Anchovy
Anchovies are small fish known for their intense umami flavor in dishes and sauces.
Flavor profile
Aroma: briny, fishy
Good to know
Origin: Mediterranean
Forms: filets, paste
Storage: Store in a cool place; use within days once opened or refrigerate.
How to use anchovy
Boosting Sauces
Melt anchovy fillets in hot oil; they dissolve and offer a subtle umami punch to sauces.
Flavoring Dressings
Mix anchovy paste into dressings, like Caesar, to enrich and deepen flavors.
What goes with anchovy
- Olive oil. Olive oil carries anchovy's umami punch through the dish.
- Capers. Salty, savory anchovy and briny, pungent capers are the backbone of puttanesca.
- Garlic. Garlic and anchovy add strong umami and pungency.
- Lemon. Lemon's acidity cuts through anchovy's salty richness.
- Mayonnaise. Anchovy adds umami to mayonnaise's creamy base.
- Parsley. Parsley's fresh notes balance anchovy's intense savoriness.
- Tomato. Tomato's acidity and moisture soften anchovy's intensity.
- Olive. Anchovy's umami deepens the complex flavors of olives.
- Broccoli. Anchovy's salt and umami tame the faint bitterness of broccoli.
- Kale. Anchovy's salt and umami tame kale's bitterness, as in Caesar-style kale salads.
Mistakes to avoid
- Using whole without dissolving can overpower dishes.
- Adding to non-savory foods is undesirable.
Ideas for tonight
- Mash into butter for umami.
- Use in pasta puttanesca for depth.
- Blend into tapenade for a salty touch.
Anchovy: questions
What does anchovy taste like?
Anchovies are small fish known for their intense umami flavor in dishes and sauces. Its strongest notes are pungent, with an aroma that is briny, fishy.
What goes well with anchovy?
Anchovy pairs best with olive oil, capers, garlic, lemon, mayonnaise. Olive oil carries anchovy's umami punch through the dish.
How do you use anchovy in cooking?
Boosting Sauces: melt anchovy fillets in hot oil; they dissolve and offer a subtle umami punch to sauces.
How should you store anchovy?
Store in a cool place; use within days once opened or refrigerate.
What is the most common mistake with anchovy?
Using whole without dissolving can overpower dishes.
