mezzomediAnchovy
Salty, melt-in-your-mouth anchovy, a marine umami bomb that enhances without a fishy taste.
Small sea fish with an intense, salty, and pronounced umami taste, with firm and delicate flesh. Anchovies play a flavor-enhancing role in Mediterranean cuisine, adding depth to sauces and dishes without dominating. Used fresh, salted, or canned, they are a fundamental element of Italian, Greek, and Spanish cuisine.
Best pairings
Sea salt Classic88%Fleur de sel softens the salty, umami intensity of anchovy, creating a balanced flavor.
Sherry vinegar Classic88%An essential duo: the sweet acidity of Sherry complements anchovy's iodized umami, fundamental in Mediterranean vinaigrettes.
White wine Classic88%Provençal tapenades and anchovy pasta: salty umami finds its balance in white wine's acidity.
Pickle Classic88%A fundamental salty-acidic pairing: anchovies and cornichons share this umami saltiness that structures Provençal salads and pastas.
Tapenade Classic88%A classic base for tapenade itself, sharing powerful umami and salty depth.
Garlic Classic86%Melted anchovies and garlic, the bagna cauda and Southern sauces.
Olive oil Classic86%Anchovies dissolved in olive oil create an intense umami sauce: bagna cauda, Salade Niçoise, tapenades.
Caper Classic85%Capers and anchovies, the salty duo of puttanesca and tapenade.
Tomato Aroma bridge85%Anchovy brings a salty umami that amplifies that of tomato.
Zucchini flower Classic84%Fiori di zucca: fried flowers with a melted anchovy inside.
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In the kitchen
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Substitutes
FAQ
What goes with anchovy?
Anchovy pairs especially well with sea salt, sherry vinegar, white wine, pickle and tapenade. Fleur de sel softens the salty, umami intensity of anchovy, creating a balanced flavor.
What can I substitute for anchovy?
If you don't have it, try: sardine, salt cod, red mullet.