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No. Anchovies and sardines are different fish, though both belong to the order Clupeiformes. They differ in family and genus, and “sardine” can also be used as a broad commercial label that sometimes includes anchovies. For people choosing fish to eat, the biggest practical differences are species, preparation, flavor, and the nutrition information on the package.
How are anchovies and sardines different fish?
Consider two examples identified by NOAA Fisheries: the northern anchovy (Engraulis mordax) belongs to family Engraulidae and genus Engraulis; the Pacific sardine (Sardinops sagax caerulea) belongs to family Clupeidae and genus Sardinops. Both are in the order Clupeiformes, but they are not the same species or family.
| Fish example | Scientific name | Family | Genus |
|---|---|---|---|
| Northern anchovy | Engraulis mordax | Engraulidae | Engraulis |
| Pacific sardine | Sardinops sagax caerulea | Clupeidae | Sardinops |
These are examples, not a complete list of every fish called an anchovy or sardine. Common names cover multiple species, so the name alone does not establish the exact fish in a particular product.
Why are anchovies sometimes called sardines?
The overlap is in commercial food naming, not biological classification. The Codex standard for canned sardines and sardine-type products covers a range of species, including fish in the genera Sardina, Sardinops and Sardinella, as well as herring and sprat. Its list also includes several anchovies: Engraulis anchoita, E. mordax and E. ringens. That broad product standard does not make anchovies and sardines the same fish. Check the species named on the package when that distinction matters.
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Do anchovies taste saltier than sardines?
Often, especially when comparing cured or canned anchovies with sardines, but preparation matters. NOAA describes canned or salted northern anchovies as having a pronounced, salty tang. Fresh anchovies are richer but more subtle, with a soft texture; canned anchovy meat is firmer. Oil-packed anchovies are blush red because they have been salt-cured.
Pacific sardines vary with size and preparation. NOAA describes small fresh sardines as delicate and larger ones as fuller and oilier, but milder than anchovies. Fresh sardines are soft, while canned sardines are firm. Curing, packing liquid, and species can all change the taste and texture.
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Which is healthier: anchovies or sardines?
Neither is automatically healthier for everyone. Both can provide protein and useful nutrients, but a direct comparison depends on species, product form, serving size, packing medium, and what matters to your diet. NOAA Fisheries reports these values per 100 g for its named species-page entries:
| Per 100 g | Northern anchovy | Pacific sardine |
|---|---|---|
| Calories | 131 | 217 |
| Protein | 20.35 g | 24.58 g |
| Total fat | 4.84 g | 12.37 g |
| Saturated fatty acids | 1.282 g | 2.791 g |
| Sodium | 104 mg | 918 mg |
These are species-page figures, not a controlled comparison of equivalent cans or servings. They should not be read as proof that all sardines contain more sodium than all anchovies. For a pantry purchase, compare the actual labels using the same serving size, and check the ingredients, salt-curing, and packing medium.
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NOAA identifies calcium, iron, niacin, phosphorus, and selenium among nutrients in anchovies. For Pacific sardines, it identifies selenium and vitamin B12 as very good sources, and calcium, niacin, phosphorus, and omega-3 fatty acids as good sources. These foods can contribute nutrients to a varied diet; the figures do not establish that one is universally better or support claims that either treats or prevents disease.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Are anchovies and sardines low in mercury?
FDA/EPA lists both anchovies and sardines as “Best Choices,” its lower-mercury category. Lower mercury does not mean mercury-free: FDA says nearly all fish and shellfish contain at least trace amounts of methylmercury.
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For people who are or might become pregnant or breastfeeding, FDA/EPA advises 2 to 3 servings a week from Best Choices, using a four-ounce serving as the basis, as part of a healthy eating pattern. The advice also encourages children to eat fish in smaller, age-appropriate portions. Use the current FDA/EPA fish advice and chart for specific child portions and individual circumstances.
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What should you check on a package?
- Species: Read the species name when listed; a common name such as “sardine” may refer to a broader product category.
- Serving size: Compare nutrition values at the same serving size rather than assuming per-can figures are comparable.
- Sodium and ingredients: Check the label, particularly for salt-cured products.
- Packing medium: Oil, water, or another packing liquid can affect the product’s nutrition and eating experience.
- Your priority: Consider whether you are choosing for flavor, protein, particular nutrients, or a dietary sodium limit.
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon at the time of purchase will apply.
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