These tiny fish have a lot of nutritional value, but there are certain differences between them.

Anchovies and sardines are tiny fish that pack a lot of flavor and nutrition into every bite. There is a lot to love about sardines and anchovies, and there are nuances that make each fish worth trying.

The publication Real simple writes that anchovies and sardines have completely different taste characteristics

Sardines are larger and tend to have a mild, buttery flavor, while their smaller anchovies are usually much saltier and have a strong umami flavor that adds a savory note to pasta sauces and other dishes.

Additionally, anchovies and sardines are often packaged differently.

In most cases, anchovies and sardines are canned or stored in jars, although if you want to try them fresh, you’ll likely find fresh sardines but not fresh anchovies.

Sardines are usually preserved whole in olive oil, heads and skins removed, while anchovies are usually peeled, sliced ​​and preserved in salt and oil. Anchovies are even ground into a paste.

When purchasing canned sardines and anchovies, make sure they are in olive oil, and look for producers who source fish from sustainable sources to reduce stress on the ocean ecosystem.

Anchovies and sardines have similar beneficial properties. Because they are fatty fish, they contain many of the same nutrients – omega-3 fatty acids, calcium, iron and, of course, plenty of protein.

Both sardines and anchovies are excellent additions to seafood snacks, and both anchovies and sardines can be served on toast. These fish are also great for salads, sandwiches and pizza.

Anchovies, with their strong and salty flavor, play a supporting role in dishes, while sardines tend to be the star of the dish.

Previously, wrote that experts named the seven most healthy fish.