What significant nutritional downside is primarily associated with traditionally processed anchovies compared to sardines?
Answer
Very high sodium content resulting from salt curing
The most significant potential downside when choosing anchovies is their sodium load. Anchovies are traditionally processed by curing them in salt, a method essential for drawing out moisture and developing their intense, savory, umami flavor profile. This processing method means that even a small serving of anchovies can dramatically spike an individual's sodium intake, which requires careful monitoring for those concerned about blood pressure or cardiovascular strain. Sardines, conversely, have variable sodium levels that can be very low if they are packed in water without added salt.
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