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  Home / ANCHOVIES: The Taste Creators
 
ANCHOVIES: The Taste Creators

One thinks of Anchovies only at pizza ordering time but actually they are high in protein and essential amino acids required for proper growth. They are rich in B vitamins, especially B12 and pantothenic acid, riboflavin and niacin, with lesser amounts of calcium, phosphorous, iodine, lysine and iron. It is no surprise then that anchovies have remained classically important in many cultures since the beginning of recorded history. 


What has made anchovies so important in classic recipes over time is when used sparingly, they impart a subtle flavor. Traditional recipes which rely on anchovies are Bagna Cauda, Remoulade and Putanesca Sauces, also Ceasar Salad and Salad Nicoise’. For years these tiny fish have been an important ingredient in early English ketchups, also Harvey’s Sauce, Gentleman’s Relish and currently used in Lea & Perrins Worcestershire Sauce, Sauce and Green Goddess Dressing. The Provencal dish, Anchoiade, contains anchovies mixed with crushed garlic, olive oil and a bit of vinegar. Another local dish, Tapenade, is a relish made of anchovies, olives (black or green) and capers.



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