Anchovies and Anchovy Paste

These tiny, bold-flavored fish are most often available in their preserved form in tins. Anchovy paste is available in tubes. When selecting anchovies, go for whole anchovies packed in salt. They have the best flavor and are usually bigger and meatier than oil-packed anchovies. If you can’t find salt-packed anchovies, glass jars of oil-packed fillets are the next best choice. Choose the jar with the meatiest fillets. Tins of oil-packed anchovies, which don’t allow you to see what you’re buying, are a poor third choice. Finally, buy anchovy paste only as a last resort for convenience. Anchovy paste is essentially the leftovers of the anchovy production plant packed into tubes.

After opening, transfer any unused anchovies to a container, cover with at least 1″ of olive oil, seal the container, and refrigerate for up to 1 year. To fillet whole, salt-packed anchovies, just rinse off the salt with cold water. Working over a colander in the sink under slow running water, hold the fish belly-up and run a finger from the head down through the tail to separate the fillets and expose the backbone. Lift the backbone away from the fillet and discard. Soak the fillets in cold water for 20-30 minutes to reduce saltiness. Dry on paper towels before using or storing. Store as you would unfilleted anchovies.

When cooking anchovies, keep the heat low and cook slowly, so that they dissolve gradually. Avoid high heat, which hardens anchovies and gives them a harsh and bitter flavor.

** All Cooking Tips **