While you can absolutely cook with them, sardines are especially delicious as a snack, layered on a piece of buttered toast. No matter how they’re processed, sardines are an oily, fatty fish that has a strong fishy flavor. Depending on the brand you buy, they can be packed in oil, water, tomato sauce, and more. But don’t be nervous: they’re so soft and delicate that you can eat them easily.Ĭanned sardines can also be super versatile flavor wise. So each fish will come with its skin and bones intact. Rather than filets, you’ll usually find sardines packaged whole (head, fins, and guts removed). What makes the average canned sardine different from an anchovy is its preparation methods. They range in size depending on where you catch them, but are generally between six and 12 inches and noticeably bigger than anchovies. The diminutive fish can be found in just about every ocean. Sardines are from the same family as anchovies and bear a striking resemblance to their tiny relatives. Good anchovies are plump, meaty, and more mild in flavor. And in their defense, quality definitely goes a long way. Many tinned fish enthusiasts argue that anchovy haters are simply buying the wrong brands. When mashed up and combined with plenty of other ingredients (like a Caesar salad dressing, for instance), it’s like using an upgraded version of salt. When cooked down in more oil, like in our Garlicky Spaghetti recipe, they melt into your sauce and lend a umami-forward flavor (without tasting fishy). It may seem easier than chopping up a filet, but the added preservatives and strange flavor aren’t worth the convenience.įor the majority of cooking projects, oil-packed fillets are your best option. There’s also anchovy paste but whatever you do, don’t buy it. They're much milder than their salt-cured counterparts and are commonly served as tapas. And boquerones, a Spanish delicacy, are anchovies preserved in vinegar instead of salt. Dried whole anchovies are especially popular in East Asian cuisines (in Japan, it’s often used as the base for broths or simply eaten as a snack). You may also find salt-packed anchovies, which are whole and need to be rinsed and deboned. From there, they’re washed and cut down into boneless, spineless fillets, then packed into jars or tins with oil. This is also where they can develop their signature funky smell. Place the egg yolks in a medium bowl and whisk until smooth. Then they’re packed in salt and cured, which draws out the moisture and preserves them. Mince the anchovies and garlic together until the mixture is mostly smooth and the garlic is almost paste-like, about 3 minutes set aside. During processing, whole anchovies are broken down to remove the head, guts, and fins. The most common anchovies you’ll find at the grocery store are fillets packed in oil. Originating in the Mediterranean and Black seas, anchovies are now found all over the world and are processed in multiple different ways. They rarely exceed seven inches in length and have small, barely noticeable scales. Anchovies are tiny fish that live in salt water.
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