Best Anchovy Substitutes (With Ratios)
The best anchovy substitute is anchovy paste, using 1/2 tsp for each anchovy fillet. It is the same salt-cured fish, ground smooth, so it dissolves into sauces and dressings the same way. For vegetarian cooking, mix 1/2 tsp white miso with 1/2 tsp chopped capers per fillet.
Anchovy substitutes
| Substitute | Amount per 1 anchovy fillet | Best for | Why it works |
|---|---|---|---|
| Anchovy paste | 1/2 tsp | Everything cooked or blended | Same cured anchovies, puréed |
| Miso + capers | 1/2 tsp miso + 1/2 tsp chopped capers | Caesar dressing, pasta, vegetarian dishes | Fermented glutamate plus briny salt |
| Fish sauce | 1/2 tsp | Pasta sauces, braises, dressings | Liquid fermented anchovies; very concentrated |
| Worcestershire sauce | 1 tsp | Stews, burgers, Caesar dressing | Contains anchovies, with vinegar and spice |
| Capers, chopped | 1 tsp | Puttanesca, salsa verde, tapenade | Salty, briny punch; less savoury depth |
| Seaweed (nori or dulse flakes) | 1/4 tsp + pinch of salt | Vegan dressings and sauces | Natural glutamate and a gentle sea flavour |
| Soy sauce or tamari | 1/2 tsp | Marinades, stir-fried vegetables | Salt and glutamate, no fish |
Why anchovies taste so savoury
Anchovies for cooking are salt-cured for months. During curing, enzymes from the fish break down proteins into free amino acids, especially glutamate. Fish also contains inosinate (IMP), a nucleotide that multiplies glutamate's effect. Together they create intense umami, which is why a single fillet can make a whole pan of tomato sauce taste meatier.
Curing also loosens the muscle structure. Drop a fillet into warm oil at about 120 °C / 250 °F and it collapses into a paste within a minute or two. At that point the volatile, fishy compounds are mostly gone, leaving salt and savouriness behind. That is why anchovies are a hidden ingredient in so many dishes, from lamb roasts to salsa verde.
A good swap needs salt plus glutamate, and ideally a nucleotide booster too. Fish sauce and Worcestershire contain fermented anchovies already. Miso and soy sauce supply glutamate from fermented soy. Capers add salt and brightness but little glutamate, which is why they work best paired with miso.
Adjusting for salt
One flat anchovy fillet weighs about 3–4 g and is very salty. When you switch to miso or soy sauce, add half the substitute, taste, then add more. Liquid swaps like fish sauce are easier to overdo because they spread instantly.
Chef Fizz says: Melt your anchovy or swap into the warm olive oil before adding garlic. It seasons the oil, and the oil seasons everything else.
When NOT to swap
- Dishes where anchovies are visible, like pissaladière, bagna cauda or anchovy toast: the fillets are the point.
- Worcestershire or fish sauce in vegetarian dishes: both contain fish.
- Capers alone in Caesar dressing: you will get brine, not the rich savoury depth.
- Fish-based swaps for fish allergies: use miso, seaweed or soy instead.
Questions
How much anchovy paste equals one anchovy fillet?
Use about 1/2 tsp anchovy paste per fillet. Paste is slightly saltier and often contains oil or vinegar, so taste before adding extra salt.
How do I make Caesar dressing without anchovies?
For every 2 fillets, use 1 tsp white miso plus 1 tsp finely chopped capers. The miso brings savoury depth and the capers bring the briny bite.
Do anchovies make food taste fishy?
Not when cooked in. Anchovies melt into hot oil and their fishiness fades, leaving a deep savoury, salty flavour that most people can't identify.
Is Worcestershire sauce vegetarian?
Traditional Worcestershire sauce contains anchovies, so it isn't vegetarian. Look for vegan versions, which use tamarind and soy instead.