Out of canned sardines? Here are the best alternatives, depending on what you're cooking
Tuesday 13 October 2026 10:00 - Adèle Peyches
Before replacing the sardine, consider what it adds to the dish
Canned sardines have several qualities: tender flesh, a fairly strong flavor, and—when packed in oil—a texture that breaks apart very easily. This is what makes them versatile enough to go from a sandwich to a salad or a pasta dish with ease.
To find a good substitute, ask yourself what you’re looking for. For rillettes, you need flesh that blends easily. For a salad, it’s better to have pieces that hold their shape a bit. In pasta dishes, you mainly want a fish that can flavor the sauce without drying out.
So there isn’t just one ideal substitute: it all depends on how you plan to use it.
To find a good substitute, ask yourself what you’re looking for. For rillettes, you need flesh that blends easily. For a salad, it’s better to have pieces that hold their shape a bit. In pasta dishes, you mainly want a fish that can flavor the sauce without drying out.
So there isn’t just one ideal substitute: it all depends on how you plan to use it.
Mackerel, often the easiest substitute
If you like the bold flavor of sardines, canned mackerel is probably the first can you should check out. Its flesh is tender, fairly fatty, and flavorful enough to work well in the same types of recipes.
It works great in rillettes with fresh cheese and lemon, on toast, in a potato salad, or flaked into pasta. A pre-seasoned can can even provide part of the sauce.
Mackerel, along with sardines, salmon, and herring, is one of the fatty fish listed by ANSES. The agency especially recommends varying the types of fish you eat.
It works great in rillettes with fresh cheese and lemon, on toast, in a potato salad, or flaked into pasta. A pre-seasoned can can even provide part of the sauce.
Mackerel, along with sardines, salmon, and herring, is one of the fatty fish listed by ANSES. The agency especially recommends varying the types of fish you eat.
Herring, salmon, and trout: three options we sometimes overlook
Herring is a great choice when you're looking for a fish with some character. It pairs very well with potatoes, onions, mustard sauce, or a mixed salad.
Canned salmon and trout offer a milder flavor. They’re handy for spreads, savory cakes, salads, or sandwiches. With a little lemon, herbs, and cream cheese, you can easily make a creamy dish.
These alternatives are useful if you’re cooking for people who find sardines or mackerel too strong.
Canned salmon and trout offer a milder flavor. They’re handy for spreads, savory cakes, salads, or sandwiches. With a little lemon, herbs, and cream cheese, you can easily make a creamy dish.
These alternatives are useful if you’re cooking for people who find sardines or mackerel too strong.
Anchovies are not a one-to-one substitute for canned sardines
Anchovies can save a pasta dish, a open-faced sandwich, or a sauce, but they should be considered a highly concentrated seasoning rather than an equal-quantity substitute. Their flavor is more intense, and they are often much saltier.
Just a few fillets are enough to add character to a tomato sauce, roasted vegetables, or garlic pasta. If the recipe already contains olives, capers, or cheese, it’s best to taste it before adding salt.
Just a few fillets are enough to add character to a tomato sauce, roasted vegetables, or garlic pasta. If the recipe already contains olives, capers, or cheese, it’s best to taste it before adding salt.
What about tuna? Yes, but not as a blanket substitute
Canned tuna is, of course, very convenient. It has a long shelf life, is widely enjoyed, and works well in salads, pasta dishes, rillettes, or sandwiches. However, it’s best to alternate it with other types of fish rather than replacing all sardines with tuna.
In its report published in 2025,ANSES notes that exposure to methylmercury warrants particular caution with certain predatory fish, including tuna. For pregnant or breastfeeding women and children under 3 years of age, the agency specifically recommends limiting consumption.
For the rest of the population, the message isn’t to avoid tuna altogether: the simplest approach is to vary the types of fish you eat. Mackerel today, herring or sardines another time, and then perhaps some tuna.
In its report published in 2025,ANSES notes that exposure to methylmercury warrants particular caution with certain predatory fish, including tuna. For pregnant or breastfeeding women and children under 3 years of age, the agency specifically recommends limiting consumption.
For the rest of the population, the message isn’t to avoid tuna altogether: the simplest approach is to vary the types of fish you eat. Mackerel today, herring or sardines another time, and then perhaps some tuna.
Which option should you choose for your pasta, salads, or open-faced sandwiches?
For rillettes, start with mackerel. Salmon or trout work very well if you’re looking for something milder. Tuna is also an option, but its drier flesh often calls for a little more cream cheese or oil.
For pasta, mackerel is excellent with lemon, tomato, garlic, or olives. Just a few anchovies can be enough to flavor the entire sauce. Tuna also works well, best added toward the end of cooking.
