12 Ways with Fresh Anchovies

Fresh anchovies are a distinctive delicacy, prized for their delicate flavor and texture and enjoyed in cuisines around the world. This collection showcases a wide variety of preparations, including French (Anchovies under a thin potato ‘tart’), Sri Lankan (Halmasso Baduma), Italian (Acciughe Alla’Agro), Turkish (Fresh Anchovies in Vine Leaves), Spanish (Smoked Salmon, Anchovy, and Red Pepper Toasts), Californian (Lime-Pickled Anchovies, aka ‘California Boquerones’), and Greek (Crispy Fried Anchovies) recipes.

Anchovies also offer an impressive range of nutritional benefits. They are rich in omega-3 fatty acids and high-quality protein, providing all essential amino acids, as well as nutrients including calcium, selenium, iron, phosphorus, niacin, and vitamin B12. Because anchovies are small, short-lived fish, they also tend to contain relatively little mercury compared with many larger species. Fresh anchovies have another advantage over their cured or tinned counterparts: they are typically much lower in sodium.