Anchovies and sardines are very much alike, and yet so starkly different in terms of what they offer from a culinary standpoint. Unfortunately, they often get confused with one another. It’s easy to see why — both are small, oily fish that are tasty whether they’re prepared fresh or preserved in a can. More often than not, you come across them in a tin on a grocery store shelf, so it’s important to know the difference between these little fish, as well as how to use them in your kitchen.
Anchovies are a forage fish (that is, a fish that is typically prey) from the Engraulidae family. Sardines, meanwhile, are technically a type of herring, and part of the Clupeidae family. Anchovies are typically found in saltwater environments — though some species live in freshwater. They prefer a warmer habitat. Sardines are solely found in saltwater and prefer temperate waters.
In appearance, sardines tend to be a little fatter, and that’s the dead giveaway. They’re stocky, while anchovies are thin and slender. The biggest difference in these two fish, however, is how they’re sold. Sardines are typically cooked and preserved in olive oil, and the flavor can range from mild to quite fishy. Anchovies, meanwhile, are usually salt-cured. That means they’re much more pungent. Both sardines and anchovies are rich in nutrients like omega-3 fatty acids, protein, and calcium.
Both provide unique opportunities in the kitchen, but it’s important to know how to wield these two powerful fish.
Anchovies can be prepared many different ways — grilled, fried, pickled, salt-cured, or marinated.
Here in America, you’ll typically find anchovies salt-cured in cans or jars. Fresh anchovies are excellent fried whole, served with lemon wedges and a beer. In Spain and Greece, fried anchovies are a common snack at restaurants and bars.
Salt-cured anchovies are a powerful weapon for home cooks — think of them more as an ingredient, and less as a protein. In fact, anchovies pack so much salt and umami that you can use them in place of salt. On pizza, they may be an acquired taste, but in pasta and salad dressings, they almost disappear, spreading their meaty, unctuous quality throughout a dish.
Dried anchovies are another variety commonly sold, and they’re typically smaller. You can find them at Asian grocery stores like H-Mart. They’re a key ingredient in many popular dishes, like Malaysia’s national dish, nasi lemak — a fragrant coconut rice featuring pandan leaves, peanuts, hard-boiled egg, cucumber, chili paste, and dried anchovies, for example. Dried anchovies can be fried for additional fat and are a wonderful addition to many rice dishes.
Sardines are small, plump, herring-like fish that are typically enjoyed grilled or canned. The best sardines usually come from waters outside of Spain and Portugal. Portugal has a long-standing history of canning sardines. Those sardines are usually packed in extra-virgin olive oil, and are a rich delicacy. While anchovies are best seen as an ingredient, sardines are best viewed as a protein. They can be a meal all on their own.
Fresh sardines can be grilled, though they can often contain bones. Those bones can sometimes be too small to notice, but often they need to be picked out. In the summer months in Greece, grilled sardines served with lemon are common fare. Another classic is grilled sardines and eggplant caponata, a traditional Southern Italian dish.
There are numerous brands of canned sardines, and I highly suggest exploring to find what suits your tastes. Offerings from brands like Ortiz, Nuri, Bela, Cento, and Matiz are all great places to start. Some of them have different flavors, too, and come packed with preserved lemon or piri piri sauce. Personally, I’m a fan of Nuri. The flavor is really clean, and the extra virgin olive oil they use packs an exceptionally rich flavor.
Can You Swap Anchovies and Sardines?
Despite being similar species, it’s rare that you would actually want to swap anchovies out for sardines.
If a recipe calls for anchovies — like a pasta dish or a Caesar salad, for example — you don’t want to substitute sardines. Recipes usually call for anchovies because they add a salty punch of umami. It’s a flavor enhancer meant to augment a dish, and sardines won’t offer the same flavor and texture.
Conversely, a recipe that calls for sardines usually does so because the sardine is seen as the main protein. You wouldn’t want to swap anchovies for sardines as a snack, because anchovies pack too much pungent flavor on their own. Whereas sardines can be buttery and delicious right out of the can, anchovies are just too powerful.
How to Use Anchovies and Sardines
I highly recommend using anchovies for pasta sauce. Puttanesca is a classic, briny, salty, pungent sauce that benefits greatly from the use of anchovies. Additionally, you may also unleash a can into a classic aglio e olio for a pop of salty umami. One tip: The salt factor in anchovies needs to be tamed. Don’t salt your pasta too much if using them. Additionally, think about using a lot of herbs like parsley, which will mellow some of that pungent flavor.
Sardines are a ready-to-eat snack that never lets you down. The best partner to a quality can of sardines is a cracker. Specifically, Triscuits make a wonderful base for sardines. This combination is a wonderful beach snack. Sardines are also excellent on buttered toast, and can benefit from some greens like arugula, pickled onions, seasonings, and even a little drizzle of vinegar. They also make a great sandwich.
Pasta con le sarde is a classic Sicilian pasta dish involving sardines and breadcrumbs. If you’re in need of some quick protein, sardines are wonderful to place on a fresh salad. When making a salad with canned sardines, choose ones with high-quality olive oil, which will act as a natural dressing.
Tinned fish is an incredibly versatile ingredient to have stocked at home, so it’s well worth exploring the flavorful world of anchovies and sardines. Each has their strengths, and each deserves a permanent station in your pantry.
