Fish
Anchovy
Anchovy is a small, oily forage fish (Engraulis and related genera) famous as a salt-cured fillet and as a fresh or marinated fish in Mediterranean and Asian cookery. Cured anchovies melt into sauces (bagna cauda, puttanesca, Caesar dressing), delivering deep umami and salt rather than fishy chunks when used well. Fresh anchovies are delicate and grill or fry whole. Rinse salt-packed fillets before use; oil-packed are milder and ready to chop. Colliure, Cantabrian, and Italian packs are quality benchmarks. Do not confuse with tiny sprat-style “anchovy” pastes of varying species.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.8 g
- Saturated Fat 1.06 g
- Trans Fat 0 g
- Monounsaturated Fat 1.93 g
- Polyunsaturated Fat 6.45 g
- Cholesterol 58.5 mg
- Sodium 78.5 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18.6 g
- Water 71 g
- Energy 184 kcal
- Water 71 g
- Protein 18.6 g
- Animal Protein 17.7 g
- Fat 10.8 g
- Saturated Fat 1.06 g
- Monounsaturated Fat 1.93 g
- Polyunsaturated Fat 6.45 g
- Vitamins 55.8 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.73 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.7 µg
- Vitamin B12 — Cobalamin 3.1 µg
- Vitamin C 2 mg
- Vitamin D 10.6 µg
- Vitamin E 1.31 mg
- Vitamin K 0.4 µg
- Minerals 438 mg
- Major Minerals 330 mg
- Trace Minerals 108 mg
- Salt 0.19 g
- Sodium Chloride 0.19 g
- Cholesterol 58.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 3.1 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.73 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.7 · vitamin-d: 10.6 · vitamin-e: 1.31 · vitamin-k: 0.4 ·
Minerals
Sodium: 78.48 · Potassium: 206 · Calcium: 46 · Iron: 1.1 · Zinc: 0.4 · Iodine: 106 ·
Oily fish store long-chain omega-3 fats in the flesh—far richer than white fish.
History
Mediterranean fishers salted anchovies as garum-era and later table preserves.
Spanish and Catalan anchovy curing traditions (e.g. Cantabria, Collioure influence) matured.
Canned and jarred anchovy fillets became a global pantry umami ingredient.
Restaurant cookery rehabilitated anchovy as a seasoning backbone rather than a feared pizza topping.