Beyond the nutritional values, there is one other very important matter to broach when discussing sardines and anchovies. How do anchovies vs sardines taste? Since most of us use canned anchovies and sardines, the difference between the two is not much, but they play a key role in a fish’s flavor.
The first thing to know is that both anchovies and sardines have a very fishy taste. When biting into one, there is no mistaking the flavor of fish, and this can be a bit of a turn off for many people.
Anchovies tend to have a more intense flavor to them, which is part of the reason that anchovies are used more frequently in recipes. Anchovies have a slightly salty taste and their flavor will stand out more among the other ingredients.
Sardines, however, are often used as appetizers instead of anchovies. This is all a matter of taste, mind you, as both fish can be used in various recipes in different ways. Generally, anchovies are used as toppings, whereas sardines are a part of main meals themselves.
Health Benefits of Anchovies and SardinesBefore we go over the argument of which is better for you, let’s look at the health benefits of both sardines and anchovies. On the whole, both types of fish are good for heart, bones, skin & hair, and more.
Sardines have a larger amount of omega-3s than anchovies. These fatty acids are good for you in numerous ways. They can help reduce cholesterol. They are very good for heart health as they can help artery blockage and prevent heart disease.
Studies have also suggested that omega-3s may be very good for the health of your brain as they could protect against memory loss and even Alzheimer’s. The results of these studies have been mixed, however, and experts agree that more research is needed.
Sardines are also fairly high in iron, which can help the oxygen-rich blood circulate more oxygen, which in turn can help prevent you from getting a cold or getting exhausted.
Sardines are also a great source of zinc and iodine, which can both help with brain functions and other benefits, including proper eyesight. Zinc can improve your mood and studies have shown that it may even help people lose weight.
Sardines are also a source of the omega-3 fatty acid. These acids are present in fish eggs, but they are much more concentrated in the fleshy inside than in the skin. These acids are very good for the health of your heart, bones, nails, and hair – features that you will want to take advantage of if you have them.
Llancopene is also an extremely powerful antioxidant, which means it attacks the cancer-causing cells and prevents them from doing damage to your body. It is also a potent anti-inflammatory, which is good news if you are suffering from arthritis, mild to severe. It may also decrease the risk of heart attacks and strokes.
Common sense approaches say that the omega-3 fatty acids contained in sardines and anchovies are much more healthy than the omega-3s in flounder and sole. They are richer in omega-3s than anchovies, and much easier to get your hands on if you don’t live near a fishmonger.
Fresh sardines cost around six dollars a pound, and canned ones cost around ten dollars a pound. In Alaska, it is so rare that up to two employees of the fish department at the grocery store are needed just to get the freshest fish for the customer… so the employees get paid little and the fish gets eaten by the customer.
Sardines are the most popular fish made into sushi, and the most popular among the native inhabitants of the Alaskan coast. They have very small eyes, and round shape with a somewhat crinkled shape. They amount about three inches dainthen, and are very colorful.
You can buy them fresh, canned or frozen, and they are great not only for grilled parties, but also for raw parties and the backyard barbeque. Should you have never tried sardines, you are missing out as they are one of the most delicious foods you will ever eat. Enjoy!
Ingredients
8 ½ pound sardines
3 3-ounce packages reduced fat sour cream
3 3-ounce packages reduced fat mayonnaise
1 ½ teaspoons dried parsley
IniHave your fish or fish cooked
Arty vegetables and cabbage, peeled and chopped
1 16-ounce can whole tomatoes
1 16-ounce can tomato sauce
1 teaspoon Worcestershire sauce
pinch salt
Directions
Put the couscous and chickpeas in a bowl.
