Why anchovies are delicious in recipes, even if you don’t normally like fish

Why anchovies are delicious in recipes, even if you don't normally like fish

Whether you know it or not, anchovies are probably part of your diet — not just in the dressing on your Caesar salad, but in the pots in your kitchen like Worcestershire sauce, some barbecue sauces, kimchi, garum, and that delicious caponata that you spread on bread (via WebMD† According to Enjoy your dinner, anchovies are often the secret ingredient used in recipes to provide umami, that “fifth flavor” that adds flavor to a dish. Per health lineFoods with high levels of the amino acid glutamate, such as Parmesan cheese, soy sauce and anchovies, naturally have umami. MSG (monosodium glutamate) is often added as a seasoning to enhance the umami in a dish.

If you’re not ready to drape whole anchovies onto a piece of crostini, there are ways you can and should incorporate the fish into your cooking—without anyone else knowing. Giada De Laurentiis said more people should be eating anchovies by using anchovy paste, which comes in a tube, like toothpaste, so it can be easily added to sautéed onions and garlic for pasta sauce or dressing. The ingredient practically disappears in hot oil, so no one will be able to identify it even if they notice something about that desirable taste. The same goes for whole fillets, they keep well in the fridge for months when properly preserved. Try adding anchovies to your favorite pasta puttanesca recipe – made even more delicious with a breadcrumb topping, sautéed with anchovies and olive oil, promise!