Anchovy

The anchovy is a small fish with a laterally compressed head and body, protruding eyes, a deeply slit mouth, and a very prominent upper jaw enclosed in a rounded snout. Its dorsal skin can be either light green or blue-green, and the sides of some varieties are decorated with a silver band. Anchovies are about 5–8" long, and a pound of anchovies usually consists of 10 fish. Normally found in relatively warm seas, the anchovy is very abundant in the Mediterranean but is not uncommon in colder waters, including those of the Atlantic and the Black Sea.

Anchovies have a strong briny or fishy taste.

Anchovies are high in fat and calories.

Since anchovies are extremely perishable, they are rarely sold fresh. They’re usually bottled or canned in brine, oil, or salt, and are also sold in the form of pastes, creams, butters, and essences.

The flavor of anchovies can be enhanced by soaking them in milk, dry wine, or wine vinegar for 30–90 minutes. If you would like to remove the salt from anchovies, rinse them gently under cold running water.

Anchovies have been popular in Mediterranean countries for a very long time and are a key ingredient in several regional dishes, such as pissaladière, tapenade, anchoïade, and certain salads. Anchovy essence is used to flavor soups and sauces, while anchovy butter and paste are used primarily to coat meat and fish in preparation for cooking and as a spread on brown bread. Anchovies can also be used as a topping on pizza.