Dried Anchovy

Dried anchovy is a small whole anchovy preserved by drying, sold silvery and rigid in sizes from tiny fry to thumb-length. Its flavor is intensely briny and umami, turning broths deeply savory and aromatic; toasting makes it nutty and crisp. Cooks simmer it for stock, fry it for snacks and garnishes, or grind it into seasoning powder; it is sold head-on or gutted, in size grades, sometimes lightly salted.

Drying anchovies developed along East Asian and Mediterranean coasts, with notable uses in Japan (niboshi/iriko) for dashi, Korea (myeolchi) for broths and banchan, and Southeast Asia (ikan bilis) in sambals and snacks.