The world of tinned fish can feel overwhelming with its mix of Spanish, Portuguese, and technical terminology. Whether you're wondering about sardine sizing codes, trying to understand what conservas means, or confused about the difference between canned sardines and sardines in tin, this comprehensive vocabulary guide will demystify nearly every term you'll encounter in premium canned fish.
Whether it's technical specs or local lingo, we'll explore everything from monkfish liver to sardine sizing codes—so you can master the diverse language of tinned seafood with ease.
Quick Answer: What Do the Numbers on Sardine Cans Mean?
The higher the numbers, the smaller each individual sardine—and smaller sardines are considered more premium for their tender texture and delicate flavor.
Below, we'll break down exactly how this grading system works, what it means for your cooking, and why understanding sardine sizing codes is essential for choosing the right tinned fish for your specific culinary needs.
Technical Terms & Species Differentiation
Sardine Sizing: Understanding the Numbers
One of the most confusing aspects of buying sardines is deciphering those mysterious numbers on cans like "3/5" or "20/25." Understanding this system helps you choose the best sardines for your specific recipe needs. Counterintuitively, smaller sardines are considered more premium due to their tender texture and delicate flavor.
| Size Code | Fish Count | Fish Size | Best Uses |
|---|---|---|---|
| 3/5 | 3-5 sardines per can | Large sardines | Pantry staples, hearty meals, meatier addition to dishes |
| 8/12 | 8-12 sardines per can | Medium sardines | Classic sardine dishes, everyday meals, salads |
| 16/20 | 16-20 sardines per can | Small sardines (premium) | Special occasions, elegant charcuterie boards, gift sets |
| 20/25+ | 20-25+ sardines per can | Very small sardines (sardinillas) | Luxury presentations, special indulgences, sophisticated appetizers |
Small vs Very Small vs Extra Small
These terms are not standardized international industry classifications but are commonly used by canneries and brands as marketing descriptors for sardine size grades. Sardinillas specifically refers to any sardines with 10 or more fish per can—the smaller the individual fish, the more premium they're considered.
| Size Term | Typical Fish per Can | Notes |
|---|---|---|
| Small sardines | 8–12 | Fewer, larger fish per can; good for everyday use |
| Very small sardines | 15–18 | More, smaller fish per can; premium texture |
| Extra small sardines | 20–25+ | Many, very small fish per can; most premium |
| Sardinillas (Spanish term) | 10+ per can | Any sardines with 10+ per can; prized for tenderness |
Species and Scientific Names
Are anchovies and sardines the same? No, anchovies and sardines are completely different fish species. Sardines belong to the herring family and are larger, milder fish, while anchovies are smaller, more intensely flavored fish from the anchovy family. The confusion often arises because both are commonly found in Mediterranean tinned fish.
What are sardines? Sardines are small, oily fish belonging to the herring family. The most common species in European canned sardines is Sardina pilchardus (European pilchard), found in the northeast Atlantic, Mediterranean, and Black Sea. However, sardines occur in several genera worldwide:
Genus Dussumieria: Rainbow sardine (Dussumieria acuta), Slender rainbow sardine (Dussumieria elopsoides)
Genus Escualosa: Slender white sardine (Escualosa elongata), White sardine (Escualosa thoracata)
Genus Sardina: European pilchard (true sardine) (Sardina pilchardus)
Genus Sardinella: Goldstripe sardinella (Sardinella gibbosa), Indian oil sardine (Sardinella longiceps), Round sardinella (Sardinella aurita), Freshwater sardine (Sardinella tawilis), Marquesan sardinella (Sardinella marquesensis)
Genus Sardinops: South American pilchard (Sardinops sagax)
Although they are not true sardines, sprats are sometimes marketed as sardines. For example, the European sprat, Sprattus sprattus, is sometimes marketed as the 'brisling sardine.'
Small Fish Species Comparison
These fish are frequently confused in the tinned fish world, but they represent very different species and preparation methods. Understanding these distinctions will help you make informed choices when shopping for tinned fish.
| Fish/Term | Description |
|---|---|
| Sardines | Larger, milder fish from the herring family (most commonly Sardina pilchardus) |
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| Pilchards | Same species as sardines (Sardina pilchardus), but larger and older |
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| Sprats | Distinct species (Sprattus sprattus), smaller and oilier than sardines |
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| Anchovies | Small, intensely flavored fish from the Engraulidae family, with distinctive undershot lower jaw |
Photo by alleksana from Pexels. |
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| Boquerones | Fresh anchovies marinated in vinegar, which turns the body white and creates a milder flavor |
Photo by Kent Wang from Flickr, licensed under Creative Commons Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0). |
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| Garfish | Belonidae family, completely unrelated to sardines, sprats, or anchovies |
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Photo by alleksana from Pexels.
