Anchovies

Prized by chefs and home cooks around the world for their funky, briny flavor and extraordinary versatility, anchovies don't just adorn pizzas, salads, and sandwiches—they make their way into distinctive sauces, rubs, dressings, and dips, where they lend a meaty umami backbone.

Anchovies and sardines are both delicious little fish, but they're not the same thing. Here are a few key differences, from size to flavor.

Looking for a quick but fancy starter? Deep-fry some floured whitebait and whip up a creamy dill mayo - they'll be on the table in 15 minutes. Winner.

Other tender herbs such as cilantro, dill, and/or tarragon can be used instead for this salsa verde recipe. Though the breadcrumbs don’t stay crisp, they give body and subtle crunch to the sauce.

A Provençal favorite, anchoïade is a potently flavorful mixture of anchovies, olive oil, and garlic that can be spread on toast or used as a dip for vegetables.

Fresh anchovies (hamsi) are coated with cornmeal and fried until golden. Wonderfully crispy and so delicious! This is one of the easiest fresh anchovy recipes with very few ingredients.

Umami is a foodie word used to pump up the taste like adding a splash of fish sauce or lime juice. Add an anchovy and give your food a punch of flavour.

An easy snack or appetizer from the Piemonte region of Italy.

Anchovy lovers: This one’s for you. The combination of vanilla butter and anchovies is a signature move of chef Alex Raij, and we fell in love with the sweet and salty combination at her Cobble Hill restaurant Saint Julivert Fisherie.

Marinated fresh cured anchovies are the ultimate Mediterranean appetizer. A delightful meze called “gavros marinatos” in Greek that can jazz up your pasta, salads, sandwiches, pizza.