Fish

European Anchovy

A tier

European anchovy is the market name for Engraulis encrasicolus sold fresh, marinated, or cured across Europe and export markets. Fresh, it is a silver flash on the grill or in the fryer; cured, it becomes the pantry fish that seasons lamb, greens, and tomato sauces with depth instead of mere salt. Quality spans ordinary pizza-grade oil packs to hand-filleted artisanal salt anchovies that cost like jewelry and taste cleaner and meatier. Rinse salt-packed fillets and pat dry before chopping; use oil-packed straight from the jar with restraint. Fresh European anchovies want high heat and a squeeze of lemon—overcooking dries them to cardboard. Do not confuse paste products of mixed small fish with true European anchovy fillets. Origin on the tin (Cantabria, Sicily, Provence) often predicts cure style and intensity.