Sardines And Anchovies: Shopping and Prep Tips

A few minutes of care when shopping makes sardines and anchovies much easier. The aim is to keep things simple and reliable. Below, we walk through sardines and anchovies step by step.

What to look for

In practice, sardines and anchovies are small, silvery fish with bold flavor. Although they are often associated with cans and jars, both are also available fresh in some markets, and each offers rewarding possibilities for adventurous cooks.

None of this needs to be exact; thickness and stove heat vary, so trust the visual cues.

Questions to ask

Worth keeping in mind: fresh sardines are rich and meaty, with a pronounced flavor that is milder than many expect. Grilling or broiling them whole is a classic preparation, especially in Mediterranean cooking. Brush them with olive oil, season with salt, and cook over high heat for a few minutes per side until the skin blisters. Lemon and fresh herbs are all they need.

Getting it home cold

In practice, cleaning fresh sardines is simple. Rub away the scales under running water, cut off the heads, and pull out the innards. The backbone can be removed by opening the fish flat and lifting it out, which makes them easier to eat, although small bones are soft and edible when cooked.

Storing it

In practice, canned sardines are a pantry staple. They come packed in oil, water, or sauces such as tomato or mustard. They can be eaten on crackers or toast, tossed into pasta, or added to salads. Quality varies, and many cooks prefer sardines packed in olive oil for their texture and flavor.

Prepping it

Anchovies are most commonly sold salted or packed in oil. Their intense, savory flavor makes them a powerful seasoning. Melted into olive oil, they dissolve and provide depth to sauces, dressings, and braises without tasting fishy. They are essential to Caesar dressing, puttanesca sauce, and many Mediterranean dishes.

Small details like salting a few minutes ahead make a visible difference.

Ready to cook

More often than not, fresh anchovies, when available, can be fried, marinated in vinegar, or grilled. White anchovies cured in vinegar and oil have a milder flavor and firm texture, perfect for appetizers. Once opened, oil-packed anchovies should be kept covered with oil and refrigerated, where they last for several weeks.

Fresh, well-stored seafood does most of the work for you.

Practical tips

A few simple things tend to help:

• Thaw frozen seafood slowly in the fridge overnight.
• Keep seafood in the coldest part of the fridge, ideally on ice.
• Cook seafood within a day or two of buying it.
• Pat fish dry before it goes in the pan.

The bottom line

Keep it simple, watch the cues, and do not rush the prep. Take it one dish at a time. Each one teaches you how your own stove and pan behave.