Sardines vs Anchovies: Everything You Need to Know

For those new to the tinned fish game, sardines and anchovies are commonly confused - and incorrectly interchanged in recipes, leading to disastrous (but sometimes hilarious) results. What exactly is the difference between these two fish, and why would a recipe be ruined by making a simple substitution between the two? In this comprehensive guide, we delve into the differences between sardines and anchovies, covering everything you need to know including what each fish tastes like, their nutritional properties, where they come from, how they're prepared and canned, and classic recipes for both of these lovely oily fish.

What are sardines? According to the Marine Stewardship Council, sardines are a small, oily fish that can grow up to 25cm in length. While the classic "true sardine" are known as Sardina pilchardus - sardines (or pilchards) refer to a wide variety of small, oily forage fish in the herring family Clupeidae.

The World Health Organization (WHO) and Food and Agriculture Organization of the United Nations (FAO) wrote a codex back in 1981 (revised several times since) that sets a standard for 12 species in the Order of Clupeiforms that could be classified as sardines. Meanwhile, FishBase, a global species database, lists several species as simply "pilchard" and several more as just "sardine". What does all of this mean?

Put simply, the terms "sardine", "pilchard", and "sprat" are imprecise - but they can be used to help consumers identify a size of canned sardine that they enjoy.

From a size perspective, sprats, brisling sprats, brisling sardines, or small sardines generally refer to the species Sprattus sprattus - the European sprat - and are often the smallest variety you can find canned for consumption.

Meanwhile, sardines, pilchards or large sardines are generally the "true sardine" known as Sardina pilchardus. Still, it's possibly to find small or "baby" pilchards that you'd have a hard time distinguishing from a classic sprat.

Why does any of this matter?

From a consumption perspective, there are textural and flavor differences between the small and large fish varieties listed above. You may come to find you enjoy either the tender, more melt-in-your-mouth characteristic of sprats or small sardines, such as the tin of 20 to 25 small sardines from Conservas de Cambados or the wonderful meatiness of a large sardine like the Ramón Peña tin of 3 to 5 sardines in olive oil.

An article from 2003, in the UK publication The Independent, details the origin of the sardine vs pilchard naming shakeup. Long story short, a man named Nick Howell at the Pilchard Works factory rebranded the declining "Pilchard" as the "Cornish Sardine" and sales took off. The imprecise naming rule thus followed with anything under 6 inches coined as a sardine, and anything over that would become a pilchard.

Anchovies have many identities. They're the infamous pizza topper, the secret, but divisive ingredient in an amazing caesar dressing, or the pungent, salty snack that your Uncle Ricky will eat straight from the tin and wash down with a sip of vodka.

In the above examples, we're generally referring to the European anchovy, or Engraulis encrasicolus, which has been brined or salt-cured and then packed in oil or salt in small tins or jars. This curing process produces the incredibly salty, pungent flavor that many associate with anchovies.

Used properly, however, anchovies salt-cured in this above manner contribute an incredibly savory, umami flavor to various dishes, and of course the classic Caesar dressing.

Anchovies don't always come salt-cured however. The Spanish often consume anchovies as an appetizer or tapa when they have been marinated in vinegar. In this preparation, the anchovies are called boquerones. When prepared fresh, they're referred to as bocarte.

These small, oily fish are also the main ingredient in fermented fish products from Southeast Asia like Thai nam pla, Vietnamese nước mắm, Phillipino bagoong, or Malaysian budu.

With regards to daily consumption, the answer is somewhat different for sardines and anchovies.

For anchovies, if we're talking about the classic, salt-cured variety found in most US supermarkets - well then the answer depends on if you're watching your sodium intake or not. Salt-curing imbues a high sodium content in anchovies - and thus consumption should be limited if you're looking to avoid sodium or have high blood pressure. The daily recommended volume of sodium is 2400 mg. If you fall in the high blood pressure group, your recommended volume is likely less.

As with many small, oily fish, anchovies are high in healthy Omega-3 fats and protein. It's going to be the sodium levels, however, that limit consumption for most people.

