Cookbook | Recipes | Ingredients | Basic foodstuffs | Seafood | Fish

The anchovies are a family (Engraulidae) of small oily fish found worldwide. They are an important food in various cuisines, known for their strong umami flavor when processed.

Characteristics edit

Fresh anchovies are silvery and small—about 5–10 inches long.[1] The flesh is moist, plump, and mild in flavor, with many small pinbones.[2][3]

When processed, usually by curing or fermenting, anchovies develop a strong savory flavor.[3] After processing, they are often available canned, dried, in paste, or as fish sauce.

Selection and storage edit

Selection of fresh anchovies is much like any other finned fish. It should be shiny, most, and firm, with no fishy smell. Cured anchovies should still be meaty, with a very savory flavor—over-cured anchovies tend to get a metallic flavor and grainy texture.[2]

Fresh anchovies should be kept refrigerated. Tinned anchovies should be refrigerated after opening.

Use edit

Fresh anchovies can be fried.[4] They can also be lightly pickled, such as in Spanish boquerones en vinagre.[1]

Cured anchovies are a key ingredient in various condiments, such as Worcestershire sauce, fish sauce, and anchovy paste.[3] These are used to add a savory and salty umami flavor to foods.[5] and common as a pizza topping.

Dried anchovies may be used to make stock or broth.

Recipes edit

References edit

  1. a b "What Are Anchovies and How Do You Use Them?". The Spruce Eats. Retrieved 2023-12-01.
  2. a b "The Best Anchovy Fillets, According to Our Taste Test". Serious Eats. Retrieved 2023-12-01.
  3. a b c America, Culinary Institute of; Ainsworth, Mark (2009-02-04). Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization. Cengage Learning. ISBN 978-1-4354-0036-8.
  4. The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
  5. Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.