Marinated Anchovies (+Anchovy Toast) (2024)

FAQs

What to eat with marinated anchovies? ›

For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies' flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

Description. Our 1kg tub of plain marinated anchovies are ready to eat or perfect as part of a fish supper. A long shelf life due in part to the packaging they come in.

Anchovies are rich in omega-3 fatty acids, which offer powerful benefits for your heart. Studies show they may reduce your triglyceride levels, slow the buildup of plaque in your arteries, and reduce your blood pressure. They may also lower your risk of stroke by reducing blood clotting.

Compared to their tinned brethren, marinated anchovies taste of the sea, yes, but it's a delicate flavor, one that is balanced with the flavors of the ingredients used to cure and finish the fish. Fresh anchovies are satisfying and refreshing.

Oil-packed anchovies can be used straight from the tin.

Unopened canned or jarred anchovies have a shelf life of one year. Tightly sealed, opened cans or jars can be stored in the refrigerator for at least two months.

Not only do anchovies love greens, but they also love beans, so next time you have legumes over the stove, hit 'em with a few anchovies. If you're whipping up a soup or a braise, toss a few in while you're sauteing your garlic and onions for a subtle boost of flavor throughout the whole dish.

Because most canned anchovies are salted and highly flavorful, the recommended serving size is small; be sure they don't tip the scales of the daily recommended sodium intake (2400 mg per day, and less if you have high blood pressure).

Both are packed with beneficial nutrients. Anchovies have slightly more omega-3s, B vitamins and minerals than sardines, and are a little lower in fat and cholesterol.

Canned anchovies are often very high in sodium, which may be a health risk for those with high blood pressure. Canned sardines are much lower in this mineral.

Are anchovies high in sugar? ›

Nutrition Info

A portion of five anchovy fillets (canned in oil and drained; about 20g) has 42 calories, 5.8g protein, 1.9g of fat, and no carbohydrates, fiber, or sugar. Anchovies are an excellent source of calcium, iron, and zinc. In their cured form, they are also high in sodium.

Technically they are par-cooked and depending on how long they sit in the vinegar, they will be cooked through at different levels. However marinated anchovies can be eaten raw and is a staple in Italian coasts where they simply combine anchovies with olive oil and lemon as an antipasto.

Anchovies add tons of umami flavor to dishes, similar to the way fish sauce adds that special something to Thai and Vietnamese cuisine. It doesn't necessarily add a fishy taste, but a sharp salty quality that punches up the flavor — it's why we love them!

While these tiny fish are delicious fresh from the water, most of us are more familiar with the canned variety. Because of their small size, the bones can be (and are) eaten. And when cooked, the canned anchovies, bones and all, will almost completely dissolve or "melt," leaving only the flavor.

Remember, anchovies play well with other salty, acidic, and briny ingredients, like olives, tomatoes, and capers. Next time you're making a pasta dish, try sliding in just a few anchovies — the results will not disappoint.

Olive Oil, Lemon, & Herbs Marinade

Serve the fish with roasted lemon- and herb-seasoned potatoes or grilled vegetables.

For most Italians, and especially the Italians of Southern Italy, the Acciughe (anchovies preserved in salt and/or olive oil) and alici (fresh anchovies) are a staple food. Anchovies are often eaten on toast with good olive oil (or butter), fried, baked, added to sauces, cured with lemon juice, etc.