Throw in a few anchovies and red pepper flakes and you have a one-pot meal for the ages. Our review is based on the two types of canned fish, instead of the fresh variety. That brings us to the most pivotal difference: taste. If you’re the type of person who avoids “fishy flavors” then these fish are not for you. They also share a taste which is extremely fishy, salty, and oily. ALL RIGHTS RESERVED. While they’re also Mediterranean natives, they can also be found in northern waters close to Scandinavia. Meanwhile, anchovies are shorter and darker, marked by red and gray colors that are often effects of the curing process. Recently, we tested this and were pleasantly surprised! When you buy sardines in a can, they’re usually a lot larger than anchovies (see below pic). Please let us know in the comments below. Sardines and anchovies are both small fish species, most often sold oil-packed in tins. Their flesh is a reddish-grey shade and they are smaller than sardines, usually growing to a length of six inches. In the wild, they can be identified with a protruding bottom jaw. If you enjoy salt-ridden fish on pizza remember the rule: only anchovies belong on pizza, not sardines. Wild Planet White Anchovies in Extra Virgin Olive Oil. It is a good option for adding flavor to food if you’re trying to reduce sodium intake. Dive in! Get our Braised Lacinato Kale with Tomato and Anchovy Soffritto recipe. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. Sardines Vs Anchovies – What’s The Difference? But as similar as they may seem, sardines and anchovies are actually two distinctly different fish. Sardines could be eaten on their own by most who enjoy fish. It is believed that the name Sardine could have originated from the island of Sardinia where this fish used to be abundant back in the 1500s. He writes for various cooking blogs and has a passion for making fine dining recipes accessible to the at-home cook. Anchovies and parmesan add a huge hit of umami to fried rice, which is freshened up with fresh cilantro and scallions, and enriched with an egg at the end. This recipe will teach you how to blanche the leafy green just right so you can make the ultimate side dish. You may unsubscribe at any time. Anchovies are a perfect seasoning for kale. Bouquerones are a species of anchovy known for their tender white meat. When you buy sardines in a can they’re usually a lot larger than anchovies (see below pic).The flesh of anchovies is a reddish grey color and they only grow to 6” (15cm) in length. The jaw of a sardine protrudes a little more than anchovies. They’re tiny, often canned, slicked in oil, and sit side-by-side on supermarket shelves. Pecan Pie or Pumpkin Pie: Which One Wins Thanksgiving? Roasted Sardines with Smashed Potatoes recipe, Sardine, Sun-Dried Tomato, and Bacon Club Sandwich, Sardine, Sun-Dried Tomato, and Bacon Club Sandwich recipe, Montaditos with Boquerones and Olive Relish, Montaditos with Boquerones and Olive Relish recipe, Orecchiette with Broccoli Rabe, Red Pepper Flakes, and Anchovies, Orecchiette with Broccoli Rabe, Red Pepper Flakes, and Anchovies recipe, Braised Lacinato Kale with Tomato and Anchovy Soffritto, Braised Lacinato Kale with Tomato and Anchovy Soffritto recipe, How to Clean & Maintain Your Wooden Cutting Board without Ruining It, 10 Clever Ways to Use Dryer Sheets That Don't Involve Laundry, Everything You Need to Know About Pepperoni, Pizza's BFF, Chefs' Favorite Caribbean Pantry Staples You Can Order Online. Sardines have white flesh and are a little longer than anchovies, growing up to 7.9” (20cm). The most popular use for anchovies would have to be as a pizza topping although they’re a useful ingredient for adding a hit of salt and umami to mains such as pasta sauce. These fish are considered a healthy dietary choice and are both useful natural flavor enhancers in cooking. Both fish types are low in mercury and high in omega-3 fatty acids. Consider buying canned tuna as an alternative or for mild tasting fresh fillets try red snapper or salmon. Anchovies have a higher level of saltiness and they have a strong, pungent, fishy flavor. In the wild, they can be identified with a bottom jaw that protrudes out more than the top jaw. Sardines are a bigger fish than anchovies (sardines can be 12 to 20 centimeters in length whereas anchovies usually don’t get much bigger than 5 centimeters). A pantry must-have, here’s our roundup of the best anchovies around. Both types of fish are sold on the supermarket shelf next to each other, and their price is also similar. 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