How Long Does Canned Food Last?
What Are Anchovies?
Like sardines, anchovies are small, oily fish native to the Mediterranean. Compared to sardines, anchovies are smaller and thinner. Though there are many different species of anchovies, most of the anchovies you find in the grocery store have been processed in the same way. « They’re usually cured in salt for several months, and then rinsed, filleted, and packed in oil (but never cooked), » says Anna Hezel, writer, editor, and author of the tinned fish cookbook, Tin to Table. « This salt curing process gives them that intense salinity and umami flavor, and that texture that dissolves in hot oil. »
How to Buy Anchovies
If you’re buying canned anchovies in oil, make sure they’re packaged in olive oil as it’s an essential part of the flavor. Also look for anchovies that are on the larger side. « Small pieces, or thin, meager fillets are signs of inferior quality, » says Bittman.
While packaged anchovies are typically brown fillets—a color they get from the brining process—this isn’t always the case. Wild Planet Foods offers wild white anchovies, which are silver with creamy-white flesh. Known as « boquerones » in Spain, these marinated fillets, sustainably harvested from the Atlantic Ocean, are packed fresh to retain their natural white color, and are delicately textured as a result. They have a clean, mild flavor and are only lightly salted.
How to Serve Anchovies
While Caesar salads and pizzas come to mind first, anchovies can also be cooked in oil until they melt to develop a toasty umami flavor in sauces. But you can also serve these oily fish simply. « Good anchovies can be served plain, on a plate, with just a drizzle of olive oil or even a little butter, and bread or toast, » says Bittman. « That’s classic and it doesn’t get any better. »
They’re also the secret to a perfect vinaigrette. Make a tangy dressing with olive oil, lemon juice or vinegar, garlic, and a couple of anchovies, says Bittman.
Anchovies vs. Sardines
Although they’re both small oily fish, the key difference between anchovies and sardines is how they’re processed, which gives them distinctively different flavors. Sardines are typically gently cooked and canned, whereas anchovies are salted and cured before they are canned or jarred—or, in Asian countries, dried. Both fish can be grilled or fried when fresh.
Can You Use Anchovies and Sardines Interchangeably?
Anchovies and sardines generally aren’t interchangeable. « Since most grocery store canned sardines are cooked and packed in oil (as opposed to the anchovies, which have been cured in salt for a long time), I wouldn’t recommend using these products interchangeably, » says Hezel. « Swapping one for the other could lead to a sandwich that’s way too salty, or a bagna càuda that’s missing its signature backbone of umami warmth. »
Despite this, you can serve sardines and anchovies in a similar fashion: « Canned or jarred sardines and anchovies taste great over a salad or in a warm bowl with whole grains and greens, like sautéed kale or spinach, » says Amidor.
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