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Anchovies and Sardines

When it comes to anchovies and sardines, we have a whole host of delightful options! Our fantastic selection of these savory cured fish, range from the traditional fillets suspended in oil, to intensely flavorful anchovy paste and extracts. Sourced from the finest purveyors, our selection of canned sardines and anchovies spans the entire Mediterranean. From Boquerones to Anchodina, we have a slew of classic options made in traditional time-tested methods. Browse through our entire selection for the best anchovies and sardines on the market and start adding these cured fish to all your favorite dishes for a hit of savory flavor!
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1 - 28 of 48 products:
White Anchovies Marinated in Sunflower Oil
from Morocco by Fruits De Mer
Anchovies in Salt
from Italy by Scalia
Anchovy Paste
from Spain by Roland
Colatura di Alici - Fish Sauce
from Italy by Scalia
Small Sardines in Olive Oil
from Spain by La Brujula
White Anchovies in Oil
from Italy by Scalia
Italian Marinated White Anchovy Fillets
from Italy by Silano
Anchovies in Extra Virgin Olive Oil
from Italy by Scalia
Frozen Angulas - Baby Eel
from Madagascar by Markys
Spanish Anchovies in Extra Virgin Olive Oil
from Spain by El Capricho
Sardines in Sauce
from Spain by La Brujula
Anchovy Fillet 00 in Olive Oil
from Spain by Kiele
Boquerones in Vinegar and Olive Oil
from Spain by Kiele
French Sardines in Organic Olive Oil
from France by Les Mouettes d'Arvor
French Sardines in Olive Oil
from France by Les Mouettes d'Arvor
Anchovies Extract
from Spain by El Capricho
Marinated Boneless Greek Anchovy Fillets
from Greece by Trikalinos
Anchovy Pieces in Sunflower Oil
from Italy by Scalia
French Small Sardines in Extra Virgin Olive Oil
from France by Les Mouettes d'Arvor
Anchovies Flat Fillets in Olive Oil
from Spain by La Brujula
Anchovy Fillets with Green Olives
from Spain by Markys
Anchovies in Sunflower Oil
from Spain by El Capricho
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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!

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Anchovies and Sardines Questions And Answers