Praised by Hugh Fearnley Whittingstall and used in the River Cottage recipes, anchovies are poorly understood. They are not cooked but cured for months in salt. They are a fantastic food ingredient, so keep them at hand, not just for pizza toppings but for a fishy-salty kick in tuna salads, fantastic melted with capers and lemon, or with cherry tomatoes and black olives for a gutsy sauce that will work very well with many white fish fillets, either shallow fried or wrapped in foil in the oven. Our anchovies are fished in Sicily, Italy.
Here are our recipes using Fish4Ever Anchovies…
Anchovy and Tomato Based Pasta
A Nourishing Bowl Full Of Goodness
Brie and Caramelised Onion Tart with Rocket and Anchovy Salad
Pissaladière with Anchovies and Chili Hot Sardines
Cooking creatively with canned fish. 