(And don’t hesitate to throw a couple of anchovies into the greens, as I often do.) Fish sauce, which is often made from anchovies (among other sea creatures), works a lot like anchovy fillets ...

When I made a similar salad for my family’s Feast of the Seven Fishes that Christmas Eve, I decided not to add anchovies to my shopping list but use my fish-sauce swap instead. While I’m all ...

Fresh anchovies are an oily fish that look and taste similar to sardines. They vary in size and can be bought either fresh or cured. Cured anchovies were originally left whole and packed in salt ...

The process of salting and maturing seafood is the same as fish sauce such as nam pla. The sauce will expand your idea of the possibilities for using anchovies, which have a tendency to loosen in ...

Place the fillets of hake on the sauce and serve swiftly. Preheat the oven to 200˚C/400˚F/Gas Mark 6. Peel and finely chop the shallots and garlic. Place in a pan with the anchovies and olive oil.

An curved arrow pointing right. Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels.

Did you know that anchovies were an integral part of ancient Roman cuisine? They consumed the fish primarily in the form of a fermented fish sauce called "garum." Garum was an essential condiment ...

"Some people argue that number four on that list was Roman fish sauce, which they called garum. And we're now finding that most of that garum was made from anchovies," Beckman explains. From razor ...