Sardines are one of the most nutrient-dense and sustainable seafoods available, packed with omega-3 fatty acids, calcium (from the edible bones), vitamin D, and lean protein. Canned sardines in particular are a pantry powerhouse — ready to eat, shelf-stable, inexpensive, and remarkably versatile. They're eaten on toast with mustard and hot sauce, tossed through pasta, layered on salads, served alongside pickles and crackers, and used as a bold flavoring ingredient in Mediterranean and Iberian cooking.
Despite their nutritional reputation, sardines have a strong, assertive flavor that not everyone enjoys. Their oily richness and distinctively "fishy" character can be polarizing. You might need a substitute because you simply don't have any on hand, because your recipe's audience includes sardine-skeptics, or because you're looking for a less intense option for a particular dish. The substitutes below range from nearly identical canned fish to milder alternatives that tone down the bold character.
When substituting sardines, think about the role they're playing in the dish. In a pasta or spread where sardines are a central flavoring, you need something with a similar intensity. In a salad or grain bowl where they're one of many components, a milder fish like tuna or salmon works fine.
■Best Substitutes for Sardines
These substitutes work across canned sardines' most common applications — toast, pasta, salads, and Mediterranean dishes.
| Substitute | Flavor / Texture Match | Swap Ratio |
|---|---|---|
| Canned Mackerel | Very close — oily, bold, flavorful; larger flakes than sardines | 1:1 by weight |
| Canned Herring | Similar brininess and richness; slightly firmer; excellent on crackers | 1:1 by weight |
| Canned Anchovies | Smaller, much saltier, more intense; use sparingly | 1 anchovy fillet per 1–2 sardines |
| Canned Tuna | Milder, drier flavor; much less oily; more neutral | 1:1 by weight |
| Canned Salmon | Milder and meatier than sardines; richer than tuna; pink flesh | 1:1 by weight |
■How to Choose the Right Substitute
For the closest flavor and texture match to sardines, canned mackerel is the best choice. Like sardines, mackerel is a small, oily fish with a rich, assertive flavor and tender, flaky texture. It's often available in the same canned form — in olive oil, tomato sauce, or brine — and can be used identically in recipes. Mackerel has a slightly more pronounced flavor than sardines, so if your dish calls for a large quantity, you might add slightly less than the recipe specifies and taste as you go. It's excellent on toast, in pasta with capers and olives, and in grain bowls with pickled vegetables.
Canned herring is another excellent choice for people who enjoy bold fish flavor. It's particularly good on crackers and rye bread with cream cheese or mustard — a traditional Scandinavian pairing that works beautifully as a sardine-on-toast substitute. Kippers (smoked herring) have an even more intense flavor and can be used in smaller quantities. For pasta dishes, herring in tomato sauce is a good sardine alternative that adds richness and depth.
For recipes where sardines are one component among many — a Niçoise-style salad, a Mediterranean grain bowl, a panzanella — canned tuna or salmon provides the same protein and seafood presence with a much milder flavor. Tuna is the most neutral option and won't overwhelm other ingredients. Salmon has more richness and a more distinctive flavor than tuna, sitting roughly between sardines and tuna in terms of intensity. Both work well when the other ingredients in the dish are carrying most of the flavor.
■Frequently Asked Questions
Is canned mackerel healthier than sardines? Both are nutritional powerhouses. Sardines have a slight edge in calcium (due to the edible bones), but mackerel is slightly higher in omega-3 fatty acids. Both are excellent sources of protein, vitamin D, and B vitamins. Either is a strong choice from a nutritional standpoint.
Can I use anchovies instead of sardines in pasta? Yes, but use them very sparingly — anchovies are much saltier and more intense than sardines. Where a recipe calls for two sardines, try one anchovy fillet and taste before adding more. Anchovies work best dissolved into olive oil with garlic as a sauce base; they're not ideal for dishes where you want recognizable pieces of fish.
What's a good substitute for sardines on toast? Canned mackerel is the closest equivalent. Drain it well, flake it over toast, and add the same toppings you'd use with sardines — mustard, hot sauce, lemon, capers, sliced red onion, or fresh herbs. Smoked herring (kippers) is another excellent option that adds extra smokiness.
Can I use fresh fish instead of canned sardines? Fresh sardines are wonderful — they're commonly grilled, baked, or pan-fried whole, and they have a milder flavor than canned. If your recipe calls for canned sardines in a sauce or pasta, fresh sardines need to be cooked down considerably. Fresh mackerel or herring would be the most analogous fresh-fish substitute for canned sardine recipes.
Why do sardines have bones and should I eat them? Canned sardines are packed with their soft, edible bones intact. These bones are an excellent source of calcium — one of the reasons sardines are so nutritious. The bones soften completely during the canning process and are barely noticeable in texture. Most canned mackerel and herring also contain edible bones.
See also: Food Substitutes Guide | Best Canned Tuna Substitutes | Best Anchovies Substitutes