Overview
The European anchovy (Engraulis encrasicolus) is a small, oily forage fish found in the Mediterranean Sea, the Black Sea, and the eastern Atlantic from Norway to South Africa. It has a strong, salty, umami-rich flavor that intensifies with curing. The fish is distinguished by its deeply cleft mouth, pointed snout, and slender, round body [1].
Origin and history
European anchovies have been fished and preserved in the Mediterranean since antiquity. The Romans fermented anchovies into a fish sauce called garum, which was a staple condiment across the empire [2]. By the Middle Ages, salt-cured anchovies were traded throughout Europe. In the 19th and early 20th centuries, large-scale canning industries developed in Spain, Italy, France, and Morocco, centered on ports like Cantabria, Sicily, and the Bay of Biscay [1]. Overfishing has reduced some stocks, and modern fisheries are managed under quotas in European Union waters.
Varieties and aliases
- Boquerón (Spanish): fresh or lightly cured in vinegar, often served as a tapa
- Acciuga (Italian): fresh or salt-cured
- Anchois (French): fresh or preserved
- Hamsi (Turkish): a staple of Black Sea cuisine, eaten fresh, grilled, or fried
- Anchova (Portuguese): fresh or preserved
- Salted anchovy fillets: the most common commercial form, packed in oil or salt
- Anchovy paste: a processed form sold in tubes
Culinary uses
European anchovies are used both fresh and preserved. Fresh anchovies are grilled, fried, or marinated in vinegar (boquerones en vinagre in Spain). Salt-cured or oil-packed fillets are used as a flavoring agent rather than a main ingredient: they are melted into sauces (puttanesca, bagna càuda), layered on pizzas (pizza napoletana), or pounded into dressings (Caesar salad, anchovy butter) [2]. The curing process develops glutamates and nucleotides that produce a deep savory note. Anchovy paste is dissolved into stews, braises, and vinaigrettes to add complexity without fishiness.
Cross-cuisine context
No widely recognized analogue in Mexican cuisine exists for the European anchovy. The closest functional comparison is the use of dried shrimp or fermented fish sauces in Southeast Asian cuisines represented in Los Angeles, such as Vietnamese nước mắm or Filipino patis. These ingredients, like anchovy, provide a concentrated umami base that is used sparingly to season dishes rather than served as a primary protein. In Korean cuisine, myeolchi (dried anchovies) are used in broths and side dishes, but the species is typically Engraulis japonicus, not E. encrasicolus.
Notes for cooks
- Salt-cured anchovies require rinsing and patting dry before use to remove excess salt. Oil-packed fillets can be used directly.
- Anchovy paste in tubes is a convenient substitute for whole fillets in sauces, though the flavor is less nuanced.
- Fresh anchovies are highly perishable and should be cooked within 24 hours of purchase. Look for bright eyes, firm flesh, and a clean sea smell.