Anchovy Filet
Anchovy fillets are small, oily fish known for their intense umami flavor. They are available year-round, with peak season varying by region. Anchovies are a staple in Mediterranean cuisine, particularly Italian, as well as in Southeast Asian dishes. They are often used to add depth to sauces, dressings, and as a pizza topping. Anchovies can be found salt-cured, oil-packed, or fresh.
Anchovy Filet Synonyms
- Anchois
- acciughe
- boquerones
How to Choose Anchovy Filet
When selecting anchovies, look for fillets that are intact and have a uniform color. Avoid any that appear discolored or mushy. For salted anchovies, ensure there is no crystallization or signs of drying out. In oil-packed varieties, the oil should be clear, not cloudy. For anchovy paste, check for freshness and avoid any separation in the tube. Always inspect the packaging for any signs of damage or bloating, which can indicate spoilage.
Cooking/Prep Tips for Anchovy Filet
Anchovy filets are a potent flavor enhancer known for their umami and salty taste, which can add depth to a variety of dishes. When using anchovies, it's important to consider their strong flavor; a little goes a long way. They can be used whole, chopped, or mashed into a paste. Anchovies dissolve easily when cooked, making them a secret ingredient in many sauces and dressings. To mitigate their saltiness, anchovies can be rinsed under cold water or soaked in milk for about 30 minutes before use. Additionally, storing anchovies properly is key; keep them in oil and refrigerated to maintain their quality.
Shelf Life of Anchovy Filet
Salted anchovies should be rinsed to remove excess salt and then stored in the refrigerator, submerged in oil, where they can last for several months. Oil-packed anchovies should be kept in their original oil in a sealed container in the refrigerator and used within two months. Once opened, anchovy paste should be refrigerated and used within six months for best quality. Dried anchovies should be stored in a cool, dry place and can last for several months if kept away from moisture.
Recommended Brands for Anchovy Filet
anchovy paste: Amore
dried anchovies: Roland
salted anchovies: Agostino Recca
oil-packed anchovies: Ortiz
Cooking Techniques for Anchovy Filet
Baking: Anchovies can be layered on top of flatbreads or pizzas before baking, adding a punch of flavor to these dishes. They should be added sparingly due to their intense taste.
Grilling: Grilled anchovy filets can be a delicious appetizer or snack. Marinate them in olive oil, garlic, and lemon juice before grilling over high heat for just a few minutes until they are crispy.
Dissolving into Sauces: Anchovies can be gently heated until they dissolve into a sauce, imparting a rich, savory flavor without a fishy taste. This technique is often used in classic Italian pasta sauces like puttanesca.
Popular Anchovy Filet Recipes
- Caesar Salad Dressing
- Spaghetti alla Puttanesca
- Anchovy Butter
Anchovy Filet 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
Anchovy filets pair well with ingredients that can stand up to their bold flavor. They complement tomatoes, olives, capers, garlic, and fresh herbs like parsley and basil. Anchovies are also often paired with citrus, such as lemon, to cut through their saltiness. They work well with robust greens like kale or romaine lettuce, and can be used to enhance the flavor of meats, especially lamb.
Allergen Information
Anchovies are a common allergen, particularly for those with fish allergies. Cross-contamination should be avoided, and individuals with fish allergies should be cautious when consuming products that may contain anchovies as a hidden ingredient.
Recipes with Anchovy Filet
