Anchovy Paste

 

Anchovy Paste is a paste made from filleted and cured anchovies – which is a type of small, silver, oily, salt-water fish, related to herring. Anchovy paste is made with anchovies combined with vinegar, spices and a little sugar to balance its salty taste. However, the exact preparation may differ from region to region. It enhances the taste of a dish and lends it a strong flavor.

 

Origin

 

The anchovy paste is made from anchovies which are native to the Mediterranean region, but also found in the Atlantic, Pacific and Indian oceans. They have been used as a food fish for thousands of years.

 

 

Preferred Methods of Cooking

 

Anchovy paste can be made fresh with fresh or canned anchovies, or bought readymade and canned, available in various grocery stores. It can be used as a spread, a filling or an ingredient for a sauce.

 

 

Culinary Usage

 

Anchovy paste is used extensively in Southern Europe and is a basic ingredient for Scandinavian    cuisines and is used for making various types of sauces, pizza toppings, salad and so on. It is also used in Indonesian, Filipino, Thai, Malaysian, Singaporean, Japanese and Vietnamese cuisines. Some of the popular recipes made using anchovy paste are Worcestershire Sauce, Caesar’s Salad, Baked Breaded Cod, Thai Chicken Breasts, Tapenade, Scotch Woodcock, Pasta Puttanesca and German Meatballs in Creamy Caper Sauce among others.

 

 

Nutritive Value

 

Anchovy paste contains protein, fat, iron, sodium, and calcium. It is good for the overall health and especially beneficial to athletes as it aids the muscles to repair and grow. The calcium content helps make strong bones and teeth and may also keep colon cancer at bay. However, it has a high content of sodium which can lead to high blood pressure and heart problems.

 

 

Buying and Storing

 

Anchovy paste is available in different qualities. Although the higher quality is slightly expensive it is advisable to buy it as a low quality anchovy paste can ruin an entire dish. It can be stored for many years together, as long as the can has not been opened and stored in a cool and dry place. However, it should be refrigerated immediately, once the can has been opened.

 

Types

 

The two types of anchovies are the silver ones and the white ones. While the former has a strong flavor and taste, the latter is more delicate and has a mild flavor and taste.