European Anchovy

European anchovies are tiny silver fish — rarely more than 15 centimetres long — with a flavour impact that far outweighs their size. Fresh, they’re delicate and mildly fishy, but most people encounter them cured in salt or oil, where they develop the pungent, deeply savoury umami punch they’re famous for.

In cooking, anchovies are one of the great secret weapons. Melted into a hot pan with olive oil and garlic, they dissolve into a savoury base that lifts pasta sauces, dressings, and braises without tasting overtly fishy. They’re essential in Caesar salad dressing, puttanesca sauce, and bagna cauda. On pizza, they remain polarising but beloved by their devotees.

Fresh anchovies are less common in Australia but occasionally appear at good fishmongers. They can be grilled, fried, or marinated in vinegar — a preparation known as boquerones in Spanish cuisine.