5 Best Sardine Substitutes for Any Recipe

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Pick a sardine substitute by matching briny-salty taste and oily flake texture; use the listed ratio and adjust with acid or salt if needed.

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Prep Time 5

Cook Time 0

Total Time 5

Servings: 1 batch

Course: Substitutes

Best Matches

1:1 Canned mackerel (in brine or water), drained Closest oily-flake vibe; drain well to reduce extra brine.
1:1 Canned anchovies (packed in oil), rinsed and chopped Most intense salty-fishy; rinse to soften and prevent over-salting.

Good Alternatives

1:1 Canned tuna (preferably in oil), drained Easy swap for sandwiches/pasta; oil adds richness but can be less flaky.
1:1 Canned herring (in brine), drained Similar briny bite; great when you want a pronounced salty note.

Emergency Swaps

¾:1 Smoked salmon (store-bought), flaked Richer and smoky; use a bit less to avoid overpowering delicate dishes.

Find your recipe’s goal: salty brine (use anchovies/herring), oily richness (use mackerel/tuna), or smoky depth (use smoked salmon).
Start with the listed ratio; drain any very wet-packed fish before adding.
If your substitute tastes sharper/saltier than sardines, rinse chopped anchovies and reduce added salt in the recipe.
If it tastes flatter, add a small pinch of salt or a tiny squeeze of lemon/vinegar to mimic sardine’s bright edge.
Fold in gently at the end for sandwiches or quick sauces to keep a sardine-like bite.

For salty swaps: if the substitute is packed in brine or is anchovy-heavy, adjust added salt downward.
For texture: draining and chopping helps mimic sardine flake size.

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