Is sardines and mackerel the same?
Not only are sardines packed with omega-3 fatty acids, but they are also a good source of vitamin D, calcium and B12. Sardines are extremely low in contaminates such as mercury and PCBs. Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae.
The terms "sardine" and "pilchard" are not precise, and what is meant depends on the region. The United Kingdom's Sea Fish Industry Authority, for example, classifies sardines as young pilchards. One criterion suggests fish shorter in length than 15 cm (6 in) are sardines, and larger fish are pilchards.
- Health Risks of Eating Sardines. A quick, convenient way to meet your oily fish quota without having to cook is to grab a canned variety, such as sardines. While these are healthy options, there is a chance you could overdo it and eat too many sardines, which could pose a few problems.
- Often thought of as one and the same, anchovies and sardines actually come from two different families. But they do share some traits -- both are small, silvery fish that are available fresh, preserved, and canned.
- Choosing and Eating Sardines. Choosing canned sardines is fairly simple. Sardines can be eaten straight from the can as an easily portable snack. They're also popular as a salad topping, or smeared with a little homemade mayonnaise, mustard, or hot sauce.
When they're young and small, these fish are called sardines. Both herring and sardines are very good for us because they provide high levels of heart-healthy omega-3 fatty acids, essential fats that also play an important role in normal brain development and function.
- The herring fish belongs to the same family as sardines. There are large amounts of important nutrients found in pickled herring, including omega-3 fatty acids, vitamin D and selenium. The nutrients in pickled herring are important in fighting and preventing heart disease, as well as certain kinds of cancers.
- The fish is rich in nutrients and fat and, when kept in a barrel of salt, it can be eaten all winter. Of course, it meant the fish tasted very salty. Dutch raw herring is still eaten with raw onions. In Amsterdam it is typical to eat herring not only with raw onions, but to also add gherkins.
- Canned sardines. Sardines are canned in many different ways. At the cannery, the fish are washed, their heads are removed, and the fish are then smoked or cooked, either by deep-frying or by steam-cooking, after which they are dried. Fish sizes vary by species.
Herring (species name Clupea harengus harengus or Clupea harengus pallasii) is a common type of fish eaten around the world that belongs to the family called Clupeidae. Specific types of herrings include sardines and shads, which are abundant in both the Atlantic and Pacific Oceans.
- Unlike many other fish, true herring have soft fins that lack spines, although some have pointed scales that form a saw-toothed "keel" running along the belly. Silvery scales, however, are of no help during attacks from above.
- Sardines are at the bottom of the aquatic food chain, feeding solely on plankton. As a result, they do not concentrate as much heavy metals like mercury and other contaminants found in most fish.
- Adult cod are active hunters, feeding on sand eels, whiting, haddock, small cod, squid, crabs, lobsters, mussels, worms, mackerel, and molluscs. In the Baltic Sea the most important species are Atlantic cod, herring, and sprat.
Updated: 3rd October 2019