We get it. Anchovies have a much more intense fishy and salty taste with a powerful umami undertone. Throw in a few anchovies and red pepper flakes and you have a one-pot meal for the ages. You probably pass by tins of these fish in the grocery store all the time. But we’re arguing part of the reason for their lack of love is simply not knowing enough about them—especially the best ways to eat and cook with these little fish. When it comes to sardines vs anchovies, do you know the difference? In Italian cooking, an anchovy or two can be tossed into pasta sauce or other slow-cooked dishes; the fish releases a subtle combination of salty and umami taste. When you buy sardines in a can, they’re usually a lot larger than anchovies (see below pic). In the wild, they can be identified with a protruding bottom jaw. 7. However, both anchovies and sardines can be prepared through grilling, frying, fileting, or virtually any other fish cooking method. Sardines have white flesh and are a little longer than anchovies, growing up to 7.9” (20cm). Anchovies are a member of the Engraulidae family and there are 140 species of this fish. In large skillet, heat oil over medium-high heat; cook sardines for 5 minutes, turning once. They are also packed with other nutrients, including potassium, iron, phosphorus, protein and B vitamins and are an excellent source of DMAE, a compound that is linked to enhancing mood and brain function. However, when comparing sardines vs anchovies there are a few differences. If you enjoy salt-ridden fish on pizza remember the rule: only anchovies belong on pizza, not sardines. Anchovies pack a powerful, salty punch, so they’re a great addition to pizza and other savory dishes that are in need of some intense flavor. Get our Orecchiette with Broccoli Rabe, Red Pepper Flakes, and Anchovies recipe. Sardines could be eaten on their own by most who enjoy fish. Do you prefer sardines or anchovies? Sardines complement dishes that require a less intense taste. Anchovy fillets and sardines have a history of being somewhat … polarizing. Get the Anchovy Parmesan Fried Rice recipe. Pizza dough; 6 - 8 sardine from can; small handful black olive (avoid the big ones from California), sliced; spoonfuls tomato sauce; spoonfuls ricotta cheese; a few feta cubes; spoonfuls capers; rosemary leaves; iodized coarse salt; Extra virgin olive oil; Directions. You may unsubscribe at any time. While they’re also Mediterranean natives, they can also be found in northern waters close to Scandinavia. Place a baking stone in oven, preheat oven 475F for at least half an hour; Stretch two pizza doughs. Meanwhile, anchovies are shorter and darker, marked by red and gray colors that are often effects of the curing process. Write CSS OR LESS and hit save. Adding sardines would be considered blasphemous by pizza aficionados in Italy. These fish are considered a healthy dietary choice and are both useful natural flavor enhancers in cooking. There are at least 18 species of the fish, which is a member of the Clupeidae family, which also includes their larger cousin, herrings. You could be excused for not knowing the difference between anchovies and sardines. • The taxonomic diversity is much higher among anchovies than in sardines. Take out one, spread tomato sauce, fish, olives, two … Anchovies have a higher level of saltiness and they have a strong, pungent, fishy flavor. 9. This recipe will teach you how to blanche the leafy green just right so you can make the ultimate side dish. In terms of appearance, there are also some stark differences. White bass vs white perch – what is the difference? So there are plenty of similarities; however, there are some differences—sardines have vitamin D and have a higher cholesterol content than anchovies. Add pine nuts and drained raisins; cook for 1 minute, stirring frequently. Interesting reading: 10. Their flesh is white and they grow to a size of around eight inches in length. Please let us know in the comments below. Not convinced? Anchovies tend to have too much flavor for some. Add onion to skillet; cook for 4 minutes or until starting to colour. ALL RIGHTS RESERVED. The intense fishiness disappears during cooking and leaves a pleasantly mild taste. While some shake with excitement at the thought of slathering a tin of salty fish onto a pizza, others loathe the idea. 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Cuisinevault is reader-supported. Sardines, however are known to be a mellower choice when it comes to tinned fish … When it comes to lemons in cooking, it's hard to beat a splash of fresh juice or a sprinkle of zest to give your... © Copyright 2020 - Cuisinevault | All Rights Reserved. When eaten from the can, sardines have a flaky, less oily textured flesh with a rich, fishy flavor. Infographic comparing sardines and anchovies, Arctic Char Vs. Salmon – Beginner’s Guide, The 7 Top Substitutes For Old Bay Seasoning, The sardine is a member of the herring family (aka. There are also more than 140 species of anchovies and they belong to the Engraulidae family of fish. Serve with a side of smashed potatoes to complete your meal. Bouquerones are a species of anchovy known for their tender white meat. They’re both paltry sized fish with intense flavor which makes them controversial. They are often used as toppings, such as on a pizza. Both have zero carbs. Both sardines and anchovies are high in omega-3 fatty acids, iron, and protein while containing low levels of mercury. But as similar as they may seem, sardines and anchovies are actually two distinctly different fish. 8. Both sardines and anchovies are considered a healthy dietary choice as they are low in mercury and high in omega-3 fatty acids and protein.