Anchovy

• Used as a key ingredient in Caesar salad dressing, where their umami flavor creates a rich and tangy base.
• Incorporated into pasta sauces like puttanesca to add a deep, savory note that complements tomatoes and olives.
• Layered on pizzas, especially in Mediterranean-style recipes, to provide a bold, salty topping.
• Blended into compound butters or tapenades for spreading on bread or enhancing grilled meats and vegetables.
• Melted into olive oil and garlic to create a flavorful base for sautéing greens or vegetables.
• Added to marinades for meats or fish to infuse dishes with a complex, savory depth.

• Rich in omega-3 fatty acids, which support heart health and brain function.
• High in protein, aiding muscle repair and overall body strength.
• Packed with essential vitamins like B12, promoting energy production and nerve health.
• Contains selenium, an antioxidant that helps protect cells from damage.
• Low in calories, making it a great option for weight management.
• Provides calcium and phosphorus, supporting strong bones and teeth.

Store anchovies in the refrigerator if they are fresh or in a sealed container if they are canned. For canned anchovies, transfer any unused portions to an airtight container and cover them with olive oil to maintain freshness. If you purchase anchovies in bulk or have leftovers, freezing them in a sealed bag or container can extend their shelf life. Always check for signs of spoilage, such as an off smell or discoloration, before using.