Anchovies

Anchovies are small, salty fish that play a significant role in various cuisines, particularly in Mediterranean and Southeast Asian cooking. They are available fresh during the spring and fall but are more commonly encountered preserved in oil, salt, or as a paste. Anchovies are used to add depth and umami to dishes, featuring prominently in sauces like Worcestershire, Caesar dressing, and in toppings like pizza or puttanesca sauce.

Anchovies Synonyms

Anchois
Acciughe
Boquerones

Anchovies Substitutes

Different Forms/Types of Anchovies

Fresh

Anchovies are often sold fresh in markets, particularly in the Mediterranean region. Fresh anchovies should have bright eyes, shiny skin, and should smell like the sea, not fishy.

Paste

Anchovy paste is made from ground anchovies and can be used to add flavor without the texture of whole or filleted anchovies.

Canned

Most commonly found in grocery stores, canned anchovies are salt-cured and packed in oil or salt. They're excellent for adding depth to dishes.

Jarred

Similar to canned, but often of higher quality, jarred anchovies can be preserved in oil or salt.

Salted

Salt-packed anchovies are a traditional form, where the fish are layered with sea salt and require rinsing and filleting before use.

Marinated

These anchovies have been pickled in vinegar and then packed in oil with herbs, offering a milder flavor.

Oil-Packed Fillets

These are anchovy fillets that have been filleted, cured, and packed in oil, ready to be used straight from the package.

How to Choose Anchovies

For fresh anchovies, look for those with a firm texture, bright eyes, and a clean smell. When selecting canned or jarred anchovies, opt for brands that use high-quality olive oil and have a minimal list of ingredients. Check the packaging for any signs of bulging or damage, which could indicate spoilage.

Cooking/Prep Tips for Anchovies

Anchovies are small, oily fish that pack a pungent, salty flavor, making them a powerful ingredient in many dishes. For intermediate and expert home cooks, it's important to balance their intense flavor without overwhelming other components in a dish. When using canned or jarred anchovies, they can be rinsed under cold water to remove excess salt or filleted if they come whole. If working with salt-packed anchovies, be sure to soak and then fillet them. Anchovies dissolve easily when cooked, making them excellent for adding depth to sauces and dressings. For a more pronounced anchovy flavor, add them at the end of the cooking process or use them raw in recipes.

Shelf Life of Anchovies

Fresh anchovies should be cooked within a day of purchase or stored in the refrigerator for no more than two days. For canned or jarred anchovies, store unopened containers in a cool, dry place. Once opened, transfer the remaining anchovies and their oil to a sealed container and refrigerate; use within two months for best quality. Salted anchovies can be stored for several months in a cool, dark place; once opened, keep them submerged in salt, covered, and refrigerated. Anchovy paste should be kept refrigerated and used by the expiration date on the tube.

Recommended Brands for Anchovies

anchovy paste: Amore and Cento

canned anchovies: Agostino Recca, Ortiz, and King Oscar

jarred anchovies: Roland Foods and Scalia

salted anchovies: Agostino Recca

Cooking Techniques for Anchovies

Anchovy Butter: Combine anchovies with softened butter, either by mashing or blending, to create a compound butter that's excellent for cooking or as a spread for bread.

Dissolving into Sauces: Anchovies can be gently melted into olive oil over low heat, creating a savory base for pasta sauces like puttanesca or dressings for Caesar salad.

Topping and Garnishing: Use anchovies as a topping for pizzas, salads, or toasts to add a burst of umami. Their savory quality enhances the overall flavor profile of these dishes.

Popular Anchovies Recipes

Spaghetti alla Puttanesca
Caesar Salad
Anchovy Butter on Toast with Radishes

Anchovies Nutritional Information (100g)

fat: 9.7 g
fiber: 0 g
sugar: 0 g
protein: 28.9 g
calories: 210 kcal
carbohydrates: 0 g

Flavor Combinations

Anchovies pair well with ingredients that can stand up to their robust flavor. They complement fresh herbs like parsley and basil, as well as garlic, capers, and olives. Acidic components like lemon juice or vinegar help to cut through the richness of anchovies, while tomatoes offer a sweet counterbalance. Anchovies are also traditionally paired with crusty bread or crackers to absorb their oil and temper their saltiness.

Allergen Information

Anchovies are a common allergen, particularly for individuals with a fish allergy. It is crucial for those with fish allergies to read labels carefully, as anchovies can be hidden ingredients in sauces and dressings.

Ingredient Comparisons

Anchovies vs Bottarga