Anchovy

Anchovy is a small, oily saltwater fish with silver sides and a dark back. It delivers a briny, umami punch and soft flesh that nearly melts when heated; cooks use it to deepen sauces, dressings, and braises, and it is commonly sold as salt-cured fillets in oil or salt as well as fresh whole fish.\n\nMediterranean curers developed salt preservation for anchovies, a practice that spread across Europe and into global pantries. The fish features prominently in Italian, Spanish, and French cuisines, while East Asian varieties appear in soups, pickles, and condiments.