In a salad, herring and mackerel are perfect with potatoes or vegetables. Salmon and trout work well in rice or pasta salads. For open-faced sandwiches, almost anything goes: mashed mackerel, trout, salmon, or a few anchovies.
For pasta, mackerel is excellent with lemon, tomato, garlic, or olives. Just a few anchovies can be enough to flavor the entire sauce. Tuna also works well, best added toward the end of cooking.
In a salad, herring and mackerel are perfect with potatoes or vegetables. Salmon and trout work well in rice or pasta salads. For open-faced sandwiches, almost anything goes: mashed mackerel, trout, salmon, or a few anchovies.
Which option should you choose for your pasta, salads, or open-faced sandwiches?
For rillettes, start with mackerel. Salmon or trout work very well if you’re looking for something milder. Tuna is also an option, but its drier flesh often calls for a little more cream cheese or oil.
For pasta, mackerel is excellent with lemon, tomato, garlic, or olives. Just a few anchovies can be enough to flavor the entire sauce. Tuna also works well, added toward the end of cooking.
In a salad, herring and mackerel are perfect with potatoes or vegetables. Salmon and trout work well in rice or pasta salads. For open-faced sandwiches, almost anything goes: flaked mackerel, trout, salmon, or a few anchovies.
For pasta, mackerel is excellent with lemon, tomato, garlic, or olives. Just a few anchovies can be enough to flavor the entire sauce. Tuna also works well, added toward the end of cooking.
In a salad, herring and mackerel are perfect with potatoes or vegetables. Salmon and trout work well in rice or pasta salads. For open-faced sandwiches, almost anything goes: flaked mackerel, trout, salmon, or a few anchovies.
An item being out of stock doesn't necessarily mean there's a shortage
A product may be out of stock for many reasons: more irregular supply, catch volumes, the size of the available fish, a cannery’s choices, or a retailer’s policies. Seeing fewer sardines in one store doesn’t necessarily mean they’re disappearing everywhere.
There’s no need to stock up on dozens of cans. Instead, this is a chance to check out the other canned goods on the shelf: a salad originally planned with sardines can easily be made with mackerel or herring, while a spread works very well with trout or salmon.
There’s no need to stock up on dozens of cans. Instead, this is a chance to check out the other canned goods on the shelf: a salad originally planned with sardines can easily be made with mackerel or herring, while a spread works very well with trout or salmon.
An item being out of stock on the shelf doesn't necessarily mean there's a shortage
A product may be out of stock for many reasons: more irregular supply, catch volumes, the size of available fish, a cannery’s decisions, or a retailer’s policies. Seeing fewer sardines in one store doesn’t necessarily mean they’re disappearing everywhere.
There’s no need to stock up on dozens of cans. Instead, this is a chance to check out the other canned goods on the shelf: a salad originally planned with sardines can easily be made with mackerel or herring, while a spread works very well with trout or salmon.
There’s no need to stock up on dozens of cans. Instead, this is a chance to check out the other canned goods on the shelf: a salad originally planned with sardines can easily be made with mackerel or herring, while a spread works very well with trout or salmon.
Four Ptitchef recipes to add variety to your fish dishes
If you're looking to branch out a little from the usual canned sardines, here are four Ptitchef ideas that show you how to easily use mackerel or tuna in everyday recipes.
Mackerel and cream cheese samosas
Are you also unsure how to cook mackerel? Aside from simply placing it on a plate with vegetables and rice... today we suggest serving it as an appetizer in samosas! Combined with cream cheese and sun-dried tomatoes, your guests will be delighted!...
Mediterranean rice salad: tuna, olive, sun-dried tomatoes and lemon
Let's make a rice salad : add some tuna, sun-dried tomatoes and olives to add a Mediterranean touch to it !
Four Ptitchef Recipes for Variety in Your Fish Dishes
If you're looking to branch out a little from the usual canned sardines, here are four Ptitchef ideas that show you how to easily incorporate mackerel or tuna into everyday recipes.
Mackerel and cream cheese samosas
Are you also unsure how to cook mackerel? Aside from simply placing it on a plate with vegetables and rice... today we suggest serving it as an appetizer in samosas! Combined with cream cheese and sun-dried tomatoes, your guests will be delighted!...
Mediterranean rice salad: tuna, olive, sun-dried tomatoes and lemon
Let's make a rice salad : add some tuna, sun-dried tomatoes and olives to add a Mediterranean touch to it !
Adèle PeychesEditorial manager who just can't wait for winter to enjoy fondue! Passionate about gastronomy and always on the lookout for new culinary gems, I first studied law before returning to my first love: the taste of good products and the joy of sharing around the table :)
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