Small fish Calories

Generally, yes. Small fish such as sardines and anchovies tend to accumulate less mercury than large, long-lived predatory fish because they are lower in the food chain.

Remove the head and innards, then rinse the small fish briefly under cold water and pat it dry. With anchovies, the head often comes away with the innards; drying helps them brown instead of steaming.

Keep small fish dry and handle them gently. Cook them in a hot pan or on a lined baking tray, turning only once if needed; crowding the pan traps moisture and makes delicate fish more likely to break.

Keep raw small fish refrigerated and cook it within one to two days. Store it covered in the coldest part of the fridge, with its juices contained so they cannot drip onto other foods.

Yes. Clean and dry small fish, portion them, and seal them in an airtight freezer-safe package. Thaw them in the refrigerator and cook them promptly; do not refreeze fish that has already been thawed.

Anchovies are generally smaller and slimmer than sardines and often have a more pronounced savory taste. Both are small oily fish, but their size, flavor, and common preparations differ; anchovies are often used in sauces, while sardines are often grilled.

Raw small fish can carry parasites or harmful bacteria, so it is safer to cook it thoroughly. Curing it with lemon juice does not reliably eliminate these risks.

Fresh small fish should smell mild and clean, have firm flesh and clear, bright eyes, and show no sour or ammonia-like odor. A strong smell or mushy texture is a reason not to buy or eat it.

Small fish pair well with lemon, a crisp salad, and roasted or steamed vegetables. For a more traditional Mediterranean-style plate, serve them with greens and bread or potatoes.