Ever opened a pizza box and spotted those tiny, dark fish strips?
Most people have no idea what anchovies actually are, where they come from, or why they’re so divisive.
You’ve probably heard friends argue about them, seen them listed on menus, or watched someone carefully pick them off their meal.
Let’s look into – what are anchovies? Its characteristics and some dishes you can try.
What are Anchovies?
Anchovies are small, oily fish from the Engraulidae family that live in saltwater environments.
They grow between 2 to 10 inches long.
You’ll find over 140 different species swimming in oceans worldwide, feeding on plankton and tiny organisms.
European anchovies are the most commonly eaten type.
Fresh anchovies have a mild, slightly sweet flavor that surprises most people. However, most of us know them in their preserved form, either salt-cured, which gives them that intense, savory taste, or packed in oil.
Characteristics of Anchovies
Anchovies have streamlined, silvery bodies with blue or green tints on top and white undersides.
Their large mouths extend past their eyes, and they sport a single dorsal fin along their backs, helping them move quickly through water and feed efficiently.
You’ll find anchovies in temperate and tropical oceans worldwide. They prefer coastal waters and shallow seas, rarely venturing deeper than 400 feet.
The Mediterranean Sea, Black Sea, and both Atlantic and Pacific coasts host large populations.
Anchovies are social creatures that travel in massive schools. And this protects them from predators like tuna, seabirds, and dolphins.
How are Anchovies Prepared and Preserved?
Fresh anchovies don’t last long, so preservation is key.
The most common methods include:
Salt-Curing
- Fishermen clean the fish and remove heads
- Layer them with sea salt in barrels
- Press under heavy weights for several months
- This draws out moisture and creates that signature bold, umami-rich flavor
Oil-Packed Anchovies
- Fish undergo initial salt curing
- They’re rinsed thoroughly and filleted
- Stored in olive oil or vegetable oil
- Offers a gentler, mellower taste than salt-cured
Other Preservation Methods
- Anchovy paste blends the fish with oil and seasonings into a smooth spread
- Sun-dried anchovies create crispy snacks or stock ingredients
- Some are marinated in vinegar for a tangy flavor
Each preservation method changes the flavor, giving you different options for cooking and eating.
What do Anchovies Taste Like?
Fresh anchovies taste mild, slightly sweet, and delicate, nothing like their preserved relatives. They’re fishy, yes, but in a concentrated way that’s more complex than overwhelming.
Salt-cured anchovies have an intense, salty punch with a deep umami taste, that savory, almost meaty quality that makes your taste buds sit up and pay attention.
Oil-packed anchovies are salty and savory but smoother, with the oil mellowing out the intensity.
Think of them as closer to sardines in flavor but not exactly.
Dishes You Can Make from Anchovies
Anchovies work magic in the kitchen, often without anyone knowing they’re there.
Caesar Salad Dressing
This gets its signature depth from mashed anchovies blended with garlic, lemon, and Parmesan.
Blend them with garlic, lemon juice, Dijon mustard, Parmesan cheese, and olive oil. The fish melts into the dressing, creating that certain umami richness.
You won’t taste fishy flavor, just a savory punch that makes the dressing special.
Anchovies Pizza
People who love pizza know anchovies as a classic topping, but they also melt beautifully into marinara sauce.
Lay the anchovies over the tomato sauce, mozzarella, and olives before baking. The oven heat mellows their intensity while adding a salty, briny contrast to the cheese.
They pair beautifully with capers and red onions.
Find more anchovy pizza recipes here: 4+ Recipes to Choose From
Bagna Cauda
It is a warm Italian dip where the anchovies are melted in butter and olive oil with garlic, serves as a perfect dip for dunking vegetables.
Mix anchovies, garlic, butter, and olive oil. Simmer the ingredients together until the anchovies dissolve into a silky sauce.
Serve it hot with raw vegetables for dipping, like carrots, peppers, and crusty bread.
It’s a cozy appetizer that highlights the anchovies’ ability to enhance other flavors.
Tapenade
A savory olive spread from southern France, where the anchovies dissolve into the sauce and boost umami flavor.
Tapenade is a spread made from olives, capers, and anchovies blended with olive oil. Put everything in a food processor for a chunky or smooth consistency.
Spread it on toasted baguette slices or use it as a condiment for grilled fish and chicken.
Are Anchovies Healthy?
Anchovies are nutritional powerhouses packed into tiny packages.
Here’s what you get per 3-ounce (85g) serving.
| Nutrient | Amount | Benefit |
|---|---|---|
| Calories | 111 | Low-calorie protein source |
| Protein | 17g | Builds and repairs muscles |
| Omega-3s | 1.4g | Heart and brain health |
| Calcium | 147mg | Strengthens bones |
| Iron | 2.6mg | Prevents anemia |
| Vitamin B12 | 4.2mcg | Boosts energy levels |
| Selenium | 36mcg | Supports the immune system |
| Sodium | 2,900mg | Very high (salt-cured) |
Omega-3 fatty acids reduce inflammation, protein supports muscle growth, and vitamins boost overall health.
Salt-cured anchovies contain extremely high sodium levels, which can spike blood pressure.
Always rinse cured anchovies before using them, if blood pressure concerns you.
Can you Eat Anchovies on Their Own?
Yes, you can definitely eat anchovies straight from the tin or plate. In Mediterranean countries, people enjoy them solo all the time. Oil-packed anchovies work best for eating directly.
Best to try them on crackers, toast, or alongside cheese and olives for a simple appetizer.
If you’re new to anchovies, start with oil-packed types.
Anchovies vs Sardines
| Feature | Anchovies | Sardines |
|---|---|---|
| Size | 2-4 inches long | 4-8 inches long |
| Flavor (fresh) | Mild, slightly sweet | Mild, buttery, less fishy |
| Flavor (preserved) | Intensely salty, strong umami | Milder, balanced saltiness |
| Texture | Soft, dissolves easily | Firmer, meatier |
| Best used for | Sauces, dressings, pizza toppings | Eating straight, on crackers, salads |
| Price | Generally cheaper | Usually more expensive |
| Omega-3 content | High | Very high |
| Sodium levels | Very high (when cured) | Moderate to high |
Both fish offer nutrition, but sardines are easier to eat on their own, while anchovies are flavor enhancers.
Also Read: How to Eat Sardines – 21 Best Ways to Choose From
Tips on How to Buy and Store Anchovies
Making the right choices at the store and storing them properly keeps anchovies fresh and flavorful.
Buying Tips
- Check expiration dates on tins and jars
- Look for anchovies packed in olive oil for better quality
- Choose glass jars to see the fish’s condition
- Buy salt-packed for intense flavor
- Fresh anchovies should smell like the ocean, not fishy
- Go for reputable brands from Spain, Italy, or Portugal
Storage Tips
- Unopened tins last 1-2 years in the pantry
- Once opened, transfer to airtight containers
- Keep oil-packed anchovies completely submerged in oil
- Add extra olive oil if needed to cover them
- Store in the refrigerator for up to 2 months
- Salt-cured varieties stay fresh longer when kept in salt
- Fresh anchovies must be used within 1-2 days
- Anchovy paste lasts 6 months refrigerated after opening
Wrapping It Up
Anchovies are not for everyone, especially straight from the tin, but they can work wonders when used carefully in cooking.
These umami-packed flavor bombs have earned their place in many kitchens.
Next time you spot anchovies on a menu or at the store, give them a chance.
Start with anchovy paste in your pasta sauce or a few fillets melted into a dressing. You might be surprised.
