- Anchovy fillets have a fishy flavor that fades to a rich saltiness when cooked. Depending on which ingredients have been added, anchovy paste has milder, more rounded flavors that make it a favorite for sandwich spreads and dips.
- Both canned anchovy fillets and anchovy paste are used in condiments, dressings and sauces, as well as to accent various dishes. Larger anchovies are often used as a base for fish sauce and Worcestershire sauce. Famous anchovy dishes include Caesar salad, remoulade, beef daube and puttanesca. Anchovy paste is more often used in spreads, while anchovy fillets are preferred for hot dishes.
- Canned anchovy fillets are usually sold flat or rolled and filleted. Sometimes they are packed with olive oil; other times they may be packed in milder oils. Occasionally, anchovy fillets are rolled around capers before canning. Anchovy paste may be made simply of cured anchovies and olive oil, or it may contain sugar, vinegar and other spices intended to balance the flavor of the cured anchovies.
- When substituting anchovy paste for canned anchovies, and vice versa, the rule of thumb is that a half tsp. of anchovy paste is equivalent to two anchovy fillets; however, because canned anchovy fillets have a stronger flavor than anchovy paste, be careful when substituting them in dishes that will not be cooked, such as spreads.
- Humans have enjoyed anchovies since the time of the Romans, who used it to make an early version of fish sauce. In the Mediterranean, where anchovies are fresh and abundant, they are often caught and served on the same day.
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