Anchovies
Engraulis encrasicolus · anchois (FR) · anchovies (EN)
Anchovies: what every chef needs to know
Anchovies are a small, oily sea fish rarely used fresh but almost exclusively as a preserved product in commercial kitchens. The fish is salt-cured and aged for several months, during which enzymes convert proteins into an intensely umami profile. The result is a dark brown, salty product with unmistakable depth of flavour. Anchovies are one of the most powerful umami providers in European cuisine, alongside miso and Parmigiano Reggiano. Small quantities added to sauces, dressings, braises, and marinades enhance overall flavour without a recognisably fishy note. Anchovies are available as whole fillets in oil or salt, as a paste in a tube, and as a dry salt-cured version. Salt content varies greatly between products: always taste before adding additional salt.
Anchovies: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 (RIVM/WUR) / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 (RIVM/WUR) / USDA FoodData Central.
Anchovies: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Anchovies: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Melt anchovy fillets in olive oil on low heat with garlic to form the flavour base for bagna cauda, puttanesca and Caesar dressing. They dissolve completely and are undetectable in the finished dish.
1 to 2 fillets per litre of braising liquid deepen the umami layer without fishiness. Classic in bolognese, daube and English Worcestershire-style sauces.
For Caesar dressing, bagna cauda and tapenade use anchovies raw or lightly squeezed. Salt-packed fillets should always be soaked in cold water for 10 minutes and patted dry to reduce saltiness.
Anchovy fillets on dough with tomato and olives: classic Neapolitan combination. The fillets partially melt and impart flavour to the topping.
Anchovies: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Anchovies: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
As a preserved product, available year-round. Fresh anchovies for salt-curing: summer (May–September) in the Mediterranean.
Anchovies: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Anchovies: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The dry, sharp oxidative notes and high salinity of Fino Sherry are the ideal counterpart to the concentrated salty umami of anchovies. A classic combination in the Spanish tapas tradition. Serve chilled.
- Fino "La Ina" (Pedro Domecq)
- Fino "Tio Pepe" (González Byass)
The bitter almond notes and fresh acidity of Verdicchio cut through the rich, salty character of anchovies. A traditional Italian combination with acciughe on crostini or pizza with anchovies.
- Verdicchio dei Castelli di Jesi Classico Superiore (Bucci)
- Verdicchio dei Castelli di Jesi "Casal di Serra" (Umani Ronchi)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Anchovies
Why can't I taste fish in my dish even though I used anchovies?
When heated gently, anchovy fillets dissolve completely and the fish loses its recognisable smell and taste. What remains are the umami peptides (glutamate) that increase the overall depth of flavour without leaving a fishy note. This is the power of anchovies as a cooking ingredient versus as a topping.
What is the difference between anchovies in oil and anchovies in salt?
Oil-packed anchovies are softer and ready to use. Salt-packed anchovies have more intensity and depth of flavour, but must be soaked in cold water for 10 minutes before use to reduce the excessive salt content. For sauces, oil-packed anchovies are more practical. For raw applications or as a topping, salt-cured anchovies give more complexity.
How do I store an opened tin of anchovies?
Transfer the fillets to a clean glass jar, cover completely with the oil from the tin, and seal well. Store in the refrigerator. The oil solidifies at low temperature: this is normal. Use within 1 to 2 weeks.
At what temperature should you store Anchovies?
Store Anchovies at Unopened: dry and cool, max 15 °C. After opening: 0 to 4 °C in refrigerator, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Anchovies professionally?
The primary professional technique for Anchovies is melt in oil (basis for sauces) at Laag heat, 60 to 80 °C for 2 to 3 min to volledig gesmolten. Always verify core temperature with a calibrated probe thermometer.
Does Anchovies contain allergens?
Anchovies contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
