Fresh anchovies
A small oily fish with a delicate flavour, distinct from salt-cured anchovies.
What it offers and why to use it
A small oily fish with a delicate flavour, distinct from salt-cured anchovies. Cook fillets briefly to 63°C at the centre. Pouring hot oil over them does not replace thorough cooking.
A small oily fish with a delicate flavour, distinct from salt-cured anchovies.
From shopping to cooking
Choose
Choose bright, firm, chilled fish or ask for cleaned fillets with the backbone removed.
Store
Keep at 4°C or below and preferably cook on the day of purchase. Otherwise freeze promptly, cleaned and well wrapped.
Prepare
Cook fillets briefly to 63°C at the centre. Pouring hot oil over them does not replace thorough cooking.
How to make the most of it
Good pairings
Pairs with potatoes, garlic, parsley, citrus and olive oil.
How to substitute it
Another fish of similar texture and thickness can work; adjust cooking time and check for bones.
Recipes with fresh anchovies
Egg-coated anchovies with piquillo pepper sauce
Fresh anchovies in a light chickpea flour and egg coating, served with piquillo pepper sauce.
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Cooked anchovy toasts with sautéed peppers
Crisp toasts topped with fully cooked fresh anchovies and gently sautéed peppers and spring onion.
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