There are numerous sorts of sardines and anchovies caught all over the world—from the Engraulis encrasicolus anchovies of Europe and Africa to the Sardinops melanostictus sardines of Japan—and every has distinctive qualities. Normally, although, sardines (6-12 inches) are bigger than anchovies (4-10 inches). Additionally they are typically lighter silver in colour, whereas anchovies can have darker scales tinged with blue or inexperienced.
Sardines and anchovies have an analogous diet profile, although sardines are typically barely larger in protein, fats, and energy1.
Each fish have a gentle fishy taste and agency texture when eaten contemporary. Nevertheless, “as quickly as you may them, they develop into totally different merchandise,” Bart van Olphen, the co-founder of Sea Tales and writer of The Tinned Fish Cookbook, tells mindbodygreen.
That is as a result of whereas sardines are flippantly smoked or cooked earlier than going within the can, anchovies are cured in salt for months. This salt curing is what provides canned anchovies their brown look and salty chew: When eaten contemporary from the water, they’re truly extra similar to sardines.
You could find anchovies and sardines canned in water or oil (most frequently olive oil or vegetable oil), served entire or as boneless, skinless filets—typically with added flavorings like garlic or chili.
Canned sardines have a shelf lifetime of upward of 4 to 5 years, whereas cured anchovies are likely to final a couple of yr. Due to their curing course of, van Olphen notes that anchovies needs to be saved within the fridge, not the pantry.
Canned sardines needs to be loved inside a day of opening2, however opened anchovies will keep good for as much as two months.
This is a deeper dive into every fish and find out how to use it.