Photo by Kent Wang from Flickr, licensed under Creative Commons Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0).
Tuna Species Differentiation
Canned fish labels often use different names for tuna species, and understanding these distinctions helps explain significant differences in flavor, texture, and price. Each species serves different culinary purposes and has varying sustainability considerations.
| Tuna Type | Scientific Name |
|---|---|
| Bluefin Tuna (Red Tuna) | Thunnus thynnus and related species |
Deep red, fatty tinned seafood; largest tuna; prized for sushi/sashimi 
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| Albacore Tuna | Thunnus alalunga |
Light pink to white tinned seafood; mild flavor; very long pectoral fins 
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| Skipjack Tuna | Katsuwonus pelamis |
Smallest commercial tuna; darker, robust flavor; softer texture 
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| Red Tuna | Culinary term |
Almost always refers to bluefin tuna with deep red tinned seafood 
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Spanish & Portuguese Terminology
| Spanish | Portuguese |
|---|---|
| Conservas | Conservas |
Preserved foods (usually canned or jarred) 
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| Lata/Latas | Lata/Latas |
Tin/Can (container for preserved foods) 
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| Sardina | Sardinha |
Sardine 
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| En escabeche | Em escabeche |
In vinegar marinade 
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Oil Types and Specifications
What does "extra virgin olive oil" mean on a tin?
Extra virgin olive oil (EVOO) used in canned seafood must meet strict standards: obtained solely by mechanical means, free acidity ≤ 0.8%, peroxide value ≤ 20 meq/kg, and showing no sensory defects. While EVOO provides more complex flavor than regular olive oil, much of its distinctive character is enhanced during the canning process.
Aceite de oliva and Azeite both mean olive oil in Spanish and Portuguese respectively.
Natural packing typically means the product is packed in its own natural juices or in a simple brine (water and salt), without added oil or sauce.
Canned Sardines vs Sardines in a Tin: What's the Difference?
The difference between "canned sardines" and "sardines in a tin" is essentially just wording—both refer to sardines preserved in metal containers. However, there can be subtle contextual differences:
Canned sardines typically emphasize sardines that have been processed, cooked, and packed in a can (which is sealed and then heated to preserve the fish). This term emphasizes the preservation process and convenience.
Sardines in a tin is often used interchangeably but can sometimes imply a slightly more traditional or artisanal packaging method, as "tin" refers specifically to the tinplate metal used. It can carry a connotation of specialty or gourmet sardines packed in quality tins.
Nutritionally and product-wise, they are identical—the sardines inside are preserved using the same methods in sealed metal containers. The terms do not indicate differences in species, size, or quality, and can be used interchangeably depending on context or regional preference.
Traditional Preparations
Escabeche
Escabeche is a traditional Spanish method of preparing fish by first cooking it, then marinating it in a sauce made primarily from vinegar, oil, herbs, and spices. Typical ingredients include olive oil, vinegar, garlic, onions, peppers, bay leaf, and paprika.
Spiced vs Spicy: Understanding the Difference
In tinned fish, these terms are often used inconsistently, but there is a practical distinction. Spicy refers to products that contain hot peppers and deliver noticeable heat, such as those made with piri piri, jalapeño, or chili oil. Spiced refers to products seasoned with aromatic spices for flavor without heat, such as clove, bay leaf, carrot, or black pepper.
Picante is the Spanish/Portuguese term for "spicy."
Frequently Asked Questions
References
- USDA FoodData Central — Salmon, pink, wild, canned
- Healthline — Salmon Nutrition and Health Benefits
- NIH ODS — Omega-3 Fatty Acids
- USDA FoodData Central — Fish, Mackerel, Jack, Canned, Drained Solids Nutrition Facts
- WebMD — Are There Health Benefits to Eating Sardines?
- PMC — Eating More Sardines Instead of Fish Oil Supplementation
- FDA — Mercury Levels in Commercial Fish and Shellfish
This comprehensive vocabulary guide should help you navigate the rich terminology of tinned fish with confidence, whether you're exploring sardines, conservas, or specialty items like monkfish liver. Understanding these terms enhances your appreciation of this ancient preservation tradition and helps you make informed choices about the best tinned fish for your palate.
Ready to put your new knowledge to use? Check out our guide on how to eat sardines and other tinned seafood, or explore our tinned fish subscription to discover new varieties each month with expert curation.
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