My experiences with anchovies and sardines are very limited. Besides their presence on a Caesar salad, I’ll admit it, I never gave anchovies much of a thought. Same with sardines, which I associate with my mom who loved them on buttered saltine crackers as a special snack. So, when I was sent a few cans of Wild Planet’s anchovies and sardines to try, I was eager to explore new ways to enjoy them. If you’re in the same, um, boat, as I am about inexperience with anchovies and sardines, these four recipes, which I handpicked for Real Food Traveler readers, will help you get to know them in really delicious ways. Thank you, Wild Planet, for sharing the recipes.  

Get these four recipes that use anchovies and sardines on Pinterest. Photos courtesy Wild Planet. Graphic by RealFoodTraveler.

I was already a fan of Wild Planet’s products because of their beliefs and practices centered around saving our oceans and the gifts of our oceans, seafood through sustainable practices. You can read about how the company got started and how they do what they do, as well as their product offerings, here on their website. They have a lot of wonderful recipes on their site for anchovies, sardines, tuna and other products, so go look around.

Hungry for more? Get two Wild Planet Albacore Tuna recipes.

Interesting facts about sardines:

They are very nutritious with a mild flavor and firm but flake-able texture.
They have EPA and DHA Omeg-3s, iron, potassium, vitamins B12 and D plus protein.
Depending on the kind you buy from Wild Planet, they either have their skin and bones but are scale-free or come skinless, boneless, and hand-filleted.
With their salty taste, sardines go well with salads, vegetables, pasta, tacos, and avocados, plus crackers and crisp breads.

Wild Planet Mediterranean Seafood Antipasto Platter

Makes 4-6

Ingredients (all of the options here are available through the Wild Planet website):
6-8 large green or red leaf lettuce leaves
– OR –
1 (4.5oz) jar Wild Planet Albacore Wild Tuna Fillets
–OR–
1 jar (6.7oz) Skipjack Wild Tuna in Pure Olive Oil
–OR–
1 can (5oz) Skipjack Wild Tuna
–OR–
1 can (5oz) Albacore Wild Tuna
–OR–1 can (4.4oz) Wild Planet Wild Sardines in Extra Virgin Olive Oil

1 can (4.4oz) Wild Planet Wild Sardines in Extra Virgin Olive Oil with Lemon
1/4 cup pitted Kalamata olives
1 jar marinated artichoke hearts, drained
1/2 cup marinated mushrooms
2 roasted red pepper halves, sliced into 1/4″ wide strips
4 large pieces grilled eggplant, cut into 1″ strips
4 large pieces grilled zucchini and/or yellow squash, cut into 1″ strips
1 small fennel bulb, sliced thin
1 cup small fresh mozzarella balls
1 cup cherry tomatoes, halved
1/4 cup fresh basil leaves, torn into small pieces
1/4 cup capers, drained
Olive oil and red wine or balsamic vinegar, for serving

Directions:

Arrange lettuce leaves on a large serving platter.
Remove tuna from jar or can and retain liquid.
Gently break apart tuna into bite size pieces and arrange on one of the lettuce leaves, drizzle liquid from jar or can over tuna.
Remove sardines from can, retaining olive oil.
Gently break apart into bite size pieces and arrange alongside tuna on platter.
Drizzle olive oil from can over sardines.
Continuing around the platter, arrange olives, artichoke hearts, mushrooms, roasted peppers, eggplant, zucchini and/or yellow squash, fennel, mozzarella balls and tomatoes.
Scatter basil and capers over all.
Serve with oil and vinegar alongside.

Mediterranean Seafood Antipasto Platter. Photo courtesy Wild Planet.

Wild Planet Sardine Greek Salad

Makes 3-4 servings

Ingredients:
3 Roma tomatoes, chopped into bite-size pieces
1/2 cucumber, chopped into 1/2 inch pieces
1/4 cup thinly sliced red onion
1/3 cup pitted Kalamata olives
1/3 cup crumbled feta cheese
2 TBS olive oil
2 TBS red wine vinegar
1 tsp dried oregano
Freshly ground black pepper, to taste
1 can Wild Planet Wild Sardines Skinless & Boneless Fillets in Extra Virgin Olive Oil, drained

Directions:
In a large bowl, mix together the tomatoes, cucumber, red onion, Kalamata olives, feta cheese, olive oil, red wine vinegar, dried oregano and freshly ground black pepper.
Add the Wild Planet Wild Sardines Skinless & Boneless Fillets in Extra Virgin Olive Oil and lightly toss before serving.

Sardine Greek Salad. Photo courtesy Wild Planet.

Interesting facts about Anchovies:

They are smaller than sardines and have soft bones. They’re a good source of iron, zinc, niacin, protein, calcium and Omega-3s.
Saltier than sardines, and with a fishier taste, used in moderation, they offer an “umami” element to salad dressings, pasta sauces, salads, and more. I mixed one in with a batch of vinaigrette salad dressing and it virtually dissolved, leaving just a subtle, delicious flavor. I also mashed one in with garlic and onion, rosemary, and thyme I was sauteeing in a skillet, adding pasta water and toasted pinon nuts to make an easy pasta sauce.

Anchovy and Egg Chimichurri Potato Salad

Makes 3

Ingredients:
1 pound baby potatoes
2 eggs
1 tsp salt (for water)
1/2 cup fresh flat-leaf parsley, plus extra for topping
1/2 cup fresh cilantro
1 clove garlic, finely minced
1/4 tsp red pepper flakes, plus extra for topping
Juice of half a lemon
1/4 cup olive oil
1 TBS red wine vinegar
Salt and pepper, to taste
1 (4.4oz) can Wild Planet Wild White Anchovies in EVOO, drained

Directions:
Wash potatoes, cut into halves and then place into a saucepan and cover with cold water. Bring to a boil and then reduce heat to a low simmer. Leave pan uncovered and cook for about 10 minutes or until potatoes are cooked through when tested with a fork. Drain potatoes and let cool.

Fill another saucepan with cold water and bring to a boil. Place eggs and salt into the boiling water and cook for 7-8 minutes. Promptly remove eggs from boiling water and place into a cold-water bath to stop the cooking process.

Place parsley, cilantro, garlic, red pepper flakes, lemon juice, olive oil, red wine vinegar, salt, and pepper into a blender or small food processor. Pulse ingredients until somewhat smooth but maintaining the texture of finely chopped herbs.

Place the cooled potato halves into a bowl. Pour chimichurri sauce over potatoes to taste and gently toss together. Peel and quarter the boiled eggs. Place eggs and White Anchovies on top of potato mixture. Sprinkle additional chopped parsley and red pepper flakes before serving.

Anchovy and Egg Chimichurri Potato Salad. Photo courtesy Wild Planet.

Pan-Fried Anchovies

Makes 2

Ingredients:
1/4 cup flour
1 tsp chili powder
1/4 tsp black pepper
1 (4.4oz) can Wild Planet Wild White Anchovies in Water, drained
2 TBS olive oil
Flaked sea salt to taste
Lemon wedges

Directions:
In small bowl, mix together flour, chili powder and black pepper.
Dredge White Anchovies in flour mixture and set aside.
Place medium sized pan on high heat and heat olive oil.
Reduce heat to medium and carefully place dredged White Anchovies into hot oil, frying until golden brown on one side, about 1 minute.
Turn White Anchovies over and cook on opposite side until golden brown.
Remove from the pan, sprinkle with sea salt to taste, and serve with lemon wedges.

Serve over salad greens, with brown rice and steamed spinach, or with an aioli dipping sauce.

Pan-Fried Anchovies. Photo courtesy Wild Planet.