Anchovy paste

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  Gentleman's Relish

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  Bigoli with anchovy sauce at Ristorante Ribot, Venice

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  Scotch woodcock

Anchovy Paste

Anchovy paste is a culinary ingredient made from ground anchovies, which are small, common saltwater forage fish. It is used as a flavoring agent in various dishes and is known for its strong, salty, and umami taste.

Production

Anchovy paste is produced by grinding anchovies into a smooth paste. The process typically involves cleaning and filleting the anchovies, then curing them with salt. After curing, the anchovies are blended into a paste, often with the addition of oil, vinegar, or spices to enhance flavor and texture. The paste is then packaged in tubes or jars for consumer use.

Culinary Uses

Anchovy paste is a versatile ingredient in the kitchen. It is commonly used in:

• Salad dressings: Anchovy paste is a key ingredient in Caesar salad dressing, providing a rich umami flavor.
• Sauces: It is used in sauces such as Puttanesca sauce, where it adds depth and complexity.
• Marinades: Anchovy paste can be used in marinades for meats and vegetables, imparting a savory taste.
• Spreads: It can be spread on bread or crackers as an appetizer or snack.
• Soups and stews: A small amount of anchovy paste can enhance the flavor of soups and stews.

Nutritional Information

Anchovy paste is rich in protein, omega-3 fatty acids, and essential vitamins and minerals. However, it is also high in sodium due to the curing process, so it should be used in moderation, especially for individuals monitoring their salt intake.

Storage

Anchovy paste should be stored in a cool, dry place. Once opened, it should be refrigerated and used within a few months to maintain its flavor and quality.

Related Pages

• Anchovy
• Caesar salad
• Puttanesca sauce
• Umami