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.
Anchovy News and Articles
- Google News Search: Anchovy
Anchovy Products
Igourmet.com: Anchovy Products
Google Product Search: Anchovy Products
Amazon.com: Anchovy Products
Amazon.com: The World Market for Salted Anchovies: A 2007 Global Perspective
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References
Fast Facts
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Live in temperate waters
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Used in Portuguese and Italian cooking
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Refrigerate opened anchovies, and cover with olive oil
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Anchovies are canned with bones that are tiny enough to swallow safely
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Anchovy skin is edible
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Sardines can be substituted for anchovies in many recipes
