are a popular part of the cuisine in Kerala and other south Indian states, where they are referred to as "Kozhuva" (and "Nethili" in Tamil Nadu) and provide a cheap source of protein in the diet.
Fresh anchovies are eaten fried or as in a spicy curry.
In English-speaking countries, alici are sometimes called "white anchovies", and are often served in a weak vinegar marinade, a preservation method associated with the coastal town of Collioure in southeast France.
The white fillets (a little like marinated herrings) are sold in heavy salt, or the more popular garlic or tomato oil and vinegar marinade packs.
In Southeast Asian countries, dried anchovies are known as "ikan bilis", "setipinna taty", or in Indonesia "ikan teri", with "ikan" being the Malay word for fish, or "dilis" in the Philippines.
In Indonesia, Malaysia, and to a certain extent Singapore, anchovies are used to make fish stock, Javanese sambal, or are deep fried.
Ikan bilis is normally used in a similar way to dried shrimp in Malaysian cuisine.
Anchovy is also used to produce budu, by a fermentation process.
In Vietnam, anchovy is the main ingredient in the fish sauce- nước mắm- the unofficial national sauce of Vietnam.
In other parts of Asia, such as Korea and Japan, sun-dried anchovies are used to produce a rich soup similar to "setipinna taty".
These anchovy stocks are usually used as a base for noodle soups or traditional Korean soups.
There are many other variations on how anchovy is used, especially in Korea.
In North America, anchovies are most commonly known as a pizza topping, as an optional ingredient in Caesar salad, and as a component of Worcestershire Sauce.
Anchovy is known as "Hamsi",which was derived from "Hamsin", an Arabic term for winter periods, and is eaten between November-March in Turkey.
It is generally consumed as fried, grilled, steamed and at form of meatball and also is consumed as Döner, Baklava and Pilav.[5]
Anchovies can concentrate domoic acid, which causes amnesic shellfish poisoning in humans, sea mammals, and birds.
If suspected, medical attention should be sought.
Anchovies also contain a high level of uric acid, a build-up of which can cause the inflammatory condition known as gout.
Notes
References
External links
This article incorporates text from the Encyclopædia Britannica, Eleventh Edition, a publication now in the public domain.
Categories:
Anchovies |
Oily fish |
Commercial fish |
Fish of the Atlantic Ocean |
Fish of the Pacific Ocean |
Fish of the Indian Ocean |
Umami enhancers
***
Eulachon...
From Wikipedia, the free encyclopedia
The eulachon, also hooligan, ooligan, oolichan, or candlefish, is a small anadromous ocean fish, Thaleichthys pacificus, a smelt found along the Pacific coast of North America, from northern California to Alaska.
The common names of this fish have a somewhat confusing relationship.
The name "candlefish" derives from the factit is so fat during spawning, with up to 15% of total body weight in fat, if caught, dried, and strung on a wick, it can be burned as a candle.
This is the name most often used by early explorers.
The name "eulachon" (occ. "oolichan", "oulachon", "uthlecan", etc.) is from the Chinookan language, and the Chinook jargon based on that language.
The name "hooligan" appears to have been derived from "eulachon" by similarity with the English slang term for a ruffian or scoundrel which gained currency in the late 19th century.
The unrelated sablefish, Anoplopoma fimbria, is also called "candlefish" in the United Kingdom.
Species description
Eulachon are distinguished by the large canine teeth on the vomer bone and 18 to 23 rays in the anal fin.
Like Pacific salmon, they have an "adipose fin"; it is sickle-shaped.
The paired fins are longer in males than in females.
All fins have well-developed breeding tubercles (raised tissue "bumps") in ripe males, but these are poorly developed or absent in females.
Adult coloration is brown to blue on the back and top of the head, lighter to silvery white on the sides, and white on the ventral surface; speckling is fine, sparse, and restricted to the back.
They feed on plankton but only while at sea.
Ecology
Eulachon feed primarily on plankton as well as fish eggs, insect larvae, and small crustaceans.
It forms an important part of the diet of many ocean and shore predators, and serves as a prominent food source for people living near its spawning streams.
Eulachon, as anadromous fish, spend most of their adult lives in the ocean but return to their natal freshwater streams and rivers to spawn and die.
As such, one stream may see regular large runs of eulachon while a neighboring stream sees few or none at all.
Regular annual runs are common but not entirely predictable, and occasionally a river which has large runs sees a year with no returns; the reasons for such variability are not known.
The eulachon run is characteristic for the early portion being almost entirely male, with females following about midway through the run to its conclusion.
Males are easily distinguished from females during spawning by fleshy ridges which form along the length of their bodies.
Indigenous communities of the Pacific Coast, from California to Alaska, made eulachon an important part of their diet, as well as a valuable trade item with peoples whose territories did not include spawning rivers.
The species was caught using traps, rakes, and nets.
The harvest continues today, with other residents taking part in the exploitation of the large runs.
Today harvested eulachon are typically stored frozen and thawed as needed.
They may also be dried, smoked, or canned.
Eulachon were also processed for their rich oil.
The usual process was to allow the fish to decompose for a week or more in a pit in the ground, then add boiling water and skim off the oil, which would rise to the surface.
Eulachon oil (also known as "grease") was the most important product traded into the interior, so the trails over which the trade was conducted came to be known as "grease trails".
Other uses of eulachon by non-Natives include bait for sportsfishing and food for cats and dogs.
Conservation Status
On November 2008, the National Marine Fisheries Service (NMFS) received a petition from the Cowlitz Tribe to list a distinct population segment (DPS) of eulachon from Washington, Oregon, and California, as an endangered or threatened species under the Endangered Species Act.[1] (ESA).
NMFS found this petition presented enough information to warrant conducting a status review of the species.
Based on the status review NMFS proposed listing this species as threatened on 13 March, 2009.[2]
NOAA announced it is listing the aforementioned population of eulachon as threatened under the ESA on 16 March 2010, to take effect on 17 May 2010.[3]
References
External links
