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Sauces

By James Peterson

Published 1991

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Anchovies packed in salt are more often used in Europe while canned anchovy fillets packed in oil (ideally, extra-virgin olive oil) are popular in the United States.
Canned oil-packed anchovy fillets may benefit from a 5-minute soak in cold water to rid them of some of their salt and oil, but this depends on the particular anchovy.
Salted anchovies, which usually come whole and clinging together like a solid mass, should be soaked in cold water for several minutes and the anchovies pulled away from the clump as they loosen. To preserve them and make them more convenient to use, take the fillets away from the backbones starting from the head and working down toward the tail. Pack the fillets in jars and add enough extra-virgin olive oil to completely cover by at least 1 inch (2.5 cm). Store in a cool place or in the refrigerator for up to several months. These anchovies don’t need to be soaked again before they are used.