What is the difference between shproty and sardines?

Shproty (шпроты) are small Baltic sprats — a close relative of the sardine — that are traditionally smoked over alder wood before being packed in oil. Sardines are larger, meatier, and are typically unsmoked, packed in oil, tomato, or mustard sauce. Both belong to the herring family, but shproty have a distinctly smoky, richer flavor that is central to Russian and Baltic party food culture.

Do I need to cook canned sardines or mackerel before eating?

No. Canned fish is fully cooked during the canning process and is safe to eat directly from the tin, at room temperature or chilled. You can warm it in a pan or fold it into a hot dish, but it is completely ready to eat as-is — which is exactly why it became such a staple of Soviet kitchens and modern busy households alike.

Can I eat the bones in canned sardines and mackerel?

Yes, and you should. The bones in canned fish soften completely during the heat-sterilization process and are virtually undetectable when eaten. They are also an excellent source of calcium — an added nutritional bonus on top of the protein and omega-3 fatty acids already in the fish.

How long does an opened can of sardines or mackerel keep in the refrigerator?

Once opened, transfer any unused fish along with its oil or sauce to a sealed container and refrigerate. It will keep safely for up to 2–3 days. For best flavor, consume it the same day — the fish is at its most tender and aromatic when freshly opened.

What are classic Russian pairings for canned fish?

The most traditional pairings are dark rye or Borodinsky bread, butter, fresh dill, thinly sliced cucumber, boiled eggs, pickled onions, and sour cream or mayonnaise-based sauces. For drinks, Russians classically serve canned fish zakuski alongside chilled vodka, beer, or kvass. A simple plate of canned sardines on buttered bread, garnished with dill and a wedge of lemon, is considered perfectly appropriate for even the most festive table.

Is canned mackerel high in mercury?

Atlantic mackerel and most small mackerel species used in canning are considered low in mercury, making them safe for regular consumption. They are short-lived, smaller fish that feed lower on the food chain — which is precisely why they accumulate far less mercury than larger predatory fish like tuna or swordfish. Always check that the tin specifies Atlantic mackerel or a similarly low-mercury species.

A Guide to Russian Canned Fish: Sardines, Mackerel, and How to Serve Them

Walk into any Russian or Eastern European grocery store and you will find an entire wall dedicated to canned fish. Tins of sardines in oil, fillets of mackerel in tomato sauce, and glass jars of smoky shproty (шпроты — smoked sprats in oil, the beloved Baltic delicacy) line the shelves with quiet authority. For Russian and post-Soviet households, these little cans are not an afterthought. They are a pantry staple, a party appetizer, a fast weeknight dinner, and a taste of home all at once. If you are new to this world, welcome — you are about to discover one of Eastern Europe's most underrated food traditions.

Why does canned fish hold such a special place in Russian culture?

Canned fish is central to Russian food culture because the Soviet state deliberately built it that way — and the flavors stuck around long after the USSR ended. Thursday was a special day in the Soviet Union — Fish Day, when all cafeterias in the country only sold fish dishes, and meat and poultry were off the menus entirely. Fish Day was invented by Anastas Mikoyan in 1932, who issued the order "On the introduction of Fish Day at public catering enterprises." To supply the nation, the 1930s marked the beginning of rapid development of the canning industry, with fish-canning plants built near capture sites to supply the whole country with tin cans of saury, salmon, sprat, and cod liver. Fifty-five new varieties of canned fish were produced even before World War II, and factories appeared like mushrooms after the rain. That is when recipes were developed that became classics — even today those recipes are used to produce canned saury, sardines, sprat, and cod liver. The result is a deeply ingrained pantry culture that Russian-Americans carry with them to this day.

What exactly are shproty, sardines, and mackerel — and how are they different?

