Anchovies, the Magic Ingredient

AnchoviesAnchovies have much in common with a certain yeast product. Generally one tends either to love them or to hate them.

And yet of those who would have you believe they hate the taste of anchovy, how many will actually have tried them? How many of them indeed use Worcestershire Sauce or Green Goddess Dressing to add interest to their foods, and enjoy the added ingredient?

Are anchovies disliked by some because they taste wrong? Or is it because they have a tendency to stare up and you, and eating fish that still has its skin on and isn’t battered in breadcrumbs is not considered, well, normal?

The anchovy has a very distinctive taste, although much of this is down to the curing process. When eaten fresh the taste is distinctly milder. Nevertheless its presence in any dish adds a punch of flavour, which is why even when not being served up whole their juice is felt to add interest to a recipe or even to a sauce.

Anchovies are a small, oily saltwater fish found in large shoals close to the shore – sometimes indeed in muddy estuaries at the mouth of a river. They inhabit temperate waters as far north as Norway but are found in particularly large quantities around the Mediterranean. They have the dubious distinction of being regarded as a favourite food of most predatory saltwater fish, as well as many species of bird.

In Clapham, South London, they are to be found adorning several types of pizza at the Eco Restaurant, said by many to serve up the best pizza in London. It is an essential ingredient in the Napoletana, the Capricciosa and the Quattro Stagioni, all popular pizza recipes from the famous Eco range.

If you are an anchovy lover you can rest assured that we bring out the very best taste in every pizza in which they feature. If you think you are an anchovy hater come along and let’s see whether we can change your mind.

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