Anchovy

Tiny, salty fillets that melt into deep savory umami

A flavor bomb in a tin — anchovies melt into a sauce or dressing, vanishing into pure savory depth. A little transforms a dish. Keep the tin cool; refrigerate once opened.

Anchovies are tiny, oily fish, most often cured in salt and packed in oil into the slim brown fillets that are one of cooking's great secret weapons. Cured anchovies aren't really 'fishy' on the plate — melted into hot oil or a sauce, they dissolve completely and disappear, leaving behind a deep, savory, umami backbone that makes Caesar dressing, puttanesca, tapenade, and countless braises taste richer without anyone naming the source. A couple of fillets are a seasoning, not a star. Fresh and white-marinated anchovies (boquerones) are a different, milder pleasure eaten as tapas. Salt is intrinsic, so season the rest of the dish lightly.

Measured in: g
Storage: Refrigerate

Allergens

Fish

Find it in

Canned Goods

Types & varieties

Oil-packed fillets

Ready to use; melt into sauces or drape on toast.

Salt-packed (whole)

The connoisseur's choice; rinse and fillet before use.

Anchovy paste

Tube of mashed anchovy for fast, measured umami.

Boquerones (white, marinated)

Fresh anchovies in vinegar and oil — mild tapas, eaten as is.

Colatura / fish sauce

Anchovy 'liquid umami' for seasoning.

How to choose

Salt-packed whole anchovies have the fullest flavor (rinse and fillet them yourself); good oil-packed fillets are the convenient everyday choice. Anchovy paste is handy when you want a measured dose without opening a tin. For tapas, buy white marinated boquerones, which are mild and vinegary rather than salty-cured.

How to store / food safety

Unopened tins and jars keep for a long time in the pantry. Once opened, keep the fillets submerged in oil, refrigerate, and use within a couple of weeks; salt-packed anchovies keep covered in salt. Anchovies are very salty — there's no separate cooking-safety step, but adjust salt elsewhere accordingly.

How to cook

The magic move is to melt anchovy fillets into warm oil or butter with garlic at the start of a dish — they dissolve and disappear, seasoning the whole pan with savory depth (the base of puttanesca, braised greens, lamb, and tomato sauces). Mash them into dressings and tapenade. Used this way they read as 'delicious,' not 'fishy.' Lay boquerones out as they are.

Common uses

Caesar dressingPuttanesca and tomato saucesTapenade and bagna caudaMelted into braised greens and beansSeasoning lamb and roastsOn pizza and toastBoquerones as tapasCompound butters and vinaigrettes