Anchovies and Sardines

Despite being very different fish anchovies and sardines are often mistaken for one another. Whether it’s because they’re both small relatively oily fish that are often packed in tins, or simply that they’re positioned next to one another on every grocery store shelf in America, sardines and anchovies seem to be interchangeable in the minds of most people. However, when you take a moment to examine each fish, you’ll find there are a host of differences. Sardines are the larger of the two with white flesh and a lighter, more subtle flavor. Anchovies, on the other hand, are quite small, and thanks to their curing process, boast dark reddish-brown meat and intense umami-rich taste. With such obvious differences and variations in not only flavor but also appearance, it behooves any chef, or home cook, to make the most of each fish’s characteristics. As we mentioned before, canned anchovies have a complex bold flavor, and thanks to being cured in salt, they don’t require any extra. These attributes make them the ideal addition to so many recipes adding a subtle hint of savory flavor. Blend anchovy fillets into tapenades or add them to pasta sauces, where they easily and quickly disintegrate into the preparation leaving behind only their delicious flavors. Even whole, they make an excellent addition to pizzas or French onion tarts. Larger, sardines are great simply grilled or fried, or layered onto a piece of toasted bread with a smear of mustard. Try adding them to salads for a little protein or stuff an avocado with their delicious savory meat. However you decide to prepare either of these delightful fish, we're certain you’re going to love both of them for their enjoyable briny flavor and intense umami taste!