Anchovy / Anchois

Anchovy (French: anchois) is a small, oily saltwater fish used fresh, salted, cured in oil or marinated in vinegar. Anchovies are valued in professional kitchens for their concentrated savoury flavour and natural umami. They can add depth to a sauce without necessarily making the finished dish taste overtly fishy.

Anchois in English

The French word anchois translates into English as anchovy. The plural is anchovies. On a menu or supplier specification, “anchovy” is the clearest English term.

Common forms

• Salted anchovies: preserved in salt and usually rinsed or soaked as directed, then filleted and used in sauces or dressings.
• Anchovy fillets in oil: ready-to-use cured fillets, commonly packed in tins or jars.
• Fresh anchovies: whole small fish that can be cleaned, grilled, fried or otherwise cooked.
• Marinated anchovies: often cured in vinegar or another acidic marinade; examples include Spanish-style boquerones.

Culinary uses

Anchovies are used in bagna càuda, tapenade, Caesar dressing, puttanesca, savoury compound butters and meat or fish sauces. They can be gently melted into warm oil with garlic to form a flavour base, or chopped finely and incorporated into a dressing.

Chef’s tip: Taste before adding extra salt. Cured anchovies can be very salty, and their intensity varies by producer and preservation method.

Food note: Anchovy is a fish allergen. Identify it clearly in recipes and communicate its presence in sauces and dressings, even when the fillet is no longer visible.