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• Product Information

  Silver, slender salty little fish, found mainly around the Black Sea and the Pacific and Atlantic, as well as the Mediterranean, where the best are thought to come from. They’re generally around 8-10cm long and, as their delicate flavour doesn’t last long after they’re caught, they are rarely exported fresh. Instead, they’re filleted, salt-cured and packed in oil or salt. Preserved that way, they take on an intense but sophisticated fish flavour and are a great store cupboard standby.

  For Kosher Anchovies please refer to our products in Olive Oil.

• Cooking Guide

  Cooking Guide

  		Our Anchovies are ready to Eat, there's no additional preparation necessary
  		Blitzed Anchovies make a great fish paste and can be added to Pates, Sauces and Spreads, one of chef's little secrets.
  		Anchovies can be added to a pan to significantly enliven other dishes but it is not necessary to cook them.
  		Little point unless you are adding them to a Microwavable pizza or caserole.
  		Same as above... Unless you are grilling them on Farmhouse doorstep bread, in which case - leave a little oil on while you grill it.. Brilliant starter or snack.
  		No real point to adding heat this way to these little lovelies.
  		More likely to turn to mush than derive any real culinary advantage.
  		Anchovies will store well in the container as long as they remain covered in oil.

• Nutrition Data

  Nutrition Facts
  For a Serving Size of 100 grams (100g)
  Calories210	Calories from Fat 87.4 (41.6%)
  	% Daily Value *
  Total Fat9.7g	-
  Saturated fat 2.2g	-
  Monounsaturated fat 3.8g	-
  Polyunsaturated fat 2.6g	-
  Cholesterol85mg	-
  Sodium3668mg	153%
  Potassium544mg	-
  Carbohydrates0g	-
  Net carbs 0g	-
  Sugar 0g	-
  Fiber 0g	0%
  Protein28.9g

• Recipe Ideas

  "Gentlemans" Relish

  Sidney Oland

  Probably not politically correct these days but.. 

  • 8 ounces (2 sticks) butter, room temperature
  • 8 ounces anchovies, drained
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • Dash of fresh grated nutmeg
  • Kosher salt and cracked black pepper, to taste

  Method

  1. Combine butter, anchovies, cinnamon, white pepper, cayenne pepper, and nutmeg in a food processor and pulse until well combined. Taste for seasoning and add additional salt and pepper if necessary. Alternatively, mash butter with a wooden spoon in a large bowl and then finely chop the anchovies. Add anchovies, cinnamon, white pepper, cayenne pepper, and nutmeg to the bowl, and mix to combine. Season to taste with salt and pepper and mix again.

  2. Use right away as a spread on toast with sliced cucumber or watercress, or use as an additional ingredient to a cottage pie or scrambled eggs, or as a salty condiment for a baked potato, and even as a topping for a seared steak. Gentlemen’s relish will keep in a sealed container in the refrigerator for up to 2 weeks, or wrapped in plastic and frozen for up to three months.