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Also known as: anchovy fillets, canned anchovies, cured anchovies, acciughe, anchois, nethili, salted anchovies, anchovy filets
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Italian-American pasta bursting with bold flavors. The sauce, rich with tomatoes, briny olives, capers, and savory anchovies, comes together in the time it takes to boil the pasta. A perfect weeknight dinner that's full of punch.
A classic Chettinad dish where tiny anchovies are stir-fried with scrambled eggs and aromatic spices. It's a quick, protein-packed side that pairs wonderfully with rice and rasam for a flavorful South Indian meal.
Crispy, spicy, and utterly addictive, this Maharashtrian-style Mandeli Fry is a coastal classic. Small golden anchovies are marinated in bold spices and shallow-fried to perfection, making for a perfect appetizer or side dish with dal and rice.
If kept in a sealed glass container and completely covered in oil, they can last for 2 to 3 months.
Yes, you can freeze them for up to 6 months, though the texture may become slightly softer upon thawing.
Capers, miso paste, or chopped Kalamata olives can provide a similar salty, umami profile.
Most anchovies are cured in salt for months to preserve them and develop their characteristic fermented flavor.
No, the bones in canned anchovies are very small and softened by the curing process, making them safe and easy to eat.
No, because they are small fish at the bottom of the food chain, they have very low mercury levels compared to tuna or swordfish.
Oil-packed are ready to use and milder; salt-packed are whole fish that require cleaning and rinsing but offer a more intense flavor.
Dissolve one or two fillets into a sauce or dressing; they melt away and provide a savory 'umami' depth without tasting 'fishy'.
anchovies is a versatile ingredient found in cuisines around the world. With 210 calories per 100g and 28.9 grams of protein, it's a nutritious addition to many dishes.
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