Anchovies vs. Sardines: What’s the Difference?
Anchovies and sardines are small fish with big flavor. They’re perishable so usually found canned, and those cans often sit next to each other at the store.
Anchovies and Sardines Are Not the Same
Anchovies and sardines are entirely different species. Anchovies (Engraulis encrasicolus) are smaller than sardines (Sardina pilchardus is one of the 20 different species sold as sardines)—about 4 to 8 inches long compared to 6 to 11. Regular anchovies are more likely to be salt-cured and aged, and the tiny dark-brown filets are sold canned or jarred in olive oil. White anchovies, like the ones from Patagonia Provisions, are not aged, typically cured in vinegar and packed in olive oil. Sardines are simply canned whole in olive oil and are lighter in color. Both have beneficial nutrients. Anchovies have slightly more omega-3s, more niacin and a somewhat richer mineral content than sardines.
How Do Sardines Taste Compared to Anchovies?
Sardines are dense, finely grained and flavorful, while anchovies are silkier, oilier and a bit brinier. Our Spanish White Anchovies have a delicate taste and texture, completely unlike salt-cured anchovies. When they’re fresh, both fish are delicious grilled or fried. Being oily, they crisp up well, and any smoke or charring balances out the strong flavors of the fish. Pickling or marinating these little fish works well too—as in boquerones en vinagre (anchovies in vinegar), a classic tapa in Spain, and sarde in saor (sweet-and-sour sardines), a standout Venetian dish.
Can I Swap Anchovies for Sardines?
We wouldn’t recommend swapping canned sardines for regular canned salt-cured anchovies on a Caesar salad. The salt cure gives anchovies a rich umami flavor and a meltingly soft texture. They’re best used sparingly, like a seasoning. Sardines aren’t salt-cured—just canned in olive oil—so their flavor is more delicate and their texture firmer. Some anchovies are also canned, like our Spanish White Anchovies. However, you can absolutely swap in canned anchovies for sardines, although you will notice some subtle differences in flavor and texture.
Cooking with Anchovies and Sardines
Salt-cured anchovies can boost the flavor of salad dressings, pasta sauces and classic recipes like bagna càuda (a garlicky dip for vegetables). Canned sardines and canned anchovies are great used whole in pastas, in salads and as a topping for toast or crostini.
Looking for inspiration? Try our recipes.
An Oily Fish Is a Healthy Fish
Fatty fish store oils throughout their bodies, in contrast to whitefish, which have oil only in their livers. Salmon, tuna, mackerel, trout, anchovies and sardines are all fatty fish. These rich fish taste great, and they have high levels of omega-3 fatty acids, which are thought to benefit heart health and cognitive functioning, plus they contain minerals and fat-soluble vitamins such as A, D and E. Also, because of their shorter life cycles and plankton diet, anchovies and sardines don’t accumulate the high levels of potentially toxic heavy metals found in larger apex-predator fish such as tuna.
Eating Lower on the Food Chain
Populations of anchovies and sardines are often abundant enough to withstand responsible harvest. The anchovy’s short lifespan and quick reproduction, along with strict management for Spanish fisheries—where we source ours—make these little forage fish an important and fully renewable resource. What’s more, they swim in tightly packed schools, which means we can harvest them with very little bycatch. They’re a delicious alternative to overfished apex-predator fish like tuna and swordfish.
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