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

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

Popular Anchovy Recipes