Sardine frozen and anchovies frozen fish are both small in
size with the same silver color and oily texture since they are related after
all. However, they are different fish and professional such as connoisseurs can
tell the different and they will be able to pick out the true sardine among
frozen anchovies and sardines. You also can learn to tell the difference
between sardine and anchovies so when you buying frozen or fresh sardine fish,
you can tell whether the fish offered in fish markets are really sardines or
not. Here’s how you can tell the different.
The
different between sardine frozen vs anchovies frozen fish
·
Sardines
Sardine is a common name
for several species of fish including young pilchard, sprat, and herring.
Sardines is a small size of fish with soft bones which like to swim around in
large school and like to live in saltwater.
Canned sardine produced by Canada
and US are mostly using Atlantic herring while products from Norway are mostly
using sprat. According to some source, the name sardines derived from young
pilchards caught off in the coast of Sardinia, Italy and thus according to
connoisseurs, they young pilchards are the true sardine. Anyway, most of sardine frozen or fresh fish average lengths are 5
to 8 inches.
·
Anchovies
This small fish can be found
in Pacific, Indian, and Atlantic Oceans while some species live or enter
freshwater. Most of the species averagely can grow not more than 6 inches in
length. There is a silvery stripe down the flanks on their body and anchovies
have translucent bodies. Although the North American anchovy named Anchoa,
however the Engraulis is the true species of anchovy which is Mediterranean
type. Anchovies like to join other small fish groups and swim around with dense
schools.
After you know the information above, you
can tell the different even just a little. Canned anchovies like to be offered
at markets in smoked, salted, distilled for fish sauces, and pounded into a
paste. Canned anchovies product can be very salty and usually they are
distributed rolled or flat. If you do not like too much salty sea food then you
can try to reduce the saltiness by soak the fish in cool water for half an hour
and use clean paper towel to pat the anchovies dry. However canned anchovies
are less salty than fresh anchovies. They are sold with bones but can be
cleaned and removed easily by rinsing the fish under running water and then
just pull out the fins. Meanwhile, sardines are mostly sold in canned products,
salted, and smoked. Canned sardine products are packaged in oils, waters, or
sauces such as mustard sauce and tomato sauce. Fresh sardines are available
during summer while sardine frozen fish can be grabbed anytime at fish markets or
grocery stores.
Fresh or frozen sardines and anchovies are
commonly consumed in Europe. In Europe, they like to pick larger size of
sardines and then cooked the fish by grilling or roasted in oven or just cook
in fillets. In Italian, Spanish, and Greek restaurants or markets, marinated
anchovies are available with stronger flavor and they like to be used in
Worcestershire sauce or Caesar salad dressing.
Both of sardine
frozen product or fresh and anchovies
have their nutrition health benefits. Oily fish such as sardine and anchovy are
rich in fats like omega 3 fatty acids. These fats are good for cardiovascular
health and to lower high blood pressure so they also prevent the heart disease.
Besides omega 3 content, sardine and anchovies are also rich in protein,
vitamins, and calcium. Some people like to consume the soft bones of sardines
because they want to get more calcium intake for their body. Canned sardines
are sold with softer bones than fresh or frozen one so they are more edible to
be eaten. Protein and vitamins intake is good for body health as well, they are
great for dietary menu and for those who have obesity problem can include cooked
sardines frozen or anchovies for their diet menu.
However, moderate consumption still needed due to the mercury content inside
most of the fish including
sardine
frozen or anchovies. For pregnant or nursing women, they are better to
avoid eating them for awhile because they are more sensitive to the mercury as
well as the infant or baby.
