Pilchards are small, oily fish that are commonly used in cooking and canning. While the term "pilchards" is most commonly used in the UK and Australia, many other regions have their own names for these fish. In the US, they are often referred to as sardines, while in other parts of the world they may be called brisling or sprats. Other synonyms for pilchards include herring and anchovy. These fish are typically high in omega-3 fatty acids, making them a healthy and nutritious addition to any meal. Whether you call them pilchards, sardines, or something else, these flavorful fish can add depth and nutrition to a variety of dishes.