anchovies
Also known as: nethili meen, nethili, anchovie
Loading...
Also known as: nethili meen, nethili, anchovie
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.
Yes, anchovies are highly nutritious, offering over 20g of protein and only 131 calories per 100g. They are rich in heart-healthy omega-3 fatty acids and selenium, which supports thyroid function and protects cells from oxidative damage.
Anchovies are an excellent source of high-quality protein, providing approximately 20.35g per 100g serving. This makes them a dense protein source for muscle repair and maintenance while remaining relatively low in total fat.
No, anchovies are considered a low-mercury fish because they are small and sit low on the food chain. This makes them a safer choice for regular consumption compared to larger predatory fish like tuna or swordfish.
Yes, anchovies are very keto-friendly as they contain 0g of carbohydrates and are a good source of healthy fats and protein. They are frequently used in keto recipes like Caesar dressing or as a savory topping for low-carb dishes.
Fresh and oil-packed anchovies are naturally gluten-free. However, you should always check the label on processed anchovy pastes or flavored canned varieties to ensure no gluten-containing thickeners or additives were used.
Fresh anchovies have a mild flavor, but the cured versions most people use are intensely salty and savory (umami). When dissolved into sauces or dressings, they provide a deep, rich background flavor rather than a distinct 'fishy' taste.
Anchovies are often used as a flavor base; they can be melted into olive oil for pasta sauces like Puttanesca or blended into salad dressings. They also work well as a topping for pizzas, toasts, or incorporated into compound butters for steaks.
anchovies is a versatile ingredient found in cuisines around the world. With 131 calories per 100g and 20.35 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →If you need a substitute for the umami depth, you can use fish sauce, Worcestershire sauce, or soy sauce. For a vegetarian alternative, miso paste or finely chopped Kalamata olives can provide a similar salty, savory profile.
Unopened cans can last for over a year in a cool pantry. Once opened, oil-packed anchovies should be kept refrigerated and submerged in their oil; they are best consumed within two weeks for optimal flavor and safety.
Yes, the tiny bones in canned or cured anchovies are soft and completely edible. Consuming the fish whole with the bones provides a significant boost of calcium and vitamin D, which are essential for bone health.