On the other hand, sardines can be consumed with higher frequency than anchovies. The FDA recommends that low-mercury fish, like sardines, be consumed no more than two to three times per week.

With amazing doses of Omega-3s, high protein, and many incredible micro-nutrients including vitamin B12, selenium, phosphorous, calcium, and vitamin D - sardines are a nutritional powerhouse you'll be more than happy to keep in your regular diet.

The short answer? Not really.

If you're looking to make a delicious, classic caesar dressing then there's no great replacement for your typical salt-cured anchovy. Their rich umami characteristic is a key factor in creating a flavorful caesar - and your steamed, packed-in-oil can of sardines is not remotely going to achieve the same effect. In fact, you'd likely be ruining a tasty can of 'deens by trying this!

Similarly, if you're expecting to add a salty punch to a pizza, your sardine in olive oil just isn't the same. If, however, you're looking to add extra protein and a more mild seafood flavor - some nice sardines could certainly make their home on top of a classic cheese pizza.

Classic Sardine Pasta

Ingredients:

• 2 cans of sardines in olive oil, drained and flaked
• 8 oz spaghetti
• 3 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1/4 cup capers, drained
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Olive oil for drizzling
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1-2 minutes.
3. Add the flaked sardines and capers to the skillet. Cook for 3-4 minutes, stirring occasionally.
4. Add the cooked spaghetti to the skillet along with the lemon zest, lemon juice, and chopped parsley. Toss everything together until well combined. Season with salt and pepper to taste.
5. Serve the pasta warm, drizzled with a bit more olive oil and topped with grated Parmesan cheese, if desired.

Sardine Nicoise Salad

Ingredients:

• 1-2 cans of sardines in olive oil
• If the tin has "nice" olive oil, drain and set aside
• 4 cups mixed salad greens
• 1/2 cup cherry tomatoes, halved
• 1/2 cup green beans, blanched
• 1/4 cup Kalamata olives, pitted
• 2 hard-boiled eggs, quartered
• 1/4 cup thinly sliced red onion
• 1/2 cup boiled baby potatoes, halved
• 2 tbsp capers, drained

For the dressing:

• 1/4 cup olive oil (use a mixture of some from the sardine tins and some from your pantry if you'd like)
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
2. In a large bowl, arrange the mixed salad greens as a base. Top with cherry tomatoes, green beans, Kalamata olives, hard-boiled eggs, red onion, baby potatoes, and capers.
3. Place the sardines on top of the salad.
4. Drizzle the dressing over the salad and gently toss to combine.
5. Serve immediately.

Sardine and Tomato Sourdough Toast

Ingredients:

• 1-2 cans of sardines in olive oil
• 4 slices of sourdough bread, toasted
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Toast the sourdough bread slices until golden and crispy.
2. In a small bowl, combine the halved cherry tomatoes with olive oil, salt, and pepper.
3. Spread a layer of sliced avocado on each toast.
4. Top with flaked sardines and cherry tomatoes.
5. Add fresh basil leaves and drizzle with balsamic glaze.
6. Serve the toasts immediately, garnished with extra salt and pepper if desired.

General tips for cooking with sardines

When using sardines, opt for high-quality tinned varieties packed in olive oil for added flavor and richness. Balancing their flavor means pairing sardines with fresh ingredients like lemon juice, tomatoes, or herbs such as parsley and basil. When preparing dishes, consider flaking the sardines to evenly distribute their flavor throughout pasta, salads, or toast. Additionally, incorporating acidic components like vinegar or citrus can help add a great balance to these oily fish, while adding crunch with ingredients like capers, onions, or crisp vegetables creates a satisfying texture contrast. Always handle sardines gently to maintain their delicate structure, ensuring they remain a highlight in your culinary creations.

