Add a couple of fillets to this tapenade with black olives to spread on toast, crostini or crackers. Try on top of toasted bread with butter.ĭust off your blender to make seriously speedy anchovy snack. The pickling process turns them bright white (unlike the grey or pink flesh of the salted ones) and they are much milder. They are deboned then marinated in vinegar, oil and salt. Less common are marinated anchovies – often known by their Spanish name, boquerones – which are eaten as a snack or tapas dish. Store the anchovies you haven't touched in a glass jar in the fridge for up to six months. After scraping off excess salt and rinsing with water, an extra soak in either milk or white wine can help soften them. They are usually left with their bones and fins intact so need filleting. Whole salted anchovies are meatier, firmer and sweeter, but expect to spend around half an hour prepping them. Horizontal ring-pull tins or cans are also available, but make sure you transfer what's left over to a sealed container and the fillets are submerged in oil, as storage in an open can will contaminate the taste.Īnother way you can buy them is packed in salt. ![]() They are sold in tall, thin resealable jars which is good if you only plan to use a few. ![]() Salt-cured anchovy fillets packed in sunflower or olive oil are the cheapest and most readily available. However, when you see them in the supermarket they are more likely to be preserved than fresh. READ MORE: A complete guide to Worcestershire sauceĮnfoca y dispara/Shutterstock How do you choose good-quality anchovies?Īnchovies are small, slender fish found in the Black Sea, Mediterranean and Pacific and Atlantic Oceans. They feature in many store-cupboard staples, from Worcestershire sauce to Vietnamese phú quốc and Thai nam pla (fish sauces made with fermented anchovies). They add an umami depth and robustness, without overt fishiness. If there’s a taste you can’t quite place, they may well be the culprit. You may be unaware that many popular dishes include anchovies, with as little as an eighth of a teaspoon subtly buoying up a recipe. But disappointing experiences are often due to cheap, overly salted products. The intensely fishy, salty flavour of anchovies has given them a bad reputation – even among the most adventurous eaters. ![]() What are anchovies? loveFOOD investigates the much-maligned but transformative ingredient.
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