Elegant spread of berries and fruit surrounding a tin of La Curiosa scallops

Tinned Fish Vocabulary Guide: Sardines, Conservas, and Tinned Fish Explained

Written by: Jared Garner

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Time to read 5 min

The world of tinned fish can feel overwhelming with its mix of Spanish, Portuguese, and technical terminology. Whether you're wondering about sardines 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 numbers like "3/5" or "20/25" indicate the number of whole sardines packed in each can. For example, "3/5" means there are between 3 and 5 sardines in the can, while "20/25" means there are between 20 and 25 sardines in the can. This serves as a size grading system: the lower the numbers, the larger each individual sardine; the higher the numbers, the smaller the sardines.

Technical Terms & Species Differentiation

Sizing Codes Species Guide Scientific Names

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.

Size Code Fish Count Fish Size Best Uses
3/5 3-5 sardines per can Large, premium sardines Elegant presentations, individual servings
8/12 8-12 sardines per can Medium-sized sardines Classic sardine dishes, salads
16/20 16-20 sardines per can Small sardines Pasta, spreading on toast
20/25 20-25 sardines per can Very small sardines (sardinillas) Tapas, appetizers, mixing into dishes

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:

Size Term Typical Fish per Can Notes
Small sardines 8–12 Fewer, larger fish per can
Very small sardines 15–18 More, smaller fish per can
Extra small sardines 20–25+ Many, very small fish per can
Sardinillas (Spanish term) 16–22 Very small sardines, higher count per can

Sardinillas is the Spanish term for very small sardines, typically referring to those that fit higher count-per-can codes (such as 16–22 per can).

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. This species differs from other sardine species like the California sardine in that it lacks dark blotches along the body and has irregularly ordered scales.

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 (Sardina pilchardus)
Premium sardines in olive oil showing typical sardine size and golden color
Pilchards Same species as sardines (Sardina pilchardus), but larger and older
Large pilchard sardines showing the size difference from standard sardines
Sprats Distinct species (Sprattus sprattus), smaller and oilier than sardines
Baltic sprats showing their distinctive small size and oily texture
Anchovies Small, intensely flavored fish from the Engraulidae family, with distinctive undershot lower jaw
Anchovies in can showing their distinctive small size and intense color
Boquerones Fresh anchovies marinated in vinegar, which turns the body white and creates a milder flavor
Boquerones showing their characteristic white color from vinegar marination
Garfish Belonidae family, completely unrelated to sardines, sprats, or anchovies
Galician garfish demonstrating their unique elongated shape and distinctive appearance

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
Bluefin tuna showing characteristic deep red color and marbled fat content
Albacore Tuna Thunnus alalunga
Light pink to white tinned seafood; mild flavor; very long pectoral fins
Albacore tuna displaying light colored tinned seafood and delicate texture
Skipjack Tuna Katsuwonus pelamis
Smallest commercial tuna; darker, robust flavor; softer texture
Skipjack tuna fillets showing darker color and flakier texture
Red Tuna Culinary term
Almost always refers to bluefin tuna with deep red tinned seafood
Red tuna displaying the characteristic deep red coloration and rich marbling

Spanish & Portuguese Terminology

Spanish Terms Portuguese Terms Regional Specialties
Spanish Portuguese
Conservas Conservas
Preserved foods (usually canned or jarred)
Traditional conservas display showing variety of preserved seafood products
Lata/Latas Lata/Latas
Tin/Can (container for preserved foods)
Traditional tin cans used for conservas showing classic packaging design
Sardina Sardinha
Sardine
Fresh sardines in olive oil demonstrating Portuguese sardinha preparation
En escabeche Em escabeche
In vinegar marinade
Sardines prepared in traditional escabeche marinade with herbs and spices

Oil Types and Specifications

EVOO Natural Packing Quality Standards

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.

Traditional Preparations

Escabeche Spiced vs Spicy Traditional Methods

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:

Term Definition Example Ingredients
Spicy Contains hot pepper and delivers noticeable heat Piri piri, jalapeño, chili oil
Spiced Seasoned with aromatic spices for flavor without heat Clove, bay leaf, carrot, black pepper

Picante is the Spanish/Portuguese term for "spicy."

Frequently Asked Questions

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.
What are sardines?
Sardines are small, oily fish belonging to the herring family. The most common species in European canned sardines is Sardina pilchardus, found in the northeast Atlantic, Mediterranean, and Black Sea.
What does conservas mean?
Conservas refers to Spanish and Portuguese preserved foods, especially canned seafood. It's a culinary tradition and cultural hallmark of the Iberian Peninsula.
What flavors are there of canned sardines?
Varieties include olive oil, tomato sauce, lemon, spiced, spicy with peppers, escabeche, and smoked. Each brand has its own signature style for sardines.
Is canned fish healthy?
Yes, canned fish is an excellent source of protein, omega-3 fatty acids, and essential nutrients1,2,3,4. Sardines, in particular, are rich in vitamin D, calcium, and B vitamins5,6 while being low in mercury7.

References

  1. USDA FoodData Central — Salmon, pink, wild, canned
  2. Healthline — Salmon Nutrition and Health Benefits
  3. NIH ODS — Omega-3 Fatty Acids
  4. USDA FoodData Central — Fish, Mackerel, Jack, Canned, Drained Solids Nutrition Facts
  5. WebMD — Are There Health Benefits to Eating Sardines?
  6. PMC — Eating More Sardines Instead of Fish Oil Supplementation
  7. FDA — Mercury Levels in Commercial Fish and Shellfish

Ready to Explore Premium Tinned Fish?

Now that you understand the terminology, discover our curated collection of the world's finest conservas and tinned seafood. From Portuguese sardines to Spanish anchovies, we've sourced the best examples of each style.

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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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