Speaking of fish, anchovies and sardines come from two different families, but they do share some traits - both are small, silvery fish that are available fresh, preserved, and canned.
an imprecise term for any number of small, silvery
saltwater fish related to the herring and found
throughout the world. They tend to travel in large
schools close to the water's surface and are
harvested fresh in the summer.
In the US, sardines are usually canned in oil or
sauce, salted or smoked. In Europe, larger sardines
are also eaten fresh, roasted in the oven or cooked
on the grill either whole or in fillets. The name 'sardine' may
be a reference to the Sardinian coast, where
pilchards were one of the first fish to be packed in
oil. The sardine is rich in Omega-3 fatty acids and
generally considered to be a brain food.
Anchovy refers to a family of small fish found in
the Mediterranean, the Black Sea, the Pacific and
Atlantic coasts. There is no single “anchovy fish”
to be found, but rather a series of aquatic
that make them recognizable to us as members
of the same fish family. Anchovies are sold flat or
rolled, filleted and either salt-cured or
oil-packed. The curing process is comparable to that
of aged hams in that it is basically the
anchovy’s own juices that make it happen, with
bacterial fermentation playing a supporting role.
For most of human history this salt packing was the
way that anchovies were sold.
In Europe, marinated fresh anchovies are eaten
frequently, available in restaurants and Spanish,
Greek, and Italian groceries. Known mostly for their
strong flavor and aroma, anchovies can be soaked in
water to remove excess brininess.