Classic Caesar Dressing

Ingredients:

• 6 anchovy fillets, drained
• 2 cloves garlic, minced
• 1 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste

Instructions:

1. In a food processor, combine the anchovy fillets and minced garlic. Pulse until finely chopped.
2. Add the mayonnaise, grated Parmesan cheese, Dijon mustard, lemon juice, and Worcestershire sauce to the processor. Blend until smooth and creamy.
3. Season with salt and pepper to taste, blending again to combine.
4. Transfer the dressing to a bowl or jar and refrigerate for at least 30 minutes to let the flavors meld.
5. Use as a dressing for Caesar salad or as a dip for vegetables.

Anchovy Puttanesca Sauce

Ingredients:

• 8 anchovy fillets, drained and chopped
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1/2 cup pitted Kalamata olives, halved
• 2 tbsp capers, drained
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 1 lb spaghetti

Instructions:

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped anchovies, minced garlic, and red pepper flakes. Sauté until the anchovies dissolve and the garlic is fragrant, about 2-3 minutes.
3. Add the crushed tomatoes to the skillet, stirring to combine. Bring to a simmer and cook for 10 minutes.
4. Stir in the Kalamata olives, capers, and chopped parsley. Season with salt and pepper to taste.
5. Add the cooked spaghetti to the sauce, tossing to coat evenly.
6. Serve the pasta warm, garnished with additional parsley if desired.

Anchovies and Garlic Bread

Ingredients:

• 4 anchovy fillets, drained and finely chopped
• 1 baguette, sliced in half lengthwise
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the finely chopped anchovies, minced garlic, and olive oil. Mix until well combined.
3. Spread the anchovy and garlic mixture evenly over the cut sides of the baguette.
4. Place the baguette halves on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the bread is golden and crispy.
5. Remove from the oven and sprinkle with fresh parsley, salt, and pepper.
6. Slice the baguette into pieces and serve warm as a side dish or appetizer.

The Shelf Life of Sardines

Sardines in olive oil or water are shelf stable and generally maintain their quality for 5 to 7 years if stored in a pantry or cupboard with minimal temperature fluctuations. Sardines in a sauce like a tomato sauce or escabeche sauce will maintain their quality for a slightly lower period of time, 3 to 5 years.

That being said, vintage sardines, have begun to appear in the market, with different brands and private collectors intentionally aging their canned sardines for longer periods of time to introduce unique flavor and textural characteristics.

The rule of thumb with canned sardines, as with any food, is to trust your instincts. If you open a can of tinned fish past its "best by" date, and it smells or tastes "off", it's best to toss it. If, however, you decide that an aged tin of sardines beckons you with a tantalizing smell, then give them a try. Just be safe, and don't force yourself to eat something if you aren't that it's safe to eat!

With regards to salt-cured anchovies, their quality is best maintained for up to two years in the refrigerator or freezer. You'll often find supermarket anchovies just sitting on the shelf - likely Cento or Roland brand - and those are fine. But if you start down the path of buying more exquisite brands like Olasagasti or Don Bocarte, you'll want to be sure to keep them cool - ideally not above 68°F.

There's simply nothing like cracking open a tin of beautiful sardines in olive oil. From the cute packaging, to the way their beautiful, silver skin glimmers at you, waiting to be eaten - sardines beg to be savored simply. Just a squeeze of lemon and a sprinkle of sea salt is all the good ones need. However, your favorite hot sauce doesn't mind being eaten in combo with some shiny pilchards. Whether your hungry midway through a hike, don't feel like cooking after a long workday, banging out a blog at your local coffee shop, or need a quick pick me up during a late night study session, sardines are there for you and ready to fill your belly!

Anchovies on the other hand, are lovely, but for different reasons. Their punch of salt and smack of umami oftentimes requires a more thoughtful incorporation into recipes. We love them for the flavor they deliver, usually at the right time and place. But, if you're like our Uncle Ricky, you'll crack open a tin and go to town - perhaps with a glass of vodka sitting by your side.

All in all, sardines and anchovies have their separate places in our hearts (and our bellies). Sardines nourish us when we most need it and delight us even more when we have the chance to crack open a special tin. Anchovies, on the other hand, we invite into our lives on occasion, just like that one friend we can only handle in small doses!