There are numerous varieties 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. In normal, although, sardines (6-12 inches) are bigger than anchovies (4-10 inches). They additionally are usually lighter silver in colour, whereas anchovies can have darker scales tinged with blue or inexperienced.
Sardines and anchovies have an analogous vitamin profile, although sardines are usually barely greater in protein, fats, and energy1.
Both fish have a light fishy taste and agency texture when eaten contemporary. However, “as quickly as you possibly can them, they develop into completely different merchandise,” Bart van Olphen, the co-founder of Sea Tales and creator of The Tinned Fish Cookbook, tells mindbodygreen.
That’s as a result of whereas sardines are calmly 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 chunk: When eaten contemporary from the water, they’re truly extra corresponding to sardines.
You can discover anchovies and sardines canned in water or oil (most frequently olive oil or vegetable oil), served complete or as boneless, skinless filets—generally 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. Because of their curing course of, van Olphen notes that anchovies must be saved within the fridge, not the pantry.
Canned sardines must be loved inside a day of opening2, however opened anchovies will keep good for as much as two months.
Here’s a deeper dive into every fish and tips on how to use it.