Anchovy

Anchovies often get a bad rap for being the stinky, super fishy add-ons to Caesar salad and pizza in dingy supper clubs. They are a strong flavor—salty and packed with omega-3 fatty acids—but they are far from stinky. Better and better anchovies are available in even the smallest of grocery stores. I tend to buy oil-packed because they can be used straight from the jar. If you buy salt-packed be sure to give them a thorough rinse to remove the excess salt. I also buy the average dark anchovies for their rich brininess, saving the pristine (and expensive) white anchovies for eating on their own with crusty bread.