Tinned anchovies

The modern tinned anchovy has its roots in Santoña, Spain, where the prepared anchovy fillet emerged in the late nineteenth century. Today, anchovies remain an often-overlooked pantry staple despite their remarkable versatility. Tinned fish has risen in popularity thanks to its convenience, long shelf life, exciting new uses, and nutritional benefits, including omega-3 fatty acids, protein, calcium, and vitamin D.

Classic preparations include Caesar Dressing, Tapenade, Pasta Puttanesca, Vitello Tonnato, Niçoise Salad, and Bagna Cauda. But there are plenty of more unexpected ways to use these umami-rich little fish, such as Tomato Granitas with Anchovies, Caesar Popcorn, Savory Anchovy & Tarragon Shortbread, and Anchovy and Cheesy Pineapple Croquetas.

Even skeptics can enjoy anchovies' deep umami flavor while minimizing their fishiness by "melting" them into a dish. Place the anchovies in a pan with cold olive oil or melted butter, then warm gently over low heat, stirring until they dissolve into a rich paste that adds depth and complexity without an overtly fishy flavor.