While sardines are silvery fish, mackerel have a green-blue top of their body with several dark stripes, and they have a light coloring on the bottom. These are the main differences between these fish, but they're not the only ones.
Sardines and mackerel are seriously rich in omega-3s. A four-ounce can of sardines packs about 900 milligrams of them, while a 15-ounce can of mackerel has a whopping 4,815 milligrams.
sardine, any of certain food fishes of the herring family, Clupeidae, especially members of the genera Sardina, Sardinops, and Sardinella; the name sardine can also refer to the common herring (Clupea harengus) and to other small herrings or herringlike fishes when canned in oil.
mackerel, any of a number of swift-moving, streamlined food and sport fishes found in temperate and tropical seas around the world, allied to tunas in the family Scombridae (order Perciformes).
The term sardine covers a wide variety of small fish. The ones caught off the Coas of Maine and referred to as Main sardines are really small, soft -boned herring.
Mackerel have two dorsal fins and two anal fins, but many sardines have a single dorsal fin and anal fins. While sardines are silvery fish, mackerel have a green-blue top of their body with several dark stripes, and they have a light coloring on the bottom.
Sardines are a type of small, oily fish that contain a lot of important nutrients. Both fresh and canned sardines have health benefits, including helping to fight inflammation and supporting the health of your heart, bones, and immune system.
AUSTRALIAN SARDINES are strong flavoured oily fish similar to Mackerel.
A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family.
Australian sardines are found in temperate waters between Rockhampton in Queensland to Shark Bay in Western Australia, including northern Tasmania on the continental shelf in depths between 100-400 metres.
Sardines Benefits
Adding sardines to a balanced diet can help improve blood vessel function, ease inflammation, and more. A Harvard study found that consuming just one to two servings of sardines every week provides enough omega-3 fatty acids to reduce your chances of heart disease by more than one-third.
Sardines are purely a saltwater fish, while anchovies have some freshwater varieties and those that live in brackish water. Sardines are actually more closely related to herring in the fish world and can sometimes be referred to as herring or sprat.
The tiny, inexpensive sardine is making it onto many lists of superfoods and for good reason. It packs more omega-3s (1,950 mg!) per 3-ounce serving than salmon, tuna, or just about any other food; it's also one of the very, very few foods that's naturally high in vitamin D.
Still, tuna is high in protein, omega-3 fatty acids, and Vitamins B and A. This fish is also a good source of iron, phosphorous, and selenium. Sardines do not have a lot of mercury in them, so they're healthier in that regard. They mostly survive on plankton.
“You can't go wrong with sardines,” says Zumpano. “They're a wonderful source of omega-3 fatty acids, they're caught in the wild and they're cheap.” Sardines provide 2 grams of heart-healthy omega-3s per 3 ounce serving, which is one of the highest levels of omega-3 and the lowest levels of mercury of any fish.
Oily fish are fish that contain at least 10% fat, most of which are the healthier omega-3 oils. In Australia, the oiliest fish include: canned salmon and sardines, some varieties of canned tuna, salmon, gemfish, blue-eye trevalla, blue mackerel, oysters and arrow squid.
Worst: King Mackerel
But king mackerel -- especially ones caught in the Pacific Ocean -- are high in mercury. Doctors say young children and women who are pregnant or nursing should avoid them completely.
People with high cholesterol should avoid any fish high in saturated fat and calories. Shrimps, trout, mackerel, tuna, and swordfish are some fishes you should avoid eating.
Linked to lower blood pressure among males, mackerel is rich in protein and doesn't contain nearly as many calories as chicken or beef. It is also high in omega-3 and omega-6 fatty acids, more so than just about any other common fish. Its low risk of overfishing and minimal mercury levels make it an ideal healthy food.
In Australia, blue mackerel are found mainly in southern, temperate and subtropical waters between southern Queensland and Western Australia. Blue mackerel are also found throughout the Pacific Ocean, Northern Indian Ocean and Red Sea.
The most common fish and chips fish after basa in Australia is New Zealand hoki. More hoki is caught in New Zealand each year than Australia's total annual fish catchment. “Hoki can be a good fish, though,” said Hodges. “It's absolutely great eating for fish and chips.”
Sardines are high in protein, rich in omega-3 fatty acids (associated with heart health benefits), and filled with certain important vitamins (especially D and B12) and minerals (such as calcium). However, sardines packed in oil are high in sodium and cholesterol, so daily consumption of them is not advisable.
Water-packed sardines just won't have the same rich flavor and can taste a bit water-logged. Oil, however, locks in the fish's flavor and keeps each sardine super-moist. Opt for olive oil, rather than other oils, as its savory characteristics really complement the sardines.
A study places salmon, sardines and anchovies among the most beneficial types of fish due to their high protein content. Grilled, boiled or steamed, fish is nutritionally far more highly recommended than meat. In fact, there's little that can trump it.