Canned sardines and anchovies, once overlooked, are now gaining popularity due to the growing number of higher-quality brands and an elevated interest in canned foods.

While both are rich in omega-3s and protein, anchovies have a much higher sodium content compared to sardines, making sodium levels the primary distinction between the two.

In fact, anchovies contain about 150% of the recommended daily serving of sodium per serving while sardines only contain 21% of the recommended daily serving.

Canned anchovies have intense saltiness and break down easily, making them ideal for enhancing flavors in dishes like pasta sauces and salads — but with moderate salt usage.

On the other hand, canned sardines offer a milder flavor because of their lower sodium content, rendering them versatile for diverse culinary uses like salads, pasta, or sandwiches.