Grocery · 28 oz
Salt-Cured Anchovy Fillets
What it is
These are small, oily fish that have been preserved in salt. The curing process intensifies their flavor and changes their texture. They are typically packed in oil or brine to maintain their quality. The fillets are ready to use straight from the container, offering a concentrated taste of the sea.
How people cook with it
Anchovy fillets are a versatile ingredient that can add a deep, savory umami note to many dishes.
- Sauces and dressings
- Pizza toppings
- Pasta dishes
- Savory spreads
To incorporate these anchovy fillets into your cooking, you can mince them finely and sauté them in oil to form a flavor base for sauces or stews. They dissolve easily when heated, releasing their potent taste. You can also mash them into a paste to create a rich dressing for salads or vegetables. For a quick addition to pasta, simply chop them and stir them into hot pasta with olive oil and garlic. They can also be placed whole on top of pizzas before baking, where they will melt and distribute their flavor.
How it differs from similar foods
Compared to fresh anchovies, these salt-cured fillets have a much more intense and concentrated flavor due to the brining process. Their texture is softer and more yielding, making them easier to incorporate into sauces and spreads without needing extensive cooking.
Who it is for
Home cooks and professional chefs often use these fillets to add depth and complexity to their savory creations.
How to keep the rest
After opening, transfer any unused anchovy fillets and their packing liquid to an airtight container. Store them in the refrigerator. They will remain good for several weeks when kept properly chilled and covered, preserving their flavor and texture.