These three fish often share shelf space but are quite distinct. Shproty (шпроты, also transliterated as shproti) are small Baltic sprats — a close relative of the sardine — that are smoked over alder wood and packed in oil. Both sprat fish and sardines are subspecies of the herring family; sprats are smaller than sardines and are most commonly prepared smoked. A huge part of Soviet canned food was dedicated specifically to fish: sprats in oil, gobies in tomato, and pink salmon in its own juice. Sardines, meanwhile, are larger and meatier, and are typically packed in sunflower oil, tomato sauce, or mustard. At the cannery, the fish are washed, their heads removed, then smoked or cooked by deep-frying or steam-cooking before being packed in olive, sunflower, or soybean oil, or in a tomato, chili, or mustard sauce. Mackerel (скумбрия — skumbriya) is the largest and richest-tasting of the three. Modern canning allows mackerel to be safely stored for long periods without refrigeration; fresh cleaned mackerel is first immersed in brine, then heat-sterilized at high temperatures to eliminate micro-organisms, creating a vacuum seal — meaning canned mackerel can be stored safely at room temperature for months or years.

Is canned fish actually good for you?

Yes — in fact, canned sardines and mackerel are among the most nutrient-dense foods you can keep in your pantry. A 92g can of sardines provides 22.6 grams of protein, 1.48 grams of omega-3, and 343% of the daily value for vitamin B12, along with high amounts of calcium, selenium, and vitamin D. Sardines offer big health benefits: a 3-ounce serving provides about 2 grams of omega-3 fatty acids, one of the highest amounts of any fish. Mackerel is equally impressive. A 3.5-ounce serving of mackerel packs 500% of the Daily Value for vitamin B12 and 133% for selenium. For shoppers focused on omega-3s, canned mackerel is often the standout, with many varieties providing very high amounts of EPA and DHA — the omega-3 fats most often linked to cardiovascular benefits — while sardines also provide excellent omega-3 levels, just often a bit less per serving. The bones in canned mackerel fillets are generally safe to consume, as they soften significantly during curing and are a good source of calcium. And for those worried about mercury: short-lived fish at the bottom of the marine food chain accumulate the least mercury and PCBs , making sardines and small mackerel among the safest fish to eat regularly. Systematic reviews published in 2024 and 2025 also suggest omega-3 may benefit cardiovascular health, with higher EPA and DHA levels in the blood potentially reducing inflammatory markers and adverse cardiovascular events.

How do Russians traditionally serve canned fish?

The Russian tradition of serving canned fish is simple, elegant, and social. Smoked sardines — also known as sprats or shproty in Russian — have long served as a festive appetizer on celebratory occasions, with champagne and smoked sardines on toast a classic choice for New Year's Eve celebrations. The most iconic Russian-style presentation is the open-faced buterbrod (бутерброд — an open sandwich): a slice of dark bread spread with butter, topped with a sardine or a sprat, and finished with a sliver of cucumber, a squeeze of lemon, and fresh dill. Sardines on dark rye toast with cream cheese and onions make a funkier version of a smoked salmon bagel, and topping them with pickled or marinated onions is particularly nice — you can also add roasted tomatoes, boiled eggs, gherkins, and olives.

Beyond the buterbrod, canned fish is a cornerstone of Russian zakuski (закуски — cold appetizer spreads served before the main meal). Mimosa salad, one of the most festive dishes in Russian cuisine, has canned fish, boiled eggs, grated cheese, onion, and mayonnaise as its main ingredients. This salad has been a regular on the festive menu since it appeared in the 1970s, traditionally made for New Year and International Women's Day. For a crowd-pleasing zakuski spread, open a tin of Atlantic Sardines in Oil, Riga Gold alongside some pickled vegetables and a pot of mustard — a spread that needs almost no preparation yet impresses every time.

What are the best ways to eat canned mackerel and sardines at home?

Canned fish is one of the most versatile pantry items you can own. It is already cooked, so you do not even need to heat it — canned fish can be served from the can or as an ingredient in a recipe. Here are the best approaches, from simplest to most involved:

Straight from the tin: Drain the liquid they come in, then add a drizzle of oil, a dollop of mayonnaise, hot sauce, or other seasonings — or put them into a salad.
On toast or crispbread: Layer sardines or mackerel onto crispbread with cream cheese, dill, and a pinch of black pepper. This is the quintessential Russian snack, ready in under two minutes.
As a pâté: Blend canned mackerel with a little cream cheese or butter, lemon juice, and black pepper for a quick, rich spread. Easy to make for a light lunch or snack, it can be served on toast or crackers.
In salads: If you have a favourite salad recipe, swap out the protein for sardines. Flaked mackerel works beautifully with boiled potatoes, spring onions, and a spoonful of mayonnaise for a classic Soviet-style fish salad.
In pasta or hot dishes: Combine canned fish into pasta dishes to pack in the protein. Toss mackerel with pasta, capers, and a little of the oil from the can for a pantry meal that comes together in 15 minutes.

Riga Gold smoked sprats are perfect for direct consumption as a cold appetizer served with fresh bread, mustard, olives, or pickled onions, but they also pair beautifully with salads, pasta, sandwiches, and tapas. Pair your fish spread with a glass of kvass for an authentically Eastern European experience.

What should you look for when buying Russian or Baltic canned fish?

Quality matters more than you might think. Omega-3 content tends to be better preserved when mackerel is packed in oil rather than spring water. Sardines in extra virgin olive oil are a clear winner for anti-inflammatory purposes — you get omega-3s from the fish and oleocanthal from the olive oil, a compound that works through the same pathways as ibuprofen. Look for tins labeled "mackerel fillets" or "mackerel," which typically contain boneless, skinless fillets, versus tins labeled "small mackerel," which often contain small fish with the skin and bones intact. For shproty, the Riga Gold brand has long been the gold standard of the genre. Made from freshly caught sprats from the cold waters of the Baltic Sea and processed immediately after harvest, the smoking is carried out exclusively using alder wood, which imparts a distinctive smoky character, rich aroma, and golden-bronze color. Their parent company, GAMMA-A, is the largest producer of canned fish in the Baltic States as well as the largest producer of sprat fish in the world.

Where can you find authentic Russian and Baltic canned fish in the US?

Finding high-quality Eastern European canned fish in American supermarkets can be hit-or-miss — but you do not have to hunt. At Gastronom USA, we stock an authentic selection of Russian and Baltic canned fish sourced from the same producers trusted by families across Eastern Europe for generations. A great place to start is the Atlantic Sardines in Oil, Riga Gold — ready to open and serve, whether you are putting together a New Year's zakuski spread or simply want a fast, nourishing lunch on dark rye. Explore our full meat and fish collection to find sardines, mackerel, sprats, and more, all delivered to your door.

Frequently Asked Questions

What is the difference between shproty and sardines?: Shproty (шпроты) are small Baltic sprats — a close relative of the sardine — that are traditionally smoked over alder wood before being packed in oil. Sardines are larger, meatier, and are typically unsmoked, packed in oil, tomato, or mustard sauce. Both belong to the herring family, but shproty have a distinctly smoky, richer flavor that is central to Russian and Baltic party food culture.
Do I need to cook canned sardines or mackerel before eating?: No. Canned fish is fully cooked during the canning process and is safe to eat directly from the tin, at room temperature or chilled. You can warm it in a pan or fold it into a hot dish, but it is completely ready to eat as-is — which is exactly why it became such a staple of Soviet kitchens and modern busy households alike.
Can I eat the bones in canned sardines and mackerel?: Yes, and you should. The bones in canned fish soften completely during the heat-sterilization process and are virtually undetectable when eaten. They are also an excellent source of calcium — an added nutritional bonus on top of the protein and omega-3 fatty acids already in the fish.
How long does an opened can of sardines or mackerel keep in the refrigerator?: Once opened, transfer any unused fish along with its oil or sauce to a sealed container and refrigerate. It will keep safely for up to 2–3 days. For best flavor, consume it the same day — the fish is at its most tender and aromatic when freshly opened.
What are classic Russian pairings for canned fish?: The most traditional pairings are dark rye or Borodinsky bread, butter, fresh dill, thinly sliced cucumber, boiled eggs, pickled onions, and sour cream or mayonnaise-based sauces. For drinks, Russians classically serve canned fish zakuski alongside chilled vodka, beer, or kvass. A simple plate of canned sardines on buttered bread, garnished with dill and a wedge of lemon, is considered perfectly appropriate for even the most festive table.
Is canned mackerel high in mercury?: Atlantic mackerel and most small mackerel species used in canning are considered low in mercury, making them safe for regular consumption. They are short-lived, smaller fish that feed lower on the food chain — which is precisely why they accumulate far less mercury than larger predatory fish like tuna or swordfish. Always check that the tin specifies Atlantic mackerel or a similarly low-mercury species.