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If you grew up in a Malaysian household, you've probably been sent to the kedai runcit with instructions like "Buy sardine. But the nice one ah… the besar fish."
Which led to the age-old question many of us never asked out loud like, "Umm… are sardines and mackerel the same thing or not??"
Let's settle this once and for all.
Okay first, what exactly is a sardine?
Sardines are basically the smol bois of the fish world.
- Usually smaller, maxing out at around 20cm-ish.
- Often found in big schools (group projects but make it fish).
- They belong to the Clupeidae family, same gang as herrings.
- And yes, "sardine" isn't even one single fish species. It's a name we give to multiple small oily fish.
It has soft, delicate flesh, a slightly salty taste, and is full of bones that are usually soft enough to just… eat. Calcium boost, yay.
And mackerel? Why does it sound more atas?
Ah yes. The more muscular cousin.
Mackerels are part of the Scombridae family. Some can grow pretty big, like got gym membership kind of big.
- Compared to sardines, mackerels have firmer meat, a richer taste, and more of that distinct "fishy" aroma.
- Common ones in Malaysia include the Indian mackerel (ikan kembung) and chub mackerel.
- You've probably eaten it fried at a mamak or seen it flaked into curry.
But why do canned sardines sometimes taste like mackerel?
You're not imagining things.
Canned "sardines" aren't always true sardines. In fact, in Malaysia, some brands actually use mackerel or other fish and still slap the word "sardine" on the label because of rules.
Or more accurately, international trade naming standards.
According to food labelling rules, the fish inside should technically be stated in the ingredients list. So you might be buying mackerel-in-tomato-sauce that's just… cosplaying as sardines.
Image for illustration purposes only.
Image via @NgaKorMing (X)Nutritional stuff — is one better than the other?
Depends on what your body's craving.
| Sardine 🐟 | Mackerel 🐠 | |
|---|---|---|
| Omega-3 | High | Also high (maybe even higher!) |
| Bones | Edible, great for calcium | Usually removed |
| Taste | Milder, less fishy | Stronger, oilier |
| Texture | Soft and flaky | Firmer, meatier |
If you're looking for heart health + brain gains, both are solid. But mackerel tends to have a bit more omega-3 per gram.
It's basically the gym bro of the fish world; nutritious, thick, and proud of it.
TL;DR
Sardines = small, soft, slightly salty bois
Mackerels = larger, oilier, strong-tasting fish with muscle
So no, they're not the same. And now you know. Next time someone says, "Eh same only lah", you can confidently respond with:
"Bro, that's like saying ikan bilis and salmon same because both are fish. Please."
