Anchovy

Anchovies are small, oily fish prized for their intense umami flavour and versatility in cooking. Their taste is salty and savoury with a subtle sweetness, making them a powerful ingredient that can elevate dishes without overpowering them. When cooked over fire or incorporated into BBQ sauces and marinades, anchovies dissolve and blend seamlessly, imparting depth and complexity. Unlike what some might expect, they do not leave a fishy aftertaste when used correctly. Instead, they enhance the natural flavours of grilled vegetables, meats, and even dressings. In BBQ contexts, anchovies are often used in compound butters, rubs, and sauces. When placed on hot coals or grilled alongside other ingredients, they melt down and infuse smoky notes with their rich, savoury character. This makes them ideal for adding a subtle background flavour that supports rather than competes with the main ingredients. They also work brilliantly in dressings for charred salads or as a finishing touch to grilled dishes, where their salty punch brightens and balances the smoky richness. When buying anchovies, opt for those preserved in olive oil rather than salt-cured versions if you want a milder, more buttery flavour. Look for firm fillets with a deep reddish-brown colour and avoid any that smell overly fishy or appear dry. Store anchovies in their oil in the fridge and use them within a few weeks of opening to maintain freshness. If you buy salt-packed anchovies, rinse them briefly before use to control saltiness. Proper storage and handling ensure you get the best flavour and texture from this humble yet transformative ingredient.