If someone gave you a small, silvery, oily fish, you will likely have trouble telling if it is an anchovy or a sardine. In fact, if someone gave you a plate with one anchovy and one sardine, you might even think it was two of the same fish. While anchovies and sardines are very similar, though, they are not the same fish and the true connoisseur has no trouble telling the difference.
What Makes Anchovies and Sardines Different?
Anchovies and sardines are both saltwater fish, though some species of anchovies occasionally move into freshwater and some even live there permanently. They are native to the Atlantic, Pacific, and Indian Oceans. There are multiple varieties of anchovies, but the most common one is the Mediterranean type, whose scientific name is Engraulis.
A sardine is not one particular type of fish. Rather, sardine is the general name for a whole family of fish which include herring, sprat, and pilchard. In the United States and Canada, canned sardines are most often herring harvested from the Atlantic Ocean. In Europe, sardines are most often sprat.
The name “sardine” is derived from Sardinia, Italy where pilchards are caught in large numbers. According to connoisseurs, the pilchard is the true sardine. All sardines swim in immensely large schools. Anchovies also swim in schools, though not as large, and they will mix with other fish.
How Can You Tell Them Apart?
One easy way to tell the difference between anchovies and sardines is to check the length. Anchovies are almost never longer than 6 inches. Sardines can be up to 8 inches long. This is not a foolproof method, however, as sardines can be anywhere from 5 to 8 inches in length. This means that any fish over 6 inches is almost definitely a sardine, but a fish shorter than 6 inches could be either one.
Canned anchovies are very salty. If you soak them in water for 30 minutes before cooking with them, the salty flavor will be greatly reduced. It may seem counterintuitive, but anchovies packed in salt are generally the least salty in taste, provided they are rinsed off before being eaten. Whole anchovies can be cleaned simply by pulling the two fillets apart with your fingers and removing the bones that will adhere to either one side or the other.
Sardines are most often used canned or smoked in North America, though in Europe it is very common for the larger sardines to be grilled or roasted and eaten fresh. Anchovies have a much stronger flavor than sardines. In Europe, marinated anchovies are a popular dish. They are commonly used in Spanish, Italian, and Greek dishes. They are also distilled and the flavoring used in Caesar salad dressing and Worcestershire sauce.
These Can Be Good For Your Health!
Both anchovies and sardines provide many health benefits. The biggest benefit is the large amount of omega-3 and omega-6 fatty acids present in both fish. Contrary to what many people believe, sardines and anchovies are not oily because of the packing process that they go through. Rather, both fish are naturally oily due to the presence of these fatty acids in their tissue. Some people find this oiliness unpleasant, but it does help with blood pressure and heart problems, as well as other health issues related to circulation.
Live or fresh anchovies are sardines are easier to tell apart as anchovies have wide, gaping mouths and sardines have a more protruding snout. Anchovies also have a translucent shine to their bodies that sardines do not have, though both share a silvery coloration. Once they have been processed and packaged, it becomes much harder to distinguish these identifying features.
The Growing Popularity of Anchovies and Sardines
Fresh anchovies and sardines are gaining popularity in America. Many people who remember anchovies as something that they hated as children are rediscovering the fresh variety as adults and loving it. Many restaurants that serve sardines and anchovies offer some sort of appetizer sampler platter for those who are new to the fish but willing to give it a try.
Sardines have a strong fish flavor that many people consider an acquired taste. The canned sardines have a stronger flavor than the fresh ones. If you buy the canned fish packed in mustard or some other type of sauce, it helps dilute the fish taste. Some people force them down for the health benefits and others consider them a delicacy. The only real way for you to tell if you will like them or not is to buy a can and try them.
Anchovies are even stronger flavored than sardines and very fishy. They are often very salty as well, though as previously said this can be toned down by soaking them before they are eaten. Because they are so strong, use them sparingly when putting them on a pizza or in a salad. A little bit goes a long ways.
Ready to Eat Some Anchovies and Sardines?
There are many similarities between anchovies and sardines, but they are two different types of fish. They are most often sold canned, though both are becoming more popular fresh. Both of them are described as having fishy flavors, but they do not taste the same. The best way for you to learn the difference is to experience it for yourself. While they may taste the same at first, you will quickly learn to tell them apart. With a little more taste testing, you will even become a sardine connoisseur, learning how to tell the “true” pilchard sardine from Sardinia, Italy from the herring and sprat that are harvested in other parts of the world.