Cookbook:Anchovy Paste
| Anchovy Paste | |
|---|---|
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| Category | Condiments |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Anchovy paste is a condiment made primarily of ground anchovies.
Characteristics
[edit | edit source]The spreadable paste is made of ground cured anchovies combined with salt and often additional components such as vinegar, fat, or other seasonings.[1][2] It is very concentrated in flavor, tasting deeply salty and savory.
Selection and storage
[edit | edit source]Anchovy paste has a relatively long shelf life of 1–2 years when properly stored in the fridge.[2] Make sure it is completely sealed, and discard it if it develops off or unusual odors.
Use
[edit | edit source]Sometimes more convenient than whole anchovies, the paste is very useful for adding complex umami flavor to dishes.[1][2] It dissolves easily, and typically only a small amount is needed.[2] Although it is fish-based, it usually doesn't have an overtly fishy taste, instead playing a supporting role in flavoring a dish. It is especially common in sauces, soups, dressings, and marinades. Experiment with incorporating small amounts into dishes to add a savory flavor.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b Nast, Condé (2021-07-29). "Anchovy Paste is the Easiest Way to Add Fish to Any Dish". Bon Appétit. Retrieved 2023-12-03.
- ↑ a b c d Kristina (2023-08-12). "How To Use Anchovy Paste In Cooking". Savory Suitcase. Retrieved 2023-12-03.