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Substituting Sardines for Anchovies?

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I know this might be a horrible idea, but I have a can of skinless/boneless oil-packed sardines for anchovies. The recipe specifies "oil-packed" anchovies, though I assume this kind is still salt-cured.

I (theoretically) know the flavors are not the same. I have to confess I have never eaten either type of fish because they have always freaked me out. I bought the tin of sardines 6 months ago after reading how healthy they were on another chowhound thread. I really should use them.

The recipe, incidentally, is for a Leek Sauce (You cook leeks in chicken broth and then blend it with the anchovies, capers, and some balsamic. Supposed to be a good topping for steamed foods.

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  1. That first line should read "that I want to sub for anchovies" ...

    1. When you cook the anchovies in the sauce there is no discernible "fishy" flavor. It leaves a wonderful flavor where you don't notice the fishiness. Sardines are not a real good substitute. They do last for a long time and are great with crackers, hot sauce and mustard. That's just my preference though.

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      1. re: Chazz27

        I often make a rendition of the Sicilian dish Pasta con Sarde If available I use fresh fennel or fennel seed,raisins ,capers ,onions , tomato paste and either fresh sardines or canned .Its traditionally served with Percatelli http://siciliancookingplus.com/pasta/... serve with toasted bread crumbs

      2. I use both sardines and anchovies, and this does not make sense to me at all. Eat the sardines in a sandwich, then go out to get a jar of anchovy fillets like these:

        http://www.digregoriofoods.com/store/...