Anchovies are small, strongly flavoured sea fish, although some are found in fresh waters.
Anchovies are usually preserved in salt and oil and can be bought in cans or small bottles, in the supermarket.
As a result of the curing, the fish has a strong, salty taste. Fresh anchovies have a mild flavour.
Culinary Use of Anchovies
Anchovies are used to flavour pastas dishes, salad dressings, sauces and relishes. They are also used in appetizers and as a garnish. They can be used as a pizza topping-for flavour as well as garnish.
They are great with meat especially lamb.
They can also be used as an ingredient in sauces, dips, pastes and condiments for example Worcestershire sauce, Asian fish sauce and Patum Peperium.
They can also be used to make anchovy essence or anchovy butter or the famous tapenade, just to mention a few.
Nutrition facts per 15g of fillet is as follows
- Calories: 60
- Fats: 5g (saturated (0.5g), omega 6 (0.4g); Omega 3 (0.1g) monounsaturated (3.5g)
- Cholesterol: 8 milligram
- Sodium: 600 milligram;
- Carbohydrate 0 gram (Fibre 0g, sugar 0g)
- Protein: 2 gram:
- Vitamin A 0% ; Vitamin C 0%
- Iron 2%. RDA
- Calcium: 1%
Ingredients: Anchovy Fillets, Olive oil, Sea Salt
Experiment with these. You may be surprised at what you find. Secret ingredient in a few recipes.
I have been experimenting. They’re awesome!
I love anchovies. I love them on pizza but with baked beans on toast they are sublime.
I love making pasta sauce and other Italian dishes with anchovies. It’s amazing how the cooking process removes that horrible and fishy taste. Enjoy the rest of the evening.
Did you know that you can’t buy fresh anchovies unless you live near a fishing port because their high fat content means they go rancid very quickly 😀
Oh I didn’t know. They smell like hell but once the dish is ready-it tastes awesome!!! I always sneak them into the pot and nobody even realizes. They just eat!