Grocery · 70 g
Calella Dried Anchovies
What it is
Calella is a type of small, oily fish that has been preserved through drying. This process removes moisture, concentrating the flavor and extending its shelf life. The fish are typically whole, with heads and bones intact, presenting a rustic appearance. They are known for their intense, savory taste, a characteristic of cured seafood. The drying method results in a firm texture that softens when rehydrated or cooked.
How people cook with it
These dried anchovies are a versatile ingredient in many cuisines, adding a deep umami flavor to dishes.
- Flavoring stocks and broths
- Adding depth to sauces
- Incorporating into savory pastries
- Enhancing vegetable dishes
To use Calella dried anchovies, they are often rehydrated first. Soaking them in warm water for a short period can soften them and reduce some of their saltiness. They can then be chopped finely and added to cooking liquids like soups, stews, or sauces. For a more subtle flavor, they can be simmered whole in a liquid and removed before serving. They can also be toasted lightly before use to further intensify their savory notes, though care must be taken not to burn them. Their concentrated flavor means a little goes a long way.
How it differs from similar foods
Unlike fresh anchovies, which are delicate and require immediate cooking, dried anchovies are shelf-stable and have a much more potent, concentrated flavor profile. Their texture is also significantly firmer, requiring rehydration before incorporation into most dishes.
Who it is for
Home cooks and professional chefs seeking to add a distinct savory element to their cooking.
How to keep the rest
Store any unused Calella dried anchovies in an airtight container in a cool, dry place, away from direct sunlight. Ensure they are completely dry before sealing. Proper storage will maintain their quality and prevent spoilage for an extended period.