Anchovies

Anchovies are small saltwater fish. Anchovies are preserved for eating by being gutted, then brined in salt and packed in oil. They have a very strong flavor and are quite oily. Thought of as an exotic pizza topping, anchovies are also an ingredient in Worcestershire sauce and salad dressings. Their potent flavor stands up to olives, capers and other savory foods. Anchovies can be turned into anchovy paste and anchovy oil, which can be used to add anchovy flavor to a recipe.

Fast Facts

1. Live in temperate waters
2. Used in Portuguese and Italian cooking
3. Rich In Omega-3 oils, iron and calcium
4. Refrigerate opened anchovies, and cover with olive oil
5. Leach salt from canned anchovies by soaking them in a milk bath for 30 minutes, then pat dry
6. Anchovies are canned with bones that are tiny enough to swallow safely
7. Anchovy skin is edible
8. Sardines can be substituted for anchovies in many recipes

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