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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 oz, boneless
    Amount Per Serving %DV
    Calories 59
    Calories from Fat 24 (41%)
    Total Fat 2.8g 4%
    Saturated Fat 0.6g 3%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.7g
    Trans Fat 0.0g
    Cholesterol 24mg 8%
    Sodium 1041mg 43%
    Potassium 154mg 4%
    Total Carbohydrate 0.0g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 8.2g 16%

    How is this calculated?

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