Anchovy
Protein source◎ Good year-round
Used in 4 of 45 cuisines (9%)
Small cured fish packed with glutamate; dissolves into sauces to add invisible umami depth.
Where it comes from
A staple in Mediterranean cuisine, anchovies have been harvested since ancient times, often associated with Italian and Spanish dishes. Their use dates back to antiquity, where they were preserved in salt and used to enhance flavors.
In the kitchen
Anchovies are often used as a base for sauces like puttanesca or Caesar dressing, where they dissolve into the dish, imparting a deep, savory flavor without being identifiable as fish.
Nutrition (per 100g)
210kcalCal
29.0gProtein
11.0gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Parmesan
Mash anchovy into Parmesan on low heat—anchovy melts into the cheese, creating a savory depth. Stir into sauces or dressings for that Caesar magic.
Garlic
Sauté in olive oil, low heat, until both melt into a savory depth. Anchovy's brininess and garlic's warmth weave together.
Tomato
Simmer anchovies in crushed tomatoes. The fish dissolves, enriching the sauce with umami, while tomato adds bright acidity.
