Anchovy Paste

Sauce And CondimentSauceSeafoodFishAllergen: FishNot vegetarianSaltyUmamiBrinySavoryPungentFishy

Nutrition (per 100 g)

Calories: 215
Protein (g): 20
Fat (g): 15
Carbs (g): 0
Fiber (g): —
Sodium (mg): 6000

Very salty and concentrated; a little goes a long way. Typically used as a seasoning rather than a bulk ingredient.

Storage

Room temp: up to 365 days
Refrigerated: up to 180 days
Frozen: up to 0 days

Anchovy paste is a smooth, intensely salty brown paste made from ground salt-cured anchovies, oil, and sometimes seasonings. It dissolves readily into hot liquids and emulsions, delivering deep umami and briny complexity; a pea-sized squeeze can season a whole pan. Sold mainly in squeeze tubes or small jars, it is used to enrich sauces, dressings, stews, and compound butters.\n\nAnchovy preservation has roots around the Mediterranean, especially Italy, France, and Spain, where salt-curing and packing in oil became standard. Modern paste developed as a convenient by-product of curing, produced by grinding cured fillets with oil for consistent flavor and easy storage.