Sardinha

Citron, CC BY-SA 3.0, via Wikimedia Commons

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.

Culinary substitutes

Mackerel

Both are small, oily, strongly flavored fish with similar nutritional profiles — mackerel is larger and meatier, sardines are smaller and typically grilled or canned.