Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, anchovy fillets are highly nutritious, providing nearly 29g of protein per 100g and high levels of heart-healthy omega-3 fatty acids. They are also rich in selenium and niacin while being significantly lower in mercury compared to larger predatory fish.
Anchovy fillets are a very dense protein source, containing approximately 28.9g of protein per 100g. This makes them an excellent addition to meals for supporting muscle building and repair.
Yes, anchovy fillets are ideal for a keto or low-carb diet as they contain 0g of carbohydrates. They provide a healthy balance of fats and high protein, which fits perfectly into ketogenic meal planning.
Pure anchovy fillets packed in oil or salt are naturally gluten-free. However, you should always check the label for any added flavorings or sauces that might contain gluten-derived ingredients.
Cured anchovy fillets have an intense, salty, and savory 'umami' flavor. While they are pungent on their own, they tend to melt into sauces when cooked, providing a rich depth of flavor rather than a distinct fishy taste.
They are commonly dissolved into olive oil to start pasta sauces like Puttanesca, blended into Caesar salad dressings, or used as a topping for pizzas and toasts. They act as a natural flavor enhancer for stews and roasted meats.
Once opened, store the fillets in the refrigerator in an airtight container, ensuring they are completely submerged in their oil. If the oil solidifies in the cold, it will melt quickly once brought back to room temperature.
anchovy fillets 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.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 3 recipes featuring anchovy fillets with step-by-step instructions.
Browse recipes →Unopened cans or jars can last for over a year in a cool, dark pantry. Once opened and refrigerated under oil, they typically remain fresh and safe to eat for up to 2 to 3 months.
Most fillets are salt-cured for preservation and flavor development. To reduce the saltiness, you can soak the fillets in water or milk for 10 to 15 minutes and then pat them dry before using them in your recipe.
No, anchovies are considered a low-mercury seafood choice. Because they are small fish at the bottom of the food chain with short lifespans, they do not accumulate heavy metals like larger fish such as tuna or swordfish.