Underwater Sardine Dance

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. 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.
• 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 (Malayalam:മത്തി) or chalai(Malayalam:ചാള) in Tamil Nadu 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. They are consumed in various forms, including deep-fried and pan-fried preparations, or made into curries of various types.