Setup pie like this and your good to go. They each contain 10% magnesium, 25% phosphorus (50% for sardines! That brings us to the most pivotal difference: taste. Anchovies go on the pizza alone, nothing else (maybe onions). Maybe it’s because they’re both small or maybe it’s because they both come in tins—no matter what the reason, people mix up anchovies and sardines all the time. The bottom line in the anchovies vs. sardines debate is that they both win. A nchovies and sardines are two different fish species, from two different fish families. Bestrooi met wat kaas en bak de pizza's in circa 15 minuten gaar en lichtbruin. Dit hoeft niet te rijzen, de bereidingstijd is dan 20 minuten. Let us count the ways: 1. Gebruik in plaats van brooddeeg kant-en-klaar pizzadeeg. ), 15% zinc, and 75% selenium Which Fish Wins? Sardines vs Anchovies — let’s take a look. The thing about anchovies is they have a really strong smell. Sardines, however are known to be a mellower choice when it comes to tinned fish options. Vervang de sardines door tonijn of zalm uit blik. Anchovies’ ties to pizza, though, go back to the beginning. ... Anchovies pack a powerful, salty punch, so they’re a great addition to pizza and other savory dishes that are in need of some intense flavor. But here’s the thing: They’re completely different and they’re absolutely not interchangeable. Sardines vs. Anchovies. You can't do that with anchovies; the smell will permeate the whole pizza. If you don't like olives, it's no big deal: you just get a pizza with no olives on half. Sardines vs. AnchoviesJust how different are sardines and anchovies? Because they’re dried in salt during the aforementioned curing process, anchovies have a far more intense flavor—one that’s resulted in their notoriously polarizing reputation, especially when it comes to pizza toppings. People don’t put other kinds of fish on pizza, even sardines. 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