Sardines vs Anchovies
The food patterns would be much healthy when there are protein sources like sardines and anchovies. However, there are only few among us who would know how to differentiate those healthy and delicious fishes. Sardines and anchovies are both oily fishes with a very close resemblance. Hence, a thorough understanding is required to differentiate these two types. Their morphological features along with the distribution and commercial uses could be useful to understand the existing differences between them.
Sardines
Sardines are small fishes of the Family: Clupeidae, which are related to the herrings. One of their main importance is that the oiliness of skin. It is interesting to know the reason to name these fishes as sardine; they were once abundant during the early 15th century in the Mediterranean island called Sardinia from where they came.
Sardines are very important for the energy flow through the marine ecosystems as they provide food sources for salmons; thus, they have a sound impact on the global economy. Sardines are popular among people as well for the great richness in nutrients. It has been discovered that these nutrients are capable of aiding to the cardiovascular health of humans.
Apart from their nutritional importance, morphological features of sardines would be important to consider; they have a large, conspicuous mouth with a protruded snout. Their body sizes usually do not reach more than 15 centimetres. They can be found in the Mediterranean and temperate seas (both Southern and Northern). Additionally, these oily and dark coloured fishes are abundant in the intertidal zone as well as in estuaries. According to some of the evaluations, there are five genera with 21 species of sardines, and most of those are commercially significant.
Anchovies
Anchovies are Clupeiformes fishes of the Family: Engraulidae. They have a small body that can measure from 2 – 40 centimetres. The body shape is more towards being slender than broad or stout. These saltwater foraging fishes are composed of 144 species described under 17 genera. Anchovies are commonly distributed in the Indian, Pacific, and Atlantic oceans, where the primary production is high with tropical climates. The brackish waters with muddy bottoms and some of the Mediterranean seas have healthy populations of anchovies.
Anchovies are silver coloured and beautiful creatures of the ocean. In addition, they have green and blue colourations on their skin and the sliver stripe along the lateral line blazes gracefully in the water. The nutritional value of anchovies is very high with the presence of omega-3 acids. However, only about six species of anchovies have been commercialised around the world. Nevertheless, almost all the anchovy species are great food sources for the large fishes, marine birds, and marine mammals.
What is the difference between Sardines and Anchovies?
• Sardines can be smaller than anchovies.
• Sardines are mostly found in temperate waters while anchovies are mainly found in warm waters.
• The taxonomic diversity is much higher among anchovies than in sardines.
• Most of the sardine species are commercially yielded, but only few species of anchovies are commercially significant.
• Sardines usually have a dark coloured body while anchovies have a bluish green body with a blazing silver stripe.
• Anchovies have a pointed snout with large mouth, while sardines have a protruded snout with a gaping mouth.