The Anchovy: A Savory Umami Powerhouse

Anchovy is the common name for over 140 small, silvery, oily fish species in the family Engraulidae, found in warm coastal waters worldwide. The word likely comes from the Basque "antxoa" via the Spanish and Portuguese "anchova." Anchovies are smaller and oilier than the sardine, with which they're often confused, and their more assertive, saltier flavor usually isn't a direct substitute in recipes.

Anchovies have been used since antiquity - ancient Greeks and Romans fermented them into garum, a fish sauce that's a precursor to Worcestershire sauce and to Southeast Asian fish sauces. Today the main fishing and curing centers are in Italy, Spain, Portugal, Morocco, Peru, and Chile, mostly caught by purse seine net.

In Mediterranean and European cooking, anchovies add depth to sauces, dressings, and marinades, and appear in dishes like Caesar salad, puttanesca, and bagna cauda; Worcestershire sauce is another well-known anchovy-based product. In parts of Southeast Asia, anchovies are the base for regional fish sauces. Used sparingly, they lend a savory depth without dominating; they pair well with tomato, olive, garlic, caper, lemon, and herbs, and with rich ingredients like cheese, butter, and olive oil.