SardinesDelicious, healthy, and endlessly versatile, the culinary possibilities of the humble Sardine are practically limitless! The greatest convenience food of Spain, beloved of bachelors and boy scouts, you’ll find a delightful range of premium canned options below for your dining pleasure. Scale-free, meaty, and tender, our canned sardines are a great addition to everything from salads and sandwiches to pasta, dips, or simply straight out of the can. Browse our complete selection and start to enjoy these tasty fish at their best!
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Baby Sardines in Olive Oil
by Jose Serrats
Flavorful and tender little sardines caught in the Bay of Biscay, Spain, packed in smooth olive oil.
White Sardines Marinated in Basil Sauce
by Fruits De Mer
A fresh combination! Mild sardine fillets marinated in in sunflower oil and fresh basil, with a touch of garlic and other spices.
French Sardines Fillets au Natural
by Les Mouettes d'Arvor
Hand-selected and hand-packed, these tasty little sardines in salt and water are bursting a rich flavor in their beautifully firm flesh.
Are Sardines Good For You?
Nutritionally dense, these delectable little fish are packed full of goodness! Bursting with high levels of calcium, protein, healthy fatty acids, and vitamins, they’re one of the healthiest fish in the sea! Eating a simple diet of plankton and small crustaceans: there’s no need to worry about the high levels of Mercury that other, larger fish boast and should be enjoyed with abandon. With a long list of health benefits, a versatility in the kitchen that’s hard to match, and a singularly delicious taste, if sardines aren’t already in your regular rotation, consider introducing them now.
Anchovies vs. Sardines
While both are small oily fish, the Sardine is the larger of the two. A member of the ray-finned Clupeidae family, which also includes the Herring. Sardines are known as Pilchards when they have fully matured. The anchovy is part of the Engraulidae family, but both fish are considered Clupeiforms. Confused yet? Allow us to break it down for you.
Though the Anchovy and the Sardine are commonly mistaken for one another, they are, in truth, worlds apart, and the differences are made more apparent by their methods of preservation. Sardines are smoked or cooked before being dried then canned, while the pungent anchovy is cured in salt for months before being packed in oil and tinned. Anchovies are typically smaller than Sardines, and their flesh is significantly darker, generally taking on a reddish-brown color by the time they’re ready to be consumed. Sardines, in contrast, have a more subtle flavor profile, and their flesh is a whitish/silvery color. Similar yet decidedly different, there's a place for both in any well-stocked kitchen.
Sardines Questions And Answers