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Kitchen Dictionary: anchovy

Pronounced: AN-choh-vee

A true anchovy is a small, silvery fish from the Mediterranean and southern European coast (though other fish are frequently called "anchovies"). Often filleted, salt-cured and canned in oil.

plural: anchovies

Ingredient

Season: available year-round

How to select: Sold canned flat or rolled.

How to store: Unopened for a year at room temperature. Opened, refrigerated for 2 months as long as the fish are covered in oil and sealed.

How to prepare: If you wish to eliminate the saltiness, soak them in water for 30 minutes and pat dry with paper towels. Use sparingly to flavor recipes.

Matches well with: hard-boiled eggs, garlic, lemon, olives, onions, parsley, pizza, puttanesca, tapenade

Substitutions: 1 anchovy fillet=1/2 tsp anchovy paste

More Anchovy Recipes
Popular Anchovy Recipes
Bagna Cauda ( Olive Oil, Garlic, Butter and Anchovy Sauce)
Sicilian Anchovy Pasta
Jansson's Temptation (Swedish Potato and Anchovy Casserole)
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Nutrition Facts

Calculated for 1 anchovy
Amount Per Serving %DV
Calories 8
Calories from Fat 3 (41%)
Total Fat 0.4g 0%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 3mg 1%
Sodium 146mg 6%
Potassium 21mg 0%
Total Carbohydrate 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 1.2g 2%

How is this calculated?

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