Anchovy paste is a concentrated condiment made from ground anchovy fillets, with a distinctive salty and fishy flavor. It is used in soups, dips, and sandwiches, and is a common ingredient in Southern European recipes. Anchovies are small silvery fish that are native to the Mediterranean and are used extensively in southern European cuisines. The paste is made by grinding filleted and cured fish, and it can last for years when stored properly. Cooks should use it in moderation and taste it before adding it to food.
Anchovy paste is a paste made from ground anchovy fillets. It is readily available in many grocery and specialty stores, usually in the form of small tubes. Since this condiment is highly concentrated, it can be used in small quantities to create an immense impact. It has a very distinctive salty and fishy flavor with a hint of sweetness from added sugar and can be used in soups, dips and sandwiches. Some recipes specifically call for anchovy paste, especially Southern European recipes.
Anchovies are small silvery fish of the Engraulidae family, related to herring. They are native to the Mediterranean and have been used as a food fish for centuries. The fish are well known for gathering in giant schools which can contain hundreds of individuals. After being caught, anchovies are sold fresh or preserved. Preserved anchovies are often canned with oil and are used extensively in southern European cuisines.
When anchovy paste is made, filleted and cured fish are ground into a uniform textured paste. The curing process is what creates the characteristic intense anchovy flavor and ensures that the paste will remain stable for a long period of time. When stored in a cool, dry place, this condiment can last for years, although it does need to be refrigerated and used once opened. It’s also an ingredient in many sauces, such as Worcestershire sauce.
Typically, the tenderloins are blended with vinegar, assorted spices, and a small amount of sugar to counteract their salty flavor. The blend used varies from country to country, with some nations producing sweeter versions of anchovy paste than others. When a recipe calls for anchovy paste and none is available, cooks can mash canned anchovies or use another seafood paste to mimic the flavor. Many soup and sauce stocks benefit from the addition of a small amount of this material and can also be used in Asian cooking.
Because pasta varies in quality and flavor, cooks should always taste a small amount before adding it to food. Also, cooks who aren’t used to working with the ingredient should add it in moderation, as the flavor can be overwhelming to people unfamiliar with it. Higher-quality anchovy paste tends to be slightly more expensive, but the extra cost can be worth it, as cheap or under-seasoned anchovies can ruin a dish.
Protect your devices with Threat Protection by NordVPN
