In America, the anchovy has had an upward battle. It has become almost a joke inducing food, an “I dare you to eat it” food.
It is unfortunate that the first and only contact most people have with this much maligned fish is as a pizza topping. When used correctly, and in moderation, the anchovy is a epicure’s delight. The anchovy is a small saltwater fish that is used extensively in Italian cooking. While there are six different species of anchovy only two, the Spanish and the Sicilian, are widely used by Italians. The difference between the two is largely of taste, with the Sicilian being lighter in flavor than its Spanish cousin. While some anchovies are eaten fresh, most are salt cured in order to preserve their unique flavor. the fresh fish are cleaned, washed and air dried, Once dried, the fish are packed in baskets of rock salt.
Each basket is topped by a weight which compresses the fish, removing any extra fluids and fat. After about two months, the now fully cured fish are canned and ready to used in the Italian kitchen. As with any salt cured fish, anchovies must be throughly washed before use. The failure to wash anchovies before they are used is the source of the prejudice against them in this country. Wash your anchovies first! Also, anchovies are very perishable. When shopping for a recipe that requires anchovies, make sure to buy only what you need. Any left over anchovies can be kept in olvie oil in the refrigerator for no more than five days.
Now that you know to properly handle and prepare anchovies, you will realize what a source of wonderful flavor they are and why they are such a staple in an Italian kitchen. Fear the anchovy no more and enjoy!