Sardines are a type of small, oily fish that have a rich history in the Mediterranean Sea. (Did you know the sardine fish is so-called because it is named after the island of Sardinia?) They are actually one of the most nutritious varieties of fish, containing heart healthy omega 3 fatty acids, vitamin B-12, calcium, and many other vitamins and minerals. Canned sardines are the most common method of preserving and selling the fish, but they can also come jarred in oil.
Anchovies vs. Sardines: What’s the Difference?
These two types of fish get confused for each other all the time, and it is easy to see why. Anchovies and sardines are both small, slender fish that look almost identical to the untrained eye. So what’s the difference between anchovies and sardines? Sardines are slightly larger than anchovies with a lighter, silver-white color. Sardines are also less pungent than anchovies and work better in light dishes. The two are not interchangeable, so don’t go throwing anchovies into sardine recipes!
How to Eat Sardines
Caught off the coast of Galicia, Spain, Matiz sardines are a popular Mediterranean export, prepared by hand and packed in premium Spanish olive oil. Ortiz is another popular sardine fish brand, also from Spain. Use these jarred and canned sardines in light seafood recipes, such as pasta with lemon and olive oil, or grilled with summer vegetables. Other sardine recipes include seafood salad and Sicilian stuffed sardines.