Species Name:Engraulis encrasicolus
Grey – Unranked
A small, oily fish found throughout the world
Where – Europe
How – Wild Caught/Nets
Traditionally, anchovies are gutted, salted, and then packed in oil or salt. They have a characteristically strong flavor and deep grey flesh when salted. They may also be pickled. Pickled anchovies are milder in flavor with white flesh.
For Your Menu
A little goes a long way! Beyond Caesar Salads and pizza, anchovies can add a unique flavor to many dishes. Add them to pasta dishes and sauces, or try them on a traditional onion tart. Some Chefs use Anchovy butter to add a unique flavor to roasted vegetables and meats.
For Your Waitstaff
If your chef is using Anchovies in an unexpected way (say, in a Bolognese Sauce), make sure you double check on your guests potential allergies.
For Your Retail Display
Anchovies are an easy way to add a shelf stable seafood item to your display case.