Anchovy

The anchovy is a small, saltwater forage fish belonging to the family Engraulidae. Known for its strong, salty flavor and oily texture, it is often used as a seasoning or condiment. These small fish, typically silver-green in color, are abundant in oceans worldwide and are frequently harvested commercially. They are commonly sold preserved in salt or oil, and can be found in various forms, including fillets, pastes, and sauces. Anchovies are a crucial ingredient in several cuisines, particularly Mediterranean and Asian, adding a depth of umami to dishes. They are also a source of omega-3 fatty acids and certain vitamins.

Anchovy meaning with examples

• The chef added a few chopped anchovies to the pasta sauce, creating a rich and savory base. The umami flavor enhanced the tomatoes and garlic beautifully. A small amount of this salty fish can transform the dish. The dish's complexity was unexpected, and it provided the satisfying salty element that the tomato based pasta required.
• Pizza Margherita benefits from anchovies that some individuals like to add, providing a salty punch to the classic combination of tomatoes and mozzarella. The anchovies can either be placed on the pie before cooking or incorporated into a flavorful, salty sauce before applying. These options provide depth to the other ingredients.
• A Caesar salad often features anchovy paste in the dressing, giving it that distinctive tang. The anchovy paste is blended with garlic, lemon juice, and olive oil. This helps the dressing cling to the lettuce. This is essential for a balanced flavor profile.
• Anchovy fillets can be used as a topping on crackers or crostini, often paired with other strong flavors like olives or capers. This gives the snack a savory flavor. The salty fish provides an excellent counterpoint to the other ingredients. This creates a sophisticated appetizer.