Summary: Canned sardines are one of those products that seem simple until you study them: then you discover there's a huge difference between a can of supermarket sprats and a quality artisanal preserve. At Bacalalo, we've been working with the best sea preserves at Barcelona's Mercat del Ninot since 1990, and sardines and sprats are among the products that generate the most questions. What's the difference between sardines and sprats? Does the oil really matter that much? Why do some cans cost €3 and others €20?
This guide answers all these questions and helps you make better choices the next time you pick a can.
Contents
Sardines vs. Sprats: The Difference That Matters
In the canned goods market, two designations often cause confusion:
Canned Sardines
Canned sardines are mature specimens of the species Sardina pilchardus, with a minimum size usually above 11 cm. They are larger pieces, with more fat (fat is flavor), a more pronounced taste, and a firmer texture.
Classic olive oil sardines—the ones eaten directly with bread—are usually of this caliber. They are the product that improves with age: a well-made can of sardines gets better with years of maturation, just like wine.
Canned Sprats
Sprats are smaller sardines, generally caught before full maturity. Their size is usually below 11 cm, although exact calibers vary by manufacturer.
Sprats have a more delicate texture and a milder flavor. They are perfect for tapas, for those who don't like the intense taste of adult sardines, and for preparations where the fish is part of an ensemble.
Sardine and Sprat Calibers
On artisanal preserve labels, you'll find references to caliber expressed as "number of pieces per kg":
| Designation | Pieces per kg | Approximate Size |
|---|---|---|
| Large Sardines | 10-20 per kg | 15-20 cm |
| Medium Sardines | 20-40 per kg | 11-15 cm |
| Sprats | 40-80 per kg | 7-11 cm |
| Small Sprats | 80-120 per kg | 5-7 cm |
Olive Oil vs. Sunflower Oil: Yes, It Matters a Lot
The covering liquid in which sardines or sprats are preserved is not a minor detail: it affects the flavor, texture, and nutritional quality of the final product.
Sardines in Extra Virgin Olive Oil
Olive oil imparts its own nuances to the fish during the maturation process in the can. The result is a more complex product, with a more rounded and profound flavor. Furthermore, olive oil becomes an ingredient in itself: perfectly suitable for dressing a salad or dipping bread.
The extra virgin olive oil in canned sardines also acts as a vehicle for the fish's omega-3s: the fat from the olive and the fish nutritionally complement each other.
Sardines in Sunflower Oil
Sunflower oil is neutral. It doesn't contribute its own flavor, which makes sense if the goal is to let the fish shine without interference. However, sunflower oil is more prone to oxidation, which can affect the sardine's flavor after months of preservation.
Good quality artisanal sprats in sunflower oil are perfectly valid, but they lack the depth of those prepared in olive oil.
Other Coverings
- Escabeche: sardines marinated in an acidic liquid (vinegar, lemon) with spices. A very different flavor from sardines in oil, more vibrant and refreshing.
- Tomato sauce: less common for sprats, more usual for large sardines.
- Olive oil with lemon or herbs: gourmet preparations that add flavorings to the oil.
Why Canned Sardines Improve with Age
One of the most fascinating characteristics of quality canned sardines and sprats is that they improve with age, which is unusual for food products.
During the first few months after canning, the sardines are in their "rawest" state. The fish, oil, and cooking juices have not yet fully integrated. The flavor may be more direct and less rounded.
After a year of maturation in the can, the flavors integrate, the texture becomes smoother, and the overall product gains complexity. The best artisanal canned sardines are usually recommended with a minimum of 2-3 years of maturation, and some "vintage" collections are sold after 10-15 years.
This is one of the main arguments for investing in artisanal preserves: they enhance the experience the longer you wait.
Canned Sprats and Sardines at Bacalalo: artisanal selection of the best preserves from the Spanish and Portuguese coasts. From Barcelona's Mercat del Ninot. View preserves in our store
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How to Read a Canned Sprat Label
A correct label tells you everything you need to know about the product:
What should appear:
- Product Name: "Sprats in extra virgin olive oil" — it must specify the oil
- Species: Sardina pilchardus (the European sardine). Other species like Sprattus sprattus (sprat) are cheaper and have a different flavor
- Catch Area: FAO 27 is the Northeast Atlantic (Galicia, Cantabrian Sea, Portugal). FAO 34 is the Central-East Atlantic (Morocco, Mauritania) — both are valid, but the flavor profile is distinct
- Caliber: number of pieces per kg
- Production Method: "artisanal" or "handcrafted" indicates a manual rather than industrial process
- Production Date or Batch: allows calculation of the product's maturation
Signs of quality:
- Extra virgin olive oil (not just "olive oil")
- Caught in the North Atlantic (Galicia, Cantabrian Sea)
- Caliber indicated on the label
- Artisanal production
Warning signs:
- "Vegetable oil" without specifying which kind
- No information on species or catch area
- No visible production date
The Best Origins for Canned Sardines
Galicia
Galicia is the heart of the Spanish canning industry and one of the best origins in the world for canned sardines. The Galician estuaries produce fatty and flavorful sardines thanks to the cold currents of the North Atlantic and abundant plankton. Brands like Jealsa, Conservas Ortiz (better known for its anchovies), Paco Lafuente, or artisanal preserves from O Grove or Cambados are benchmarks.
Cantabrian Sea
The Cantabrian Sea shares the quality of the Galician Atlantic with slight differences in profile. Cantabrian sardines are especially appreciated when combined with the canning technology of the Basque and Cantabrian regions.
Portugal
Portugal has a canning tradition as strong as Spain's, with its own visual and cultural identity (the illustrated Lisbon-style cans are iconic). Portuguese sardines caught off the Atlantic coast of Setúbal or the Algarve are excellent, with a lighter profile than Galician ones.
Morocco and Mauritania
80% of industrial market sardines come from the Central-East Atlantic (Morocco, Mauritania). They are not necessarily of worse quality, but the flavor profile is different: less fat, milder taste. They are the base for most supermarket brands.
Recipes with Canned Sprats
Sardine Toast with Butter and Pickles
The simplest and most perfect way to enjoy good sprats.
Ingredients (4 servings):- 1 can of sprats in olive oil (artisanal quality)
- Toasted rye or sourdough bread
- Good quality butter at room temperature
- Sliced gherkins
- Fresh chives or chervil
- Toast the bread until it's crispy but not too dark
- Spread a generous layer of butter
- Place 2-3 sprats on top
- Add thinly sliced gherkins
- Finish with fresh herbs and a drizzle of the oil from the can
The oil from the can is liquid gold: never throw it away.
Sardine Salad with Roasted Pepper and Egg
A complete dish where sprats act as the main protein.
Ingredients (4 people):- 2 cans of sprats in olive oil
- 4 roasted red peppers (or quality canned)
- 4 hard-boiled eggs
- Black olives
- Sliced red onion
- Olive oil, Jerez vinegar, salt
- Arrange the roasted peppers in strips on a platter
- Add the quartered hard-boiled eggs, olives, and onion
- Place the sprats on top
- Dress with the oil from the can + a splash of Jerez vinegar
- Serve with crusty bread
Pasta with Sardines, Garlic, and Chili
A quick pasta with an intense, Mediterranean flavor.
Ingredients (4 people):- 2 cans of sprats in olive oil
- 400 g spaghetti or linguine
- 4 sliced garlic cloves
- 1-2 dried chilies
- Fresh parsley
- Lemon
- Cook pasta al dente
- In a large pan, heat the oil from the cans with garlic and chili over low heat
- When the garlic starts to brown, add the sprats and flake them lightly
- Incorporate the pasta with a little of the cooking water
- Sauté for 2 minutes. Serve with parsley and lemon zest
Sardine Fritters
A crispy tapa that transforms sprats into a festive bite.
Ingredients (20-25 fritters):- 2 cans of sprats in olive oil, drained
- 150 g flour
- 1 teaspoon baking powder
- 150 ml cold sparkling water
- 1 egg
- Salt, pepper, parsley
- Oil for frying
- Mix flour, baking powder, egg, and sparkling water until a smooth batter is obtained
- Add the flaked sprats and parsley
- Fry spoonfuls of batter in hot oil (180°C) until golden brown
- Drain on paper. Serve with aioli or lemon mayonnaise
Frequently Asked Questions About Canned Sardines
1. What is the difference between sardines and sprats in a can?
The size. Sprats are smaller specimens (less than 11 cm) and more delicate; sardines are adult specimens (more than 11 cm), fattier, and have a more intense flavor.2. Do canned sardines improve with age?
Yes. Quality artisanal sardines in olive oil improve with maturation: after a year, the flavors integrate and the texture softens. Some brands market "vintage" sardines aged 5-10 years.3. Are canned sardines healthy?
Very much so. They are rich in omega-3s, high-quality protein, vitamin D, B12, calcium (in the bones, which are completely edible), and iodine. They are one of the most nutritious canned fish.4. Can I eat the bones of canned sardines?
Yes, and it is recommended. The bones of canned sardines are completely softened by the sterilization process. They are an excellent source of calcium.5. Is the oil from canned sardines usable?
Absolutely. The oil from a good can of sardines in olive oil collects all the fish juices during maturation. It's perfect for dressing, dipping bread, or using in sauces.6. Why do some sprats cost €2 and others €15?
Because of the quality of the fish, the origin, the production process (artisanal vs. industrial), the oil used, and the maturation. Price differences reflect real differences in the product.7. How long does an unopened can of sardines last?
Most preserves have a shelf life of 4-5 years. However, a well-made preserve in olive oil can remain in perfect condition for 10-15 years or more in a cool, dark place.8. How long does an opened can of sardines last?
Once opened, transfer the contents to an airtight glass container and refrigerate. Consume within 2-3 days.9. Is Cantabrian sardine better than Moroccan sardine?
Not necessarily "better," but different. North Atlantic sardines (Galicia, Cantabrian Sea, Portugal) have more fat and a more intense flavor. Moroccan sardines are milder. It depends on personal preference.10. Are sprats in escabeche the same as in oil?
No. Escabeche is an acidic preparation (vinegar, spices) that gives a completely different flavor. Sardines in escabeche are more vibrant and acidic; those in oil are smoother and more unctuous.Conclusion
The difference between an industrial sprat and an artisanal one is the same as between a table wine and a designation of origin wine: the same base product, but worlds apart in quality and experience.
At Bacalalo, we select canned sardines and sprats with the same criteria we apply to all our products: controlled origin, artisanal production, and quality noticeable from the first bite. We have been in Barcelona's Mercat del Ninot since 1990 and have first-hand knowledge of the producers.
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