Mackerel and Sardinha are different fish, but they're close enough in the kitchen to stand in for one another.
Scombridae
Atlantic mackerel is an oily, strongly flavored fish with iridescent blue-green skin and rich, dark flesh. It is affordable, nutritious, and sustainable. In Spain it is marinated in vinegar as escabeche. In France it is grilled or smoked. In the UK it is popular smoked or pan-fried. Its high fat content makes it ideal for smoking, grilling, and curing.
Full guide →Clupeidae
Sardines are small, oily fish that are enormously important in Mediterranean, Portuguese, and Latin American cuisines. Fresh sardines are grilled whole over open fires in Portugal and Spain, a summertime ritual. They are also extensively canned in oil, tomato sauce, or brine. Their strong, rich flavor and soft, edible bones make them a nutritional powerhouse.
Full guide →Both are small, oily, strongly flavored fish with similar nutritional profiles — mackerel is larger and meatier, sardines are smaller and typically grilled or canned.
| Country | Mackerel | Sardinha |
|---|---|---|
| 🇺🇸United States | Mackerel | Sardine |
| 🇬🇧United Kingdom | Mackerel | Sardine |
| 🇫🇷France | Maquereau | Sardine |
| 🇪🇸Spain | Caballa | Sardina |
| 🇦🇷Argentina | Caballa | Sardina |
| 🇲🇽Mexico | Macarela | Sardina |
| 🇵🇹Portugal | Cavala | Sardinha |
| 🇧🇷Brazil | Cavala | Sardinha |
| 🇮🇹Italy | Sgombro | Sardina |
| 🇩🇪Germany | Makrele | Sardine |
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