What's the difference between a sardine and an anchovy?
Though they are both small saltwater fish with soft bones and Mediterranean origins, the sardine and the anchovy are not the same fish.
Sardine is 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 U.S., sardines are mostly found 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 is 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. Anchovies are sold flat or rolled, filleted and either salt-cured or oil-packed. In Europe, however, 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. Anchovies are used in everything from Caesar salad dressing, bagna cauda, Worcestershire sauce and English "gentleman's relish."
Recipe: Radicchio And White Bean Salad With Anchovy Vinaigrette (Cookthink)
Recipe: Italian Green Sauce (Cookthink)