Cookbook:Anchovy Paste
| Anchovy Paste | |
|---|---|
 | |
| Category | Condiments |
Cookbook | Recipes | Ingredients
Anchovy paste is a condiment made primarily of ground anchovies.
Characteristics[edit | edit source]
The spreadable paste is made of ground cured anchovies combined with salt and often additional components such as vinegar, fat, or other seasonings.[1][2] It is very concentrated in flavor, tasting deeply salty and savory.
Selection and storage[edit | edit source]
Anchovy paste has a relatively long shelf life of 1–2 years when properly stored in the fridge.[2] Make sure it is completely sealed, and discard it if it develops off or unusual odors.
Use[edit | edit source]
Sometimes more convenient than whole anchovies, the paste is very useful for adding complex umami flavor to dishes.[1][2] It dissolves easily, and typically only a small amount is needed.[2] Although it is fish-based, it usually doesn't have an overtly fishy taste, instead playing a supporting role in flavoring a dish. It is especially common in sauces, soups, dressings, and marinades. Experiment with incorporating small amounts into dishes to add a savory flavor.
Recipes[edit | edit source]
References[edit | edit source]
- ↑ a b Nast, Condé (2021-07-29). "Anchovy Paste is the Easiest Way to Add Fish to Any Dish". Bon Appétit. Retrieved 2023-12-03.
- ↑ a b c d Kristina (2023-08-12). "How To Use Anchovy Paste In Cooking". Savory Suitcase. Retrieved 2023-12-03.