Canned anchovies are a staple in many kitchens. They have a salty, pungent taste that is delicious on toast for breakfast or as an appetizer before dinner. But canned anchovies can be used in more ways than just these two! This blog post will take you through some of the different uses for canned anchovies and share recipes to make them even tastier. So if you’re looking for new ways to enjoy your canned anchovy, this article is perfect for you!
Different ways to use Canned Anchovies
Anchovies are a great flavor enhancer for many dishes, but they’re also low in calories and high in protein.
This healthy ingredient can be used to provide rich and savory flavor without being overly fishy or salty.
Use them as a whole
Yes, I know you can snack on these fish straight out of the jar. Just grab a fork and get to feastin’ on some of the freshest fishes you’ll ever taste straight outta that jar!
But, if you are not a fan of eating these delicious fishes straight from the jar… They are a perfect way to getting the most out of your lunch or breakfast by making sandwiches or topping off your toast!
Your pasta sauce needs canned anchovies
The curing process that jarred and canned anchovies undergo doesn’t just give them their bold, pungent flavor. In fact, it’s the reason why they are so popular in a variety of dishes. The salt can also break down the myosin, one of the muscles proteins that hold its flesh together. This makes it easier to melt as you cook your anchovies!
Give your dressings more flavor
When you make a dressing for your salad, try using canned anchovies instead of salt! These salty little fish are perfect to give the taste buds that oomph they need. Just mix them into your dressing with a blender
When your tastebuds are craving something salty and savory, there’s nothing better than a good tapenade. The paste is made with brined olives, capers, and flavor-packed canned anchovies for the perfect spreadable purée to top on slices of golden brown toast
Making anchovies butter
The butter and anchovy partnership is not only rich, decadent, but also a perfect pairing. You just have to mix together some of those salty fish’s oil with your delicious butter and you’re all set! You can use this to add that extra oomph your meat needs!
Canned Anchovies Cooking Tips and Hints
- Whole canned anchovies are a great way to add flavor without adding fishiness. Rinse the fillet from one side and remove it, then peel off the skin of that same side as well. Now just rinse again before you cook with them!
- The small sardines can usually be substituted for anchovies in many recipes, but you should make sure the same form (canned for canned or fresh for fresh) and that they are all about the same size.
- If you’re in the mood for a light appetizer, combine capers and olives with some anchovies. These seafood-y flavors go wonderfully together!
- To remove salty taste from canned anchovies, soak in cold milk for 1/2 to 1 hour. Drain and pat dry before using.
- Unopened canned anchovies will last 1 year on the shelf, but if they are opened it is important to keep them covered in oil and refrigerated (open you can keep them still for 2 months).
- If you find yourself encountering a white substance in your canned anchovies, don’t be alarmed. It is likely salt that has collected around the edges of the fish and it’s harmless.
Do canned anchovies need to be cooked?
Canned anchovies are already cured and require no cooking!
This means you can easily add them to any dish, such as sauces or salads. They also have a natural salty taste that complements many dishes. Don’t forget about serving some with pasta for extra flavor too!
How do canned anchovies be cured
The anchovy is a delicious, salty treat! The salt in the can preserves these little guys so you don’t have to worry about them going bad. They are semi-preserved and not sterilized by cooking or pasteurization.
The anchovies remain in salt until right before canning. Suppliers don’t pack ahead of time because they want to ensure you get the freshest, most delicious product possible!