For many people, canned fish is an easy solution when meals need to be quick. Consumers often choose tuna, but other types of fish are receiving increasing attention, writes WP abcZdrowie.
According to a 2025 study published in Frontiers in Nutrition, anchovies contain a high amount of protein and healthy fats.
The protein content ranges from approximately 17.65% to 20.24%, while the fat content varies between 5.29% and 14.51%.
It is particularly the fat that is of interest, as it contains important nutrients.
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Lower risk
Small fish have an advantage when it comes to harmful substances. They have shorter lifespans and are lower in the food chain, meaning they accumulate less mercury.
The U.S. Food and Drug Administration (FDA) places these fish in the “Best Choices” category, which includes fish with lower mercury levels.
This makes them a safer option for people who eat fish frequently.
A healthy alternative
Omega-3 fatty acids such as EPA and DHA are important for the heart and brain.
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A 2024 review in the Future Journal of Pharmaceutical Sciences highlights fatty marine fish as an important source of these nutrients.
At the same time, canned fish is easy to use in cooking and requires no preparation.
The key point is that tuna is not necessarily the best choice.
According to the research, anchovies are a healthy alternative with strong nutritional value and lower mercury content.
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However, they may contain high levels of salt, which should be taken into consideration.
Sources: WP abcZdrowie, Frontiers in Nutrition, Future Journal of Pharmaceutical Sciences, and the FDA.
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