DeLallo Flat Fillet Anchovies are a classic Italian antipasto. Our Anchovies feature the meaty fillets of tiny fish, known as anchovies, cured between layers of salt salt for the ultimate briny, savory flavor. They are then packed in olive oil in tins to preserve their best flavor and texture. Anchovies can be enjoyed as a snack or antipasto or added to a number of recipes, adding a remarkable umami depth of flavor.
- Traditional antipasto and snack.
- Features meaty anchovy fillets.
- Cured in layers of sea salt, then packed in olive oil.
- Savory umami flavor without intense fishy flavor.
- Adds a depth of flavor to sauces, pizzas, salad dressings and more.
- Kosher.
- Non GMO.
- Gluten free.
- Preservative free.
Kitchen and Usage Tips:
Anchovies have an intense flavor that is perfect for adding a burst of savory goodness to a number of dishes including pasta sauces, pizzas, sautéed and braised meats, stews and even salad dressings like the famous Caesar Salad Dressing. Just a few anchovies adds a delicious briny flavor without a big fishy taste. Enjoy them as an antipasto or snack too.
Frequently Asked Questions:
What are anchovies?
Anchovies refer to several varieties of tiny fish that can be found in the Atlantic, Indian and Pacific Oceans, as well as the Mediterranean Sea. Anchovies are oily fish with a shiny, silvery coloring. Known as forage fish or feeder fish, they are so small and populous that they end up being the meals for larger fish. Anchovies are so small that their scales are hardly present and their bones are so tiny that they can be eaten. Canned anchovies are made by gutting the fish, brining them and then packing them in olive oil or salt or both! They are used in sauces, stews, braises and dressings, where they easily dissolve in the ban to add a salty, savory flavor without a fishy taste.
Are anchovies raw fish?
Anchovies are not cooked, but not considered “raw,” as they are cured with salt. This is the same idea as cured meats like prosciutto and other Italian salumi.
What type of fish are anchovies?
Anchovies are small oily fish with a silvery-green coloring. Their species names are Engraulis (European and Mediterranean) and Anchoa (North American.)
What do anchovies taste like?
Anchovies are intense with a flavor that can be described as salty and savory. They are umami, which is known as our fifth taste. This is a depth of flavor that can be found in meats, fish, mushrooms, yeast extract, cheeses, soy sauce, etc.
How are anchovies typically preserved?
Anchovies are typically preserved by brining with salt. This is called curing. They often come packed in salt with olive oil. In Spain, anchovies are often pickled with vinegar.
Can I eat anchovies out of a can?
Yes, anchovies can be eaten right from the can.
Do anchovies have bones?
Yes, anchovies have bones, but they are so tiny that they can be eaten. The bones along with the entire fish also dissolves easily when heated to make sauces and sautés.
What is the difference between anchovies and sardines?
Both anchovies and sardines are small fish with a briny flavor and are used in much of the same ways. Sardines, or Sardinella anchovia, are thinner than anchovies, but have a less powerful flavor. Sardines are typically eaten straight from the can, whereas anchovies have a more intense flavor so are better for using as an ingredient. Anchovies and sardines are both classified as oil fish. Sardines are higher in omega-3 fatty acids, yet both are good sources of fatty acids in general.
How do I use anchovies?
Anchovies are used in small quantities to add a big burst of briny umami flavor to pasta sauces, pizzas, remoulades, butters and salad dressings. In Roman times, this oily fish was used as the base for a fermented fish sauce, garum. Anchovies can be eaten raw, as a traditional antipasto, as part of a larger antipasto spread or on their own. Anchovies readily melt, or dissolve, when heated, leaving their big briny flavor and none of the fishy taste. Just a few fillets go a long way.
