Anchovies and sardines are both small fish that swim in the same oceans and are most often found next to each other in the canned fish section of the grocery store. Both of these oily fish are delicious, healthy, and convenient, but they’re very different in terms of flavor, nutrition, and processing. Before using sardines and anchovies interchangeably in recipes, it’s important to know what sets them apart. We consulted experts to find out.
Our Ultimate Guide to Canned Tuna, a Pantry Essential You Shouldn’t Overlook
anchovies sardines
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What Are Sardines?
Sardines are a type of oily fish and are typically larger than anchovies, with slightly thicker bones and a flaky texture. They are rich in flavor with a salty taste that resembles tuna, says Shannon Daily, marketing director of sustainable canned seafood purveyor Wild Planet Foods. The small fish is typically beheaded, gently cooked, and packed into tins with oil. Sardines are high in protein, vitamin D, and omega-3 fatty acids.
How to Buy Sardines
When canned, sardines’ texture and flavor are preserved, say Joshua Scherz, the founder of BELA Sustainable Seafood. What’s inside the can matters, though. His company, BELA, was the first to pack sardines in extra virgin olive oil, and now you can find many high-quality brands packed that way. While you can also find sardines packed in water, the oil is a better preservative; water-packed products are much less popular and break down faster.
Pay attention to where your sardines are packed, too. BELA offers regular canned sardines and in sauces from Portugal, a country with a long seafaring and canning history. Not only is the fishery sustainable, but Portugal has an upper hand on human rights issues regarding fishing and production, says Scherz. Wild Planet Foods’ sardines are harvested from the North Pacific Ocean and from well-managed fisheries in Japan that are also sustainable.
How to Serve Sardines
Canned sardines have increased in popularity in recent years. And while they typically haven’t been a mainstay on restaurant menus, they are now—especially on trendy « sea-curterie » boards. As for other ways to serve them at home? « Sardines are terrific with pasta, especially with fresh fennel, pine nuts, bread crumbs, and white wine, » says chef and author Mark Bittman, editor-in-chief of The Bittman Project and the host of Food with Mark Bittman.
Or use the fish as a sandwich or salad topping—and don’t forget to put the oil to use, too. « In order to minimize food waste, don’t drain the oil—use it along with lemon juice to make a tasty dressing, » says Toby Amidor, MS, RD, CDN, FAND, nutrition expert and the author of Create Your Plate Diabetes Meal Prep Cookbook. « Just pour the oil over the salad and squeeze a lemon half. »
How Long Does Canned Food Last?
What Are Anchovies